Oh, super easy, super tasty

Prepare: 200ml of pure milk, QQ sugar 11 (the number of how much to determine the softness of the jelly ), raisins (can not put).

Put the milk and QQ sugar together in a pot, then stir with a spoon while boiling until the QQ sugar melts, then pour the liquid into a container

and sprinkle in a few raisins. Cool and place in the freezer.

Because I made it in the evening, everything was OK in the morning when I took it out of the fridge.

Really good powder! ~Milky and the jelly is tender. ~ So yummy.

If you have the chance, everyone can try it. And the main thing is: it doesn't take any time at all, it's easy to make.

Aromatic milk jelly (with marshmallows this method is also introduced on TV)

Materials prepared: 1, milk 2, a package of marshmallows (bags, major supermarkets are sold) 3, fruit (unlimited variety, depending on personal favorite)

Method of production:

1, the milk poured into the pot and heated

2, and then marshmallows poured into the pan Stir and melt

3, until the marshmallow completely melted off the heat into a container spare

4, the fruit cut into cubes, add the appropriate amount of milk marshmallow container, and then put into the freezer for 3 hours (preferably frozen in the freezer rather than frozen in the freezer) 5, 3 hours after the ice cream cheese from the freezer out of the ready, it is done!

This ice cream cheese is characterized by:

1, the production method is simple

2, the production of good ice cream cheese like jelly, crystal clear, eat in the mouth feeling is very much like jelly, slightly sweet, slippery, very delicious. (You can also add chocolate in the milk, made of chocolate mousse Oh)

Hong Kong-style dessert double skin milk

Prepare: 500ml milk, on the kind of carton of bright milk on the line, can not be too light; eggs two to three; sugar a number of, depending on the taste, I recommend adding more sugar.

To do: first milk into two to three small bowls, add sugar and stir. If two bowls will be left some milk, you can save to do cappuccino when the milk foam. Put the small bowls in the microwave for two minutes to cool. Take a large bowl, peel off the egg whites and whisk with sugar. Note: The egg whites must be beaten well. There is a trick to peeling the egg whites. Crack the egg shells to allow the whites to slowly leak into the bowl. Cooled milk gently pick the milk skin, the small bowl of milk all the way into the large bowl with egg whites. When the milk is finished pouring, the skins will sink to the bottom of the bowl, so don't break the skins. Stir the egg whites and milk together, beat well, and then pour into the small bowl of milk skin, milk skin will slowly float up. Then put the milk in a pot of water to steam for ten to fifteen minutes, it is best to wrap a layer of plastic wrap on the bowl. Steamed milk cooling, and a layer of milk skin, is a double skin milk. Double skin milk has a delicate and lubricious texture, you can eat it while it is hot in winter, or put it in the refrigerator for a while in summer for a better taste. If you can't get enough of it, then sprinkle a layer of raisins, red bean paste, sweet cinnamon and so on on top of the double skinned milk, and there are people who make fruit flavored double skinned milk by pureeing fruits such as bananas, in short, it depends on your personal taste to make your own creativity.

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Strawberry tofu milk (recipe)

Materials:

Strawberries 450 grams of tender tofu 1 egg white 2 egg whites 1/4 cup of fresh milk Kiwi fruit 1 condensed milk

Seasoning:

Salt half a teaspoon of raw flour half a tablespoon of strawberry oil a few drops

Method:

To do so:

This is a great way to make the most of your time.

② Remove from the oven, pour off the water and drizzle with a little condensed milk.

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Orange peel jelly

Materials:

1. 1 orange peel, 570 grams of water

2. 3 oranges, 6 tbsp orange juice, 3 tbsp sugar, 1.5 tbsp pearl pearl powder.

How to make:

1. Wash the orange, cut it in half, and scoop out the pulp with a knife and a spoon, leaving the shell intact (don't scrape the white part, otherwise it will have a bitter taste).

2. Boil the orange peel with water until it overflows with flavor, then strain off the peel.

3. Pearl powder and sugar mix well, add boiled orange water to cook and dissolve, turn off the heat, add orange juice and stir well, so that the temperature is reduced to 50-60 ℃.

4. Inject the finished product of method 3 into the shell and leave it to solidify.

Tips:

1. Choose oranges that have a beautiful and intact peel.

2. The finished product of method 3 should be cooled down and thickened before pouring it into the shell, otherwise, the peel will absorb the frozen juice and it will not be easy to be frozen.

3. This snack not only has the flavor of the peel, but also has the texture of the fruit particles and sinews, which makes the summer heat disappear.

Almond tofu

Ingredients:

1. 450g of fresh milk, 50g of whipped cream

2. 60g of sugar, 1.5 tbsp of agar

3. 2 tbsp of almond milk

4. caramel, 100g of granulated sugar, 4 tbsp of hot water

Precipes:

1. Boil Ingredient 1. 2: Mix well, add to ingredient 1, cook until dissolved, turn off the heat, then add almond milk and mix well, put into the mold to cool and solidify.

2. Put the sugar into a pot, stirring constantly, cook over low heat until dissolved, then add hot water and cook for about 1 minute, turn off the heat and leave to cool.

3. Cut the almond tofu into cubes and drizzle with caramel.

Tips:

1. Be careful when heating the water to avoid splashing.

2. Another way to eat it is with sugar water and diced fruit.

Steamed pudding

Materials:

1. caramel: 100 grams of sugar, 35 grams of hot water

2. pudding: 130 grams of sugar, 600 grams of milk, a little vanilla, 300 grams of eggs, a little salt, a little brandy.

How to make:

1. Put the sugar of ingredient 1 into a pot, cook it with constant stirring until it is completely dissolved, add hot water and mix it well, then put it into the pudding cups while it is still hot.

2. Beat the eggs (do not whip), add vanilla powder, salt and brandy and mix well.

3. Warm the milk with granulated sugar until the sugar is dissolved (about 50-60℃), add it to the egg mixture and mix well, then strain it and put it into the pudding cups evenly.

4. Add warm water to the bottom of the baking dish, and bake for about 30-35 minutes at oven temperature of 150℃/170℃ on high heat in the lower middle layer.

Tips

1. Be sure to strain the egg mixture to get rid of the egg membrane, and the steamed pudding will be smoother.

2. Baking time depends on the size of the mold

Sour Plum Soup

There are two main ways to make chilled sour plum soup: one is to choose fresh prunes, with dark purple as the best. Add a suitable amount of water in the pot, boil, and then add the plums, boil again, according to personal taste, add the right amount of sugar or rock sugar; boil while waiting for the sugar to melt, boil and then close the fire, to be naturally cooled, put into the refrigerator chilled, want to drink when you can take out.

Chilled plum soup is China's traditional refreshing drink, using umeboshi as raw material. Umeboshi is flat, sour and non-toxic. Chilled plum soup can eliminate summer heat, peace of mind, tonifying the middle, treatment of dysentery and malaria, thirst, phlegm and benefit the essence.

Chilled plum soup practice a

1, choose fresh plums, black purple for the best.

2, add the right amount of water in the pot and bring to a boil. Add the prunes and boil again.

3, boil again, according to the taste of people to add the right amount of sugar - of course, if there is sugar better, if not, sugar is also good.

4. Cook while waiting for the sugar to dissolve, bring to a boil, and close the fire. 5、After it cools naturally, put it into the refrigerator to chill.

6, want to drink when you can take out.