The jelly made of red pitaya has high face value and attractive color. The pitaya jelly made of pure natural fruit does not contain colorants and sweeteners, and the natural and gorgeous colors are irresistible. Eating such a bowl of red dragon fruit jelly in hot summer is pleasant, and the summer heat disappears.
The required ingredients are red pitaya 1 piece, 30g of white bean jelly, 30g of sugar and 600ml of water.
1. There are two kinds of pitaya in the market, one is red skin and the other is red skin and white meat, which are essentially pitaya. The pitaya with red skin and red meat is relatively sweeter, and the pitaya with red skin and red meat contains beet red pigment and is rich in vitamins. The jelly made of red skin and red flesh pitaya has a bright red color and is very beautiful. It is better to make jelly with red skin and red meat pitaya.
2. Peel the pitaya and cut it into small pieces. Pour 750 ml of water into the boiling pot, add 30 g of sugar, and boil the sugar to melt.
3. Add 30 grams of white bean jelly, and the ratio of white bean jelly to water is 1:20, that is to say, 30 grams of white bean jelly corresponds to 750 ml of water. If the jelly tastes hard, the amount of water can be reduced. Boil the bean jelly, sugar and water.
4. Put the diced red dragon fruit into a container, pour in the boiled jelly water, cool until it is completely solidified, and then pour out. After cooling, put it in the refrigerator, and then cut it into small pieces when eating. Jelly can be tasted directly or poured with milk.
Egg flower crystal cake
Instructors use an egg to make Michelin restaurant-level crystal egg cake, which is full of egg fragrance.
Ingredients: 300g of water, 40g of white bean jelly, 20g of white sugar, one egg and 250g of milk.
1. Pour water into the pot, add white bean jelly and sugar, and stir while cooking to make it fully dissolve.
2. Boil 1 min and turn off the fire. Break up the eggs and slowly pour them into the pot. It is also necessary to stir while pouring. The hot white bean jelly will soak the eggs.
3. Let it solidify, then put it in the refrigerator, prepare another pot, pour the milk into the pot, add the white bean jelly and sugar, and boil it on low heat. Pour it into the solidified egg drop soup, turn it over after solidification at room temperature, or put it in the refrigerator. Crystal clear, full of egg fragrance.
Two-color milk jelly
Two-color custard is sweet to relieve summer heat, cold and refreshing. You can eat four flavors in one bowl. There are soft glutinous Noemie meatballs with sweet honey red beans, which are soft and sweet, just right. The color of two-color custard is fresh and beautiful, and it melts in your mouth. It's so enjoyable! Moreover, the ingredients are very rich and the color is very attractive. When you hold them in your hand, you will be attracted by its ultra-high value, and children will love it.
Required ingredients: 80g of purple potato, 720ml of milk, 40g of gelatin tablets, 45g of sugar, 5g of matcha powder, 20g of glutinous rice flour130g, 20g of cassava starch, and 0/00ml of warm water/kloc-0.
1, peeled purple sweet potato, sliced and steamed in a water pan; Put the steamed purple potato in a high-speed blender, add 2 tablespoons of sugar and 320 ml of pure milk, and beat it into a delicate purple potato milk paste. The beaten purple sweet potato milk paste is filtered into the milk pot, and the thinner the milk paste, the better the solidification.
2. Cut the gelatin tablets into small pieces and put them in a bowl, and soak them in ice water for about 10 minutes; Boil the milk paste to about 60 degrees, squeeze out the soft gelatin tablets, add them, and stir with the remaining temperature to melt; Finally, it is filtered into a square mold container, cooled at room temperature and then frozen in the refrigerator for about 6 hours.
3. Let's make a matcha taste. 5 grams of matcha powder is poured into a milk pot, melted with a small amount of milk, then 400 ml of pure milk is added, thoroughly stirred, heated to about 60 degrees, added with soft gelatin tablets, stirred until melted, poured into a container, cooled, refrigerated, solidified and shaped.
4. Finally, make glutinous rice balls. 130g glutinous rice flour and cassava starch are mixed, warm water is added, mixed into small particles, and then kneaded into a non-sticky dough. Put it on the chopping block, rub it into long strips and cut it into peas.
5. Finally, round it, put it in a fresh-keeping box and sprinkle some dry powder to prevent it from sticking together. Boil water in the pot, add glutinous rice balls, stir to prevent them from sticking to the bottom of the pot, cover and boil, and the balls will become transparent and float. Take them out with ice water, and finally take them out and drain them for later use.
6. The milk jelly was refrigerated for one night, and it was solidified. Take it out and cut it into small squares with a knife. Next, start the assembly: add honey red beans to the meatballs, then add glutinous rice meatballs, add two-color milk jelly, and finally pour pure milk, and you can eat.
Milk mango pudding
Mango jelly pudding is a western-style dessert. It tastes sweet and soft, and its color is very bright, delicious and beautiful. And do it at home, clean and hygienic.
Ingredients: mango 300g, pure milk 400ml, honey 30g, fine sugar 30g, gelatin tablets 20g, lemon juice 5ml, pudding cup.
1. Soak10g of gelatine tablets in cold water, take a milk pan and add 200ml of pure milk. Don't fire yet. Add the softened gelatine tablets into the milk, add the white sugar, and then turn on the low heat slowly, so as to completely melt the gelatine tablets and white sugar. During the process, keep stirring the milk so that it can be completely blended. Turn off the fire and let it cool for a while, then drop lemon juice and stir evenly.
2. Wash the pudding cup, the water in the pudding cup must be wiped clean, and the boiled milk is poured, as long as it is poured into almost half of the cup. Save the other half for mango layer, and put it in the refrigerator for 90 minutes to solidify.
3. Cut the mango in half, cut it with a knife, and divide the mango meat into two parts. Use the corners to squeeze mango juice, and the intact mango meat will be used as an ornament at last.
4. Prepare a cooking machine, add another 200ml of pure milk and mango meat, add honey, stir evenly with the cooking machine, pour out, completely melt10g of gelatin tablets through hot water, pour the melted gelatin solution into the mango puree, stir evenly, take out the solidified milk layer pudding in the refrigerator, pour the mango layer into the refrigerator, solidify for about 90 minutes, take it out, put it on the mango meat prepared in advance, and add milk.
Purple sweet potato and auricularia auricula soup
Purple sweet potato is rich in anthocyanins, tremella is rich in gum, and it is a beautiful nourishing beauty dessert after being stewed with rock sugar on a small fire. It is moist and thick, and the eyes like it!
Ingredients: 2 purple sweet potatoes, tremella fuciformis 1 flower, rock sugar150g, and appropriate amount of water.
1. Soak tremella for 2 hours in advance, then wash and pick small pieces.
2. Put it into a health pot, add 1.5 liters of water, boil and stew for 20 minutes.
3. Peel the purple potato, cut it into small pieces, and put it in a health pot to continue stewing for 10 minutes.
4. Finally, add rock sugar and stir to dissolve.
Huangtao dessert store
Yellow peach syrup is a good choice for you. The attractive yellow peach flesh color and sweet syrup make you feel that the world becomes cute in an instant! Eating is a kind of sweet, cool and flying feeling.
Ingredients: 500g of yellow peach, 0/00g of rock sugar/kloc, and proper amount of purified water.
1. Peel and wash the yellow peaches.
2. Cut it into small pieces, put it into the pot, and then inject a proper amount of water, which is about the ratio of1:3.
3. After the fire boils, turn to low heat and simmer for 20 minutes.
4. Finally, add rock sugar and cook for 3 minutes until it melts.