Method 1
Pudding powder, seasoned with water and sugar, tastes delicious after melting and cooling at room temperature. It can be refrigerated in hot weather to cool down.
The material only needs pudding powder. . Other families can basically have it.
Method 2
You need to add your own flavor to the gelatine powder. You can buy cocoa powder or melt chocolate instead of adding it to chocolate essence. Coffee powder is ok, but I haven't tried it-after all, it's bitter, and I'm afraid of adding sugar or bitterness, so I haven't done it.
Ingredients: Geely powder, milk, various seasoning materials (such as honey and sugar).
After the gelatin powder is fully absorbed in water at the ratio of 1:25 for 5- 10 minutes (stirring is not allowed during absorption), it only needs to be heated to a liquid state for a few minutes while boiling until there are some bubbles at the bottom of the water, then a teaspoon of beer is added to remove the fishy smell, ingredients (such as sugar) are added to the milk, and the impurities are removed by heating and stirring, and then mixed with gelatin powder. I think it should be. Every time I find nothing moving for an hour, I add a little more stirring. (Gelatin powder is well frozen after cold storage. I think it is better to freeze more gelatin powder. )
It's best to do it with less weight at the beginning, otherwise it's 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 find it difficult to collect all these materials by such a coincidence. Those materials are only suitable for this major, so it is best to do them at home.
Milk, sugar or honey, gelatin powder is the simplest and most convenient, for example, it is more convenient to buy pudding powder directly, with diverse tastes and no trouble ~
If at first you fail, look here:
I just looked at my own pudding again, and it soon solidified, so I think the lack of gelatin powder liquid will make the pudding unable to pour, not so hard and so stiff. Always like tender tofu. Compared with gelatin powder, it will freeze for a few minutes without adding anything!
If the liquid remains unchanged for half an hour, add more Geely powder! (Of course, the gelatine powder has been liquefied. )