Method 1
Pudding powder, flavored with water and sugar, is delicious when it is melted and cooled at room temperature. It can be refrigerated and cooled in hot weather.
The material only needs pudding powder. . Other families can basically have it.
Method 2
You need to add your own flavor to the gelatin powder. You can buy cocoa powder or melt chocolate instead of adding it to the chocolate flavor. Coffee powder can also be used, but it has never been tried-after all, it is bitter, afraid of adding sugar or bitter, and it has never been done.
Ingredients: gelatine powder, milk, and various seasoning materials (such as honey and white sugar).
After the gelatin powder 1:25 is fully absorbed in water for 5- 10 minutes (stirring is not allowed during absorption), heat it to a liquid state while stirring for a few minutes, and cook it until there are some bubbles at the bottom of the water. Then add a teaspoon of beer to remove the fishy smell, add ingredients (such as sugar) to the milk, heat it, stir it evenly to remove impurities, mix it with gelatin powder, and put it in cold storage. That's what I do. I've been searching for the ratio of gelatin powder liquid to milk for a long time, but I haven't found out that some people say that it takes more to form. I think it should be. Every time I find that there is no movement for an hour, I add a little more stirring. (The gelatin powder liquid freezes well after being put into refrigeration for a while, I think it should be that more gelatin powder will freeze well.)
It's best to do it with less weight at first, otherwise it will be difficult to find the reason for the failure.
So far, I have seen all the methods found by Baidu, such as caramel pudding, egg pudding and mango pudding.
I think it's hard to collect all these materials so coincidentally. Those materials are only suitable for majors, and it's best to make them at home.
Milk, white sugar or honey, and gelatine powder are the simplest and most convenient, such as it is more convenient to buy pudding powder directly with various tastes and no trouble ~
If you fail at first, look here:
I just looked at the pudding I made again, and it quickly coagulated, so I think that the lack of gelatin powder liquid will make the pudding unable to be inverted, not so hard and stiff. Always like tender tofu. Compared with gelatine powder, it will be frozen for a few minutes without adding anything!
If the liquid remains unchanged for half an hour, add more gelatin powder! (Of course, the gelatine powder has been liquefied.)