Geely T- 10g, fine sugar 80g, fresh milk 500g.
1. Dry-mix Geely T and fine sugar, then add fresh milk and mix well, and heat to 80℃ with low heat until the sugar Geely T is completely dissolved.
2. Pour the jelly liquid into the model while it is hot, and after it is completely cooled and solidified, it can be deducted.
Longan jujube jelly
Ingredients: 50 grams of longan, 30 grams of seedless jujube, 600 grams of water, and 0/5 gram of fine rock sugar of Geely T-/KLOC.
Model: about 2 sets of ice cream boxes and lids.
1. Wash longan and jujube slightly, add water and cook with low fire for about 30 minutes until the soup turns amber.
2. Dry mix Geely T with fine sugar, add it into the cooked longan jujube tea and mix well, and continue to cook until the sugar and Geely T are completely dissolved.
3. Pour the jelly liquid of method 2 into the model while it is hot, cool it and put it in the refrigerator.
4. After taking it out, put the jelly on the lid into the cup.
Sweet jam pudding
2 fresh peaches, half a cup of milk and cream, 2 eggs, 1 tbsp of fish glue, 1 tbsp of lemon juice, strawberry jam and mango jam, 1 strawberry and160g of chocolate.
1, fresh peaches are peeled and pitted, eggs are white and yellow, 1 yolk is mixed with sugar, and put in a thick-bottomed pot.
2. Boil 1/4 cups of fresh milk, pour into the pot and cook with slow fire. Do not stop stirring until it becomes egg paste (do not boil).
3. Soak the fish film in water for 5 minutes, then add it into the egg paste and stir well until it is completely dissolved.
4. Beat 1 peach into paste with a blender, add egg paste, lemon juice, 1 tbsp almond wine and cream and mix well.
5. Chop up the chocolate, put it in a pot and melt it with hot water, take out the hot water, stir it with a wooden spoon, spread it out with oil paper, cut it into wide strips with a knife when it is close to drying, roll it into a circle and put it in a plate, pour the peach, egg paste and other sauces into the circle, and quickly put it in the refrigerator for freezing.
6. Stir the remaining egg yolk, fresh milk and almond wine evenly and pour it around the dish. Cut the peach into pieces and put it in the flowers. Serve with other jams and strawberries to decorate puddings.
Yogurt, strawberry jelly
Material a: yogurt 150g, cold boiled water 150g, fine sugar 50g, and 8 pieces of gelatin.
Material B: 5 grams of strawberry powder, 300 grams of fresh milk, 8 pieces of gelatin tablets and 50 grams of fine sugar.
Heart-shaped jelly model (small) 1
Heart-shaped jelly model (large) 1
1. Take the yogurt out of the refrigerator and let it warm at room temperature; Soak the gelatine tablets of material A in iced water until soft, and drain them for later use.
2. Mix cold boiled water with fine sugar, heat it on low heat until the sugar is completely dissolved, then add yogurt and mix well. Finally, add soft gelatin and cook until it melts, pour it into a careful shape model while it is hot, and fasten it after cooling and shaping.
3. Gelatine tablets of material B are softened with boiling water and drained for later use.
4. Mix fresh milk with fine sugar, heat over low heat until the sugar is completely dissolved, then add strawberry powder and mix well, and finally add softened gelatin and cook until it is dissolved.
5. Put the heart-shaped jelly of method 2 into a big heart-shaped model. When the jelly liquid of method 4 is slightly cool, pour it into the model, refrigerate and shape it, and then buckle it to become a beautiful double-heart jelly.
Honey chrysanthemum jelly
Ingredients: 300g of water, 30g of Huang Jinju, 0/5g of konjac powder, 30g of fine sugar and 0/5g of honey.
Model: There are about 6 Tapi models.
1. Boil the water, add Huang Jinju and continue to cook for about 5 minutes, turn off the fire and filter to see Huang Jinju, and let it cool for later use.
2. Dry-mix konjac jelly powder with fine sugar, then add it into chrysanthemum tea by 1, mix it evenly, heat it with low fire, boil it until the sugar and jelly powder are completely dissolved, then add honey and mix it evenly, and turn off the fire.
3. Pour it into the model while it is hot, and buckle it after cooling.