Red bean paste milk jelly
Ingredients: light cream,milk,fine sugar,qingshui,red bean paste,gelatin tablets
Recipe Recommendations
- milk 200ml
- light cream 200ml
- gelatin tablets 10 grams
- fine sugar 20 grams
- red bean paste 250 grams
- qingshui appropriate amount
- sweetening
- other
- several hours
- simple
Steps for Red bean paste milk jelly
1
Soak gelatine tablets in water until soft.
2
Pour the milk into a milk pot and heat it (without boiling it). Add the softened gelatine slices and stir well.
3
Beat the light cream and sugar for 5-7 minutes (about one minute).
4
Pour the milk into the beaten light cream and stir well.
5
Cover with plastic wrap and place in the refrigerator until it is not liquid (at least an hour) and becomes custard.
6
Add a little water to the red bean paste and heat it in a milk pan until thick and cool at room temperature. (Photos of the bean paste and the aftermath were not taken because the camera was out of power. This photo was searched online, I hope the author understands it).
7
Take out the refrigerated hardened custard jelly and the cooled red bean paste. Fill the container with one layer of custard jelly and one layer of bean paste.Red bean paste milk jelly Make Tips
1. When cooking the red bean paste, don't add too much water. If you don't feel it's thick, you can add some starch (starch, add water, stir well) to thicken it. 2. You can also replace the red bean paste with red beans, but the red beans must be soaked in advance. 3. The surface can be decorated with condensed milk, but it is used up at home so there is no decoration.