Fruit pudding practice is as follows:

Tools / raw materials: 200 grams of milk, strawberries, mango, 20 grams of Guylian slices, 10 grams of sugar, 100 ml of purified water, bowls, pudding bottles, pots.

1, milk pudding materials and pudding bottles ready: skim milk, 2 slices of gillette (10 grams), 10 grams of sugar; pudding bottles and lids cleaned and scalded with boiling water.

2. Cut small pieces of gilette slices and soak them in cold water to soften them for use.

3, milk and granulated sugar pour milk pot.

4, low heat heating, slightly boiling when off the heat.

5, dry to not higher than 80 degrees will be softened ghirardine tablets into the milk, a small spoon stir until completely melted; can not determine the temperature of the milk, can be left to stand for about 3 minutes to put ghirardine tablets.

6, pour the right amount of milk into the pudding bottle, tightly covered, placed at an angle, refrigerator for 1-2 hours can be completely solidified.

7. Prepare the ingredients for the fruit jelly: cut 2 slices (10g) of custard slices into small pieces and soak them in cold water to soften them; clean the ripe small mangoes and wash the strawberries.

8. Add about 30 grams of purified water to the sliced jerry cans, and melt them into a jerry can melt over hot water; add purified water for a balanced distribution of the melt to the 2 kinds of fruit paste.

9, mango meat into a cooking cup, add the right amount of pure water into the mango paste, and then pour in half of the giletto melt, mix well.

10, the mango paste poured into two milk pudding bottle, cover, into the refrigerator for 1-2 hours; serving can be put the right amount of mango diced.