1. Preparation of milk QQ sugar jelly: 200ml of pure milk, QQ sugar 1 1 piece (the quantity determines the hardness of jelly).
Put the milk and QQ sugar together in the pot, then stir with a spoon while burning until QQ is saccharified, and then pour the liquid into the container. Cool and put in the refrigerator.
Because it's cooked at night, everything will be fine when it's taken out of the refrigerator in the morning.
Really good powder! ~ full of milk flavor and fresh jelly. ~ delicious.
If there is an opportunity, everyone can try it. And most importantly, it takes no time at all and is very convenient to do.
2. Preparation of fragrant mango milk jelly material: 1, 2 pieces of milk and a pack of marshmallows? 3. mango?
Production method:
1. Pour the milk into the pot and heat it.
2. Pour the marshmallows into the pot and stir to melt.
3. After the marshmallows are completely melted, turn off the fire and pour them into the container for later use.
4. Dice the mango, add some into a container filled with milk marshmallows, and then put it in the refrigerator for 3 hours (preferably in the freezer, not in the freezer).
After 5 or 3 hours, the fragrant mango custard will be ready when it is taken out of the refrigerator!
3. Hong Kong-style dessert double-skin milk preparation: 500ml of milk and two or three eggs; There is a certain amount of sugar, depending on the taste. Personally, I suggest adding more sugar
Start: first divide the milk into two or three small bowls, add sugar and stir. If there is some milk left in the two bowls, you can save it for making cappuccino. Heat the small bowl in the microwave oven for two minutes, and then cool it. Take a large bowl, peel off the egg white, add sugar and stir.
Note: Egg whites must be beaten evenly. There are also skills in peeling egg whites. Knock a crack in the eggshell to let the egg white slowly leak into the bowl. Gently peel off the cold milk and pour all the small bowls of milk and egg whites into the big bowl. After the milk is poured out, the skin will sink to the bottom of the bowl. Don't break it. Stir the egg white and milk together and beat well, then pour it into a small bowl with milk skin, and the milk skin will slowly float. Then steam the milk in a pot for 10 to 15 minutes, preferably with a layer of plastic wrap on the bowl. Steamed milk cools to form a layer of milk skin, which is double skin milk.
Double-skin milk tastes delicate and smooth, and can be eaten while it is hot in winter, and it is better to put it in the refrigerator for a while in summer. If you are not satisfied, sprinkle a layer of raisins, bean paste and osmanthus on the double-skin milk, and some people mash fruits, such as bananas, to make fruit-flavored double-skin milk.