Almond Jelly(xing ren dou fu )

Almond Jelly

Introduction:

Production steps:

Step 1: all materials used

Step 2: peel the almonds, otherwise the color of the finished product will be yellow. Soak in boiling water for 20 minutes, then peel off easily.

Step 3: 400 grams of milk. Later, I added more. It's estimated that it's about 100 grams.

Step 4: 5g in cold weather. This is for coagulation.

Step 5: 5g in cold weather. This is for coagulation.

Step 6: put almonds and milk into soybean milk machine and press the juice button. If you don't have a soymilk machine, you can use a blender. Anyway, you can crush almonds.

Step 7: pour the almond milk into the milk pot to boil, keep it slightly boiling, then add it to the cold weather, and cook it over low heat until it completely melts in the cold weather.

Step 8: pour the almond milk into the milk pot to boil, keep it slightly boiling, then add it to the cold weather, and cook it over low heat until it completely melts in the cold weather. If you want to taste good, you should filter out the almond dregs when you pour the almond milk into the pot. I didn't do this step.

Step 9: pour the boiled liquid into the container. I'm lazy today without filtering, so I can see obvious slag.

Step 10: after solidification, cut into pieces and put them on the plate. Can drench some jam or sweet scented osmanthus and so on, my family has the diabetes patient, therefore did not drench.

Materials required:

Almonds: 50g

Milk: 500g

Cold weather: 5g

Xylitol: right amount

Note: 1. Milk can be replaced by Lulu, which makes almond taste stronger. 2. If you have diabetes at home, you can use xylitol instead of white granulated sugar. 3. It's better to melt in advance in cold weather, because it takes a long time to melt.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Xing Ren Dou Fu