Gelatin: a gelatin extracted from animal bones, also known as gelatin or fish glue (because it is mainly extracted from cow or fish bones). Rich in protein and has a slightly fishy flavor. Mousse cakes and jellies require the addition of this raw material. After softening, you need to use the method of heating under water to make it melt. When melting, do not heat it to boiling, it will make it lose its cohesive power. When the custard is clear and transparent, quickly pour it into the liquid ingredients and stir well.

Take a bag of fresh milk and put it into a container, put in an appropriate amount of granulated sugar and heat it up according to your personal taste. Keep stirring while heating, but do not boil the milk. Add the softened custard tablets to the heated milk and stir gently to dissolve all the sugar and custard tablets in the milk. Then pour the cooled milk mixture into the mold and add the strawberries into the milk mixture and cover with a layer of plastic wrap.

After the sugar in the milk is dissolved, put the gillette chips in and stir until dissolved, again reminding the temperature is not too high, there is a 60 degrees or more can be dissolved well; molds lined with baking paper, half of the milk paste into the molds or boxes, and then strawberries with their favorite way of yards, and then poured into the rest of the half of the milk paste, cool naturally and then refrigerator for 2 hours.

After it has cooled a bit and become fluid, you can put in the prepared diced strawberries and refrigerate it for more than 3 hours, then cut it into pieces and drizzle it with chocolate sauce, which is delicious! In addition to utilizing coagulants such as gylcine powder, agar, and carrageenan, we can also use the pasting of starch to help with molding, but since it's strawberries that need to be added to the custard, this is not an appropriate way to do it. Strawberry milk jelly is not only high in value, but also very tasty, Q-bouncy and smooth, cold and refreshing, creamy, soft and sweet, strawberry milk jelly is also a variety of practices, according to their own preferences, as long as you master the proportion.