Many people also get the joy of DIY food making from it.

However, it should be noted that the sources of online recipes are also very complex, and sometimes information may be lost due to multiple dissemination and other reasons.

It is also very easy and quick to make at room temperature. Because of the properties of carrageenan that solidifies at room temperature, the pudding solidifies quickly and has good storage stability at room temperature. It can be shaped without refrigeration.

solidification, but generally needs to be refrigerated, the taste will be better, and it will taste more like milk custard when eaten at room temperature.

Not only is it easy to make the finished product grainy and affect the taste, but it will also affect the solidification of the final pudding.

One is in powder form and the other is in flake form; I personally prefer the flake form, which is more purified and basically has no fishy smell.

But if the dosage is relatively small, gelatine powder is more convenient to use.

It can solidify at room temperature. Generally speaking, pre-mixed pudding powder is used. The ratio of powder to milk is 1:6. Stir the two evenly, bring to a boil over low heat, then pour it into a container, and it will solidify after cooling to room temperature. Do

When making pudding, the dosage should be strict, otherwise the taste will decrease. It is best to refrigerate when it cannot be formed and solidified. If the freezing effect is not ideal, it can promote the automatic solidification of pudding. However, it is possible that the pudding does not solidify when we make it.

Because the temperature has not dropped yet and the concentration is not enough, each 15-gram pudding produces 8.93 kcal of heat in the body, and the daily heat energy supply of an average adult is about 2,500 kcal. Therefore, the pudding produces 8.93 kcal of heat in the body.

The proportion of heat energy is very low.

The coagulation relies on egg whites, so you have to check if there is a problem with the above two aspects? Eggs? You must also use fresh eggs. If they are left for too long, the recipe of using two eggs is not suitable for your oven.

The reason why the recipe for 4 eggs is not fixed is thought to be related to temperature, because the temperature in the oven and the size of the container were not actually measured. There was too much hot water in the water bath, and the hot water could not reach the egg liquid.