Strawberry jelly and milk pudding are made of rubber powder. The difference in solidification is that the amount of rubber powder is different. The milk pudding has less rubber powder and a smooth taste. But strawberry jelly has a lot of gelatin powder, which is a little hard and can be cut into small pieces. First, the yogurt pudding didn't solidify, probably because there was too much water, which played a diluting role, mainly because there were ingredients with more water in milk and fruit.

Second, the content of gel powder is insufficient. Gelatin powder, which we often use, has the function of thickening, which can improve the viscosity of food and keep the color, smell and taste.

Third, the cooling time is not enough, and the yogurt pudding needs to be refrigerated for two hours after it is made. In this process, the existence of gel powder and low temperature environment have dual effects, and the pudding slowly becomes semi-solid. So if the time is too short, the pudding will not solidify.

Fourth, it may be because it has been placed for a different time, so we should continue to place it and see if it solidifies after sufficient time. If it doesn't solidify, you can take out the yogurt pudding first and reheat it. It can be steamed through water without too high a temperature, but the time can't be too long. You can also adjust the formula and analyze the reasons for not solidifying, which may be too much water or increase the viscosity of the pudding.

Let's make a milk pudding today.

First of all, prepare ingredients: four bags of milk, 20 grams of Geely powder, and appropriate amount of sugar.

First, use water to adjust the ratio of Geely powder to 1:3. Geely powder is very fine. Add water several times, not too dry. Second, pour the milk into the pot to heat the milk, add the right amount of sugar, and then put the Geely powder mixed with water into the pot, constantly stirring and melting quickly. Turn off the heat when the milk boils. Step 3: Bottle the cooled milk and put it in a small pudding bottle. When the milk is completely cooled, put it in the refrigerator for refrigeration. At this time, the milk has not solidified. Be sure to put it in the refrigerator when it is not solidified, preferably overnight. When you open the refrigerator the next morning, there will be solidified milk pudding, and the cup will not fall when it is turned upside down.