Jelly popsicle(guo ni bing bang )

Jelly popsicle

Introduction:

Production steps:

Step 1: wash the papaya, peel and seed, cut it into pieces with a knife, and press the pulp into thick papaya pulp

Step 2: pour in milk powder, water and pure milk and stir well

Step 3: pour it into the milk pot and heat it until it bubbles slightly. Pour in the water starch and stir it in one direction with a spoon until it boils again. Then turn off the heat

Step 4: cook the papaya milk fruit slurry and let it cool naturally, then pour it into the popsicle mould (not too full)

Step 5: put the popsicle handle into the mold and freeze it in the freezer

Step 6: when eating, put the popsicle mold into cold water, let it stand for 90 seconds and pull it out

Materials required:

Papaya pulp: 600g

Corn starch: 15g

Milk powder: 25g

Sugar: 90g

Milk: 200g

Water: 200g

Note: 1. Adding starch to thicken can make the taste of popsicle or smoothie smoother without ice residue. 2. The concentration of fresh milk is insufficient, so the flavor of fresh milk will be insufficient, so appropriate amount of milk powder should be added to make the taste more creamy. 3. The puree should not be cooked for too long, otherwise the pectin will be boiled out, which will not only affect the smooth taste, but also the color It will not be bright enough. 4. Freezing will reduce the sweetness of ice products, and the amount of sugar should not be too small. 5. When demoulding the popsicle, the whole mold should be immersed in cold water for about 90 seconds to demould easily

Production difficulty: simple

Process: others

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Guo Ni Bing Bang