Gelatin, the soul material of pudding, is basically available in north and south markets or food additive stores, with a price of more than 30 yuan per catty. Yi Bei Taobao also sells small packages, which seem very cheap. The optimum ratio of gelatin to water is basically 100g gelatin: 2500g water (including water initially soaked in gelatin and liquid materials to be mixed). Boil it, steam it in a pot until it melts, and remove all unpleasant things such as bubbles ~

Because gelatin has a fishy smell, put some wine (brandy, preferably rum liqueur-remove the fishy smell) at this time.

Yogurt pudding

1. Yogurt can't be heated, so the task of seasoning pudding depends on fish glue. Adding honey to the fish glue while it is hot depends on how sweet you like it. Then let it cool, be careful not to be too cold, or it will knot.

2. Yogurt and gelatin are mixed, I stir, I stir, I stir, I stir, I stir, I stir, I stir, I stir, I stir, I stir, I stir, I stir, I stir, I stir, I stir, I stir, I stir, I stir, I stir, I stir, I stir, I stir.

Buckle out the frozen pudding, and then you will see the trembling, white and tender pudding.

Egg pudding

[Ingredients/Seasoning]: 500-600g water, egg pudding ready-mixed powder 120g.

[Production process]:

1. Bring the water to a boil, then turn the heat down, add the pudding ready-mixed powder, stir quickly and evenly, continue cooking for 1-2 minutes, and then turn off the heat.

2. Filtering the pudding liquid of method 1 once can remove unnecessary residues and make the pudding taste more delicate.

3. Pour the pudding liquid into the model while it is hot, and then buckle it out after it is completely cooled and solidified, which is the delicious egg pudding.

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Mango Pudding

Ingredients: mango, 4 cups of milk, 1 box of floret milk, a can of coconut milk and a can of gelatin powder? This box is completely dissolved in hot water.

working methods

1. Scrape and peel two mangoes and put them into a blender. Add milk, flower milk, coconut juice and dissolved fish powder to make juice.

2. The other two mangoes are peeled and chopped.

3. Put the stirred juice and pulp into a Budian mold, and then put it in the refrigerator for a few hours to solidify.

You can add sago and boil half a bowl of sago water if you like. H cook, the water is cold, just cook once or twice. After cooking, cool the river water (grid water) with ice water and add it to the juice.

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Chocolate milk egg caramel pudding

Materials:

Chocolate milk 400 ml

3 tablespoons sugar (I think it should be recharged)

Three eggs.

Coke syrup (3 tablespoons sugar, 1 tablespoon water. Cook in a small pot, put sugar and water in the pot, stir quickly, and heat with strong fire)

Exercise:

① Heat chocolate milk and add sugar. When the sugar melts, turn off the fire immediately (be careful not to let the milk boil).

② Stir the eggs thoroughly.

③ Put ① into ②.

④ Filter with a strainer ③.

Pour the cola syrup into 4 cups and divide the fourth step into 4 parts.

Put in a steamer and steam until the lower water boils, then put in.

Steam on high fire for 2-3 minutes, and steam on low fire 13- 15 minutes.

After cooling, put it in the refrigerator for 2 hours.

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Norwegian fruit pudding

Ingredients: preserved black plum150g, white sugar100g, 50g corn flour, 20g lemon juice, a little salt and cinnamon powder.

Exercise:

1. Soak the preserved plum in 300g cold water overnight, put it in the pot for 20 minutes the next day, and then remove the core and leave the juice as preserved plum.

2. Add 300 grams of cold water to another pot, add sugar salt and cinnamon powder to boil, then mix a little cold water and corn flour into a slurry, slowly pour it into the boiled water, and keep stirring evenly.

3. Mix the corn paste with preserved fruit juice, preserved fruit meat and lemon juice, put it in a bowl, spread it out and send it to the refrigerator.

When eating, you don't need to pour out the things in the bowl, just hold them.