1. Preparation of milk QQ sugar jelly: 200ml of pure milk, 1 1 piece of QQ sugar (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 I cooked it at night, everything will be fine when I take it out of the refrigerator in the morning.
Really good powder! ~ The milk tastes full and the jelly is tender. ~ delicious.
If there is an opportunity, everyone can try it. The most important thing is: it takes no time at all, and it is very convenient to do.
2. Preparation of fragrant mango milk jelly materials: 1 piece, 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. Cut the mango into small cubes, add some into a container filled with milk marshmallows, and then freeze it in the refrigerator for 3 hours (it is better to freeze it in the refrigerator than in the freezer).
After 5 or 3 hours, after taking it out of the refrigerator, the fragrant mango custard is ready!
3. Hong Kong-style dessert double-skin milk preparation: 500 ml of milk and two or three eggs; There is a certain amount of sugar, depending on the taste. I personally 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 keep 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 skin of the cooled milk and pour all the small bowls of milk into the big bowl with egg whites. After pouring the milk, the milk 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 hot in winter, and it tastes better in the refrigerator for a while in summer. If you are still wanting more, you can sprinkle a layer of raisins, red bean paste, osmanthus flowers, etc. on the double-skin milk, and some people mash fruits, such as bananas, to make fruit-flavored double-skin milk.