The above is really a copy and paste ~, the most basic material of homemade pudding is not complicated:

Method 1

Pudding powder, which is delicious when it is melted with sugar and cooled at room temperature, can be refrigerated and cooled in hot weather

The material only needs pudding powder. .

Method 2

Fish gelatine powder, which is basically available at home, needs to be added with its own flavor. For chocolate flavor, you can buy cocoa powder or melt chocolate instead of adding it. Coffee powder can also be used, but you haven't tried it.-After all, it's bitter. I'm afraid of adding sugar, but I haven't done this kind of

material: fish gelatine powder, milk, and various seasoning materials (such as honey, White sugar)

After the gelatin powder is fully absorbed in water at a ratio of 1:25 for 5-1 minutes (it can't be stirred when absorbed), it will be heated to a liquid state for a few minutes while boiling until there are some bubbles at the bottom of the water, and then a teaspoon of beer will be added to remove the fishy smell. The milk will be heated with ingredients (such as sugar) of various flavors, stirred evenly to remove impurities, blended with gelatin powder and put into cold storage, and formed after two hours or half a day. I've been searching for the ratio of fish powder liquid to milk for a long time, but I haven't found out that some people say that it takes a little more to form. I think it should be. Every time I find that there is no movement for an hour, I will add a little more stirring. (The fish powder liquid will freeze in cold storage for a while, I think it is better to freeze more fish powder.)

At first, it's better to make a little less weight, otherwise it will be difficult to freeze and find the reason for failure.

So far, I've seen all the methods found by Baidu, such as caramel pudding, egg pudding and mango pudding.

I think it's difficult to collect all these materials. Those materials are only suitable for majors, and it's best to make them at home:

milk, white sugar or honey, and gelatin powder is the simplest and most convenient. It's more convenient to buy pudding powder directly if it has various flavors and the steps are not troublesome ~

If it fails at first, look here:

I just looked at the pudding I made again, and it soon coagulated, so I think that the lack of gelatin powder liquid will make the pudding unable to be reversed, which is not so hard and quite. Always like tender tofu. Compared with gelatine powder, it will be frozen for a few minutes without adding anything!

if the liquid remains unchanged for half an hour, add more gelatin powder! (Of course, the gelatine powder has been liquefied.)