Strawberry Pudding (cao mei bu ding )

Strawberry Pudding

Introduction:

The word "pudding" comes from transliteration, and its free translation is "milk jelly". In a broad sense, it generally refers to food solidified from paste like materials into solid state

Production steps:

Step 1: preparation: pure milk, cream, gilding slice, strawberry, sugar

Step 2: soak gelatine tablets in cold water

Step 3: put strawberry, sugar and cream in the bowl

Step 4: it's better to have a blender. For novices with incomplete tools at home, put the strawberries into the food bag in advance and slowly smash them before putting them into the bowl. (I broke it myself)

Step 5: pour half of the small bottle of pure milk into the skillet (usually 250g). It's better to use small bottles.

Step 6: cream is 3 / 1 of pure milk

Step 7: put in the right amount of sugar (the best taste, not too sweet) remarks: novice can not fire before, put in the sugar and then fire. Cook until the sugar melts, no need to boil.)

Step 8: turn off the heat after cooking, and put in the soft gelatin slices

Step 9: add strawberry puree and stir well

Step 10: after a little cool, pour it into the pudding bottle, put it in the refrigerator freezer for 1 hour and turn it into the freezer. Note: I feel that the freezing room solidifies faster than the cold room, because it is difficult to pour strawberries into the bottle. It is recommended to use food bags. After pouring into the food bags, you can cut a small amount of strawberries.

Step 11: take out the refrigerator in advance when eating

Materials required:

Pure milk: 250g

Gilding tablets: 15g (2.5 tablets)

Sugar: right amount

Cream: 150g

Strawberry: 200g

Remarks: pudding bottle: 150ml

Note: explain what you don't understand, will continue to answer for you!

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Cao Mei Bu Ding