Almond Jelly(xing ren dou fu )

Almond Jelly

Introduction:

"It's a sweet, refreshing dessert."

Production steps:

Step 1: wet the pan with water, pour in the milk, soak the gilding tablets in ice water and set aside.

Step 2: pour almond cream into the milk, and slowly stir well.

Step 3: heat and stir until the almond cream is completely dissolved. Turn off the heat for about five minutes.
Wring off the water, add to the milk and stir until melted.

Step 4: stir until completely mixed, then cool the whole pot with ice water.

Step 5: cool and pack into refrigerator until set.

Step 6: make sweet scented osmanthus flavor syrup: soak sugar water, sweet scented osmanthus wine and wolfberry together.

Step 7: scoop out the almond tofu and put it in a bowl. Drizzle with sweet scented osmanthus syrup and serve.

Materials required:

Milk: 350g

Almond Cream: 25g

Gliding tablets: 7g

Syrup: 70ml (osmanthus flavor syrup)

Osmanthus wine: 25ml (osmanthus flavor syrup)

Wolfberry: some (sweet scented osmanthus syrup)

Note: 1, osmanthus flavored syrup is just because it has just been dipped in Osmanthus Baijiu, sugar water is boiled and opened by 1:2, and sweet scented osmanthus wine is placed with sweet osmanthus, crystal sugar and high spirits. 2. I didn't see the specific solidification time. I put it into the refrigerator at 9:30 in the morning and took it out at about 2:00 in the afternoon. It's very good. It's tender and tender.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: Original

Chinese PinYin : Xing Ren Dou Fu