Strawberry milk pudding(cao mei niu nai bu ding )

Strawberry milk pudding

Introduction:

"Gelatin, also known as gelatin or fish glue, is translated from the English name gelatin. It is extracted from animal bones (mostly cattle bone or fish bone), and its main component is protein. Geely pudding is better refined than fish glue powder. Its fishy smell is lighter than fish glue powder, and its taste is good. There is no strange smell in pudding. "

Production steps:

Step 1: pour the gelatine powder into 20 grams of cold water to soak the hair. Be careful not to stir.

Step 2: pour the milk into a small skillet, add strawberry powder and sugar, and stir well.

Step 3: heat the above mixture, turn off the fire, pour the foamed gelatine powder into it, melt it with waste heat, and stir it evenly to make pudding liquid.

Step 4: pour the warm pudding liquid into the container, put it outside or in the refrigerator, cool it for one hour, and then it can be eaten when it is completely solidified.

Materials required:

Milk: 330g

Strawberry powder: 10g

White granulated sugar: 15g

Geliding powder: 5g

Cold water: 20g3

Note: 0. The ratio of liquid and gilding powder is 350:5, and the ratio of gilding powder and water is 5:201. The desserts made with gilding need to be refrigerated, which is easy to melt and deform in warm environment. 2. The desserts made of gilding should be sealed to prevent the formation of colloidal surface. 3. Sugar will reduce the degree of gelation of gilding, so the more sugar in the desserts, the softer. 4. When gilding melts, do not heat it to boiling, which will make gilding lose its condensing power.

Production difficulty: unknown

Process: others

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Cao Mei Niu Nai Bu Ding