Mango yogurt jelly

Composition:

280g of mango meat, 25ml of pure milk, 20g of fine sugar, 5g of gelatin (with mango), 350g of homemade yogurt and 5g of gelatin (with yogurt).

Steps:

1. First, soak the gelatin slices of mango in cold water.

2. Put the mango into a cooking machine and mash it into mango paste.

3. Put the pure milk into the milk pot, add the fine sugar, turn on the minimum fire and boil the sugar completely.

4. Turn off the fire after the sugar melts, wait for about 3 minutes, add the soft bright film, and stir until the bright film is completely melted and blended with pure milk.

5. Pour the gelatin milk into the mango puree and stir well.

6. Put the cup obliquely on the mold or other object support, pour the mango puree, and put it in the refrigerator for 2-3 hours to set.

7. When the mango jelly is almost ready, make the frozen yogurt part. Just soak the gelatine in cold water first. First take 50 grams of yogurt, put it in a milk pot and boil it, about 60 degrees. Add softened gelatin tablets and stir until the gelatin tablets are completely melted into gelatin yogurt solution. Then pour the gelatin yogurt solution into the remaining 300 grams of yogurt and gently stir well.

8. Pour the prepared yogurt liquid into the shaped mango jelly, and send it to the refrigerator for about 4 hours to eat.

Yogurt cake

Composition:

90g milk, whipped cream 150g, homemade concentrated yogurt 150g, 3 pieces of red pitaya, half mango and half sugar gum.

Steps:

1. Slice the gelatin tablets and soak them in water for 5 minutes.

2. Pitaya is quickly cut into small squares.

Cut mango into small cubes.

4. First, pour in the milk, then pour in the light milk and sugar, stir while heating on low heat, and turn off the heat until the sugar melts.

Step 5 add soft gelatin

6. Stir until gelatine melts and pour in yogurt.

7. Cut a piece of baking paper to spread the bottom of the fruit and pour in one third of the milk.

8. Another layer of fruit and a layer of milk.

9. Add all the fruits and milk and put them in the refrigerator for more than 4 hours.

10. Stripping and cutting

1 1. Yogurt cake is ready

Blueberry yogurt muffin

Composition:

Low-gluten flour 120g, yogurt 60g, 3 eggs, fine sugar 40g, salt 1.2g, baking powder 1.2g, and a little baking soda.

Steps:

Add the fine sugar to the eggs three times and beat well with electric egg beater.

Pour yogurt into the egg mixture and stir well.

Sift the low-gluten flour, salt and baking powder into the yogurt and egg liquid together, stir evenly with a scraper and let it stand for more than ten minutes.

Put the blueberries in the batter before frying, and pour the batter into a non-stick pan with a spoon (no oil in the pan).

Heat on low heat until bubbles appear on the surface and completely solidify, about 3 minutes, turn over and continue to fry on low heat for about half a minute (one side of the fried cake is brown and the other side is pale yellow).

When eating, pour maple syrup or honey and decorate with fruit.