Maybe people put a little gelatin in the pudding. Often milk pudding can change from the original liquid state to the liquid state because gelatin is poured into it. If the ingredients in Gelatine are high, the custard made in this way will have a firmer taste. But if the composition of gelatin is low, the milk pudding made in this way is likely to be shapeless. Therefore, when making pudding, we must master the ingredients of gelatin, neither too high nor too low.
If the milk pudding does not coagulate, it may be left for a short time. We can pour it in the refrigerator for a few hours, so the milk pudding will surely coagulate better. Personally, I prefer fruit pudding, which is also relatively simple to make. First, everyone diced the red pitaya, kiwi fruit and mango, then put water in the pot and boil it with slow fire. After cooking, add milk, Arabic gum and old rock sugar and mix well, then pour in.
Fish glue powder is generally extracted from fish bones, and the fishy smell is the most important of the four, so it should be used with rum. Pectin is divided into edible gelatin and industrial gelatin. It is best to choose edible rubber powder as an edible additive when purchasing. Agar powder is extracted from algae, and the elasticity of the finished product is slightly weak, so it can be made into ice powder and the like.