Second, the practice of frozen milk
(1) Materials:
Milk 500ml
Sugar 40g
Corn starch 40g
(2) What are the practices and steps of frozen milk?
1, pour cold milk into a small pot and add sugar and starch.
2. Stir thoroughly and evenly until you feel that there are no sugar particles and no starch blocks, which is about two minutes.
3. Put a small pot on the stove, turn on a small fire and simmer slowly, while stirring. Never be lazy. Be patient and simmer slowly and stir slowly.
4. Cook until the milk becomes thick, turn off the fire and stir quickly with a spoon with the remaining temperature 1-2 minutes to become milk paste.
5. Pour the milk paste into the mold and put it in the refrigerator for 3-4 hours until the milk paste becomes Q hard and frozen.
6. When taking out, gently press the edge of the milk jelly with your fingers and gently push it toward the center of the milk jelly. The edge of the milk jelly will be separated from the mold, inverted on the plate, and the sweet sauce will be poured on the surface as you like. You can eat it.
(3) Tips:
1, if there is no special non-stick mold, you can use a small bowl, a small dish or a small cake mold as a container. It needs to be treated in advance. Pour clear water into the container, shake it back and forth a few times, and then pour out the water after the container is wet.
2, the surface sauce is selected according to your own preferences, jam, chocolate sauce, honey, condensed milk, maple syrup, etc.
3. If you choose a deep pot for boiling milk jelly, it will take longer. Because the heating surface is small and the stirring is timely, it is not easy to paste the pot. You can choose a wooden spoon as a mixing tool.
If you choose a pot with a wider bottom, the boiling time will be shorter. But it needs to be stirred quickly, and it will stick to the bottom of the pot if you are not careful, so it is easier to paste the pot. It is best to choose a wooden shovel as a mixing tool.