Papaya and milk(yue cai mu gua zhuang nai )

Papaya and milk

Introduction:

"Papaya bumping milk" is similar to the traditional Cantonese dessert "Ginger bumping milk". The pudding taste of the melon does not need gelatinizer, gelatin powder, agar and other coagulants, is the use of papain in papaya and milk protein produced by chemical reaction coagulation. Compared with ginger milk, papaya milk contains a certain amount of natural fructose, which can reduce the extra sugar content of desserts and is more suitable for weight loss. Papain can decompose fat into fatty acids; milk is rich in calcium, which can also degrade fat in human body. Milk and papaya are very rich in nutrition, which have the effect of beauty. The production method of this dessert is very simple, low material requirements, high success rate. The only thing you need to pay attention to is that it's a ready to eat dessert. It tastes bitter after being put for a long time, so you must be ready to eat and it's not easy to put for a long time. "

Production steps:

Step 1: the material is ready.

Step 2: remove the seeds of papaya, dig out the pulp and crush it with a spoon.

Step 3: put papaya into gauze and press out papaya juice by extrusion (or beat it into juice by juice machine).

Step 4: pour papaya juice into a measuring cup (I press 140ml papaya juice out of half papaya).

Step 5: pour the pure milk into the milk pot and heat it until the heat is turned off.

Step 6: pour 50ml papaya juice into a bowl.

Step 7: then pour in 80 ml of hot milk.

Step 8: stir evenly, place cool but solidify, then eat.

Materials required:

Papaya: 1 / 2

Pure milk: 200ml

Note: 1. If you like the delicate taste, you can wrap the papaya pulp with gauze and squeeze out the papaya juice to filter out the fiber of the pulp; if you use the juice machine to break the pulp, then filter it with a filter. 2. This kind of melon can be made with fresh milk and milk powder. The fresh milk needs to be boiled until it is slightly open, and then mixed with papaya liquid; the milk powder can be put into papaya juice and made with hot water. 3. Each bowl of papaya juice should not be less than 35ml. My bowl is 130ml, I put 50ml papaya juice and 80ml hot milk, taste good. 4. The more papaya juice, the higher the success rate; milk must be heated, the higher the success rate. 5. This kind of melon must be prepared and eaten now. It can't be put for a long time. It will taste bitter if put for a long time. If you think it's not sweet enough, you can add sugar to taste it. My papaya is very sweet, so I didn't put sugar.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Yue Cai Mu Gua Zhuang Nai