Summer desserts with red bean paste and milk jelly(hong dou sha nai dong xia ji tian pin )

Summer desserts with red bean paste and milk jelly

Introduction:

"Easy to operate without oven"

Production steps:

Step 1: soak gilding tablets in water.

Step 2: pour the milk into the milk pan and heat (do not boil) it. Put in the softened gelatin slices and mix well.

Step 3: beat cream with sugar for 5-7 points (about one minute).

Step 4: pour the milk into the whipped cream and mix well.

Step 5: cover with plastic wrap and refrigerate until it is not liquid (at least one hour).

Step 6: add a little water to the red bean paste and heat it in the milk pan until thick, then cool at room temperature. (the picture after boiled bean paste and the photo was not taken because the camera was out of power. This photo was searched on the Internet. I hope the author can understand it.

Step 7: take out the frozen hardened milk jelly and the cooled red bean paste, one layer of milk jelly and one layer of bean paste, and fill the container.

Materials required:

Milk: 200ml

Light cream: 200ml

Gilding tablets: 10g

Fine granulated sugar: 20g

Red bean paste: 250g

Water: moderate

Note: 1. When boiling red bean paste, don't add too much water. If you don't think it's thick, you can add some starch to thicken it. 2. You can also change red bean paste into red bean, but red bean should be soaked in advance. 3. The surface can be decorated with condensed milk, so there is no decoration at home.

Production difficulty: simple

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Hong Dou Sha Nai Dong Xia Ji Tian Pin