Orange yogurt jelly
Material part:
1. five and a half pieces of gelatin tablets (about 10g of gelatin powder; Originally, the recipe gave a powdered portion, so I converted it into the existing gelatin tablets at home and dissolved them in 50 grams of hot water for later use.
If you use flaky gelatine instead of powder, you should first soak it in cold water (it was originally dry), and then add hot water to melt it … remember to soak it in cold water first! Never soak in hot water directly.
2. Cream 120 g
3. Yogurt 100 gram
4. 200 grams of orange juice and pulp (I made it with fresh oranges this time)
5. 70 grams of sugar
This is the appearance of gelatin tablets soaked in cold water.
(oranges thrown into the blender)
Practice part:
1. Divide one third of orange juice and one third of melted gelatin and put it aside.
2. Throw all the other materials into the blender and beat them evenly (you can stir them quickly yourself).
3. Pour the material from 2. into the model and put it in the refrigerator. After coagulation, mix the orange juice left in step 1. with gelatin, and pour it into the model again. This can make a double effect.
(In the back row, the orange gelatin solution with 1. has been added. In the front row, it has not been added.)
Because of the material left by 1., gelatine will solidify itself during the standing time. When you need to mix, you only need to heat it once in water. (You can't heat it in the microwave oven or directly! )
In fact, because Xiaoyi wanted to make potato thousand-layer pie, she bought 1000ml of animal whipped cream (that is, unsweetened whipped cream) in one breath. About 400 ~ 500 ml of potato lasagna pie was used … the rest should be used quickly! Vegetable whipped cream can be put in the freezer, but animal cream can't, so it should be used up within a week! Find a recipe to consume whipped cream immediately = =+
Since it is for the purpose of consumption, I don't want to buy fruit juice ~ Because there are still many oranges at home, tear off the white fibers of oranges and make them into fruit juice directly. However, because there are so many orange pulp ... it is still necessary to make a filtering action ... The actual operation still suggests that juice is more convenient!
Yogurt, I didn't buy a sugar-free one, so I used yogurt. The results are super delicious! Extremely satisfied!
Oranges have obvious taste and yogurt's lovely sour taste. The layer with whipped cream in the double-layer texture tastes like cheese ~ ~ delicious!
The following video shows you the softness of pudding.
As for how to make pudding and jelly demould smoothly and avoid demoulding failure? Provide some experience from the past to the present.
1. Basically, the softer the pudding, the less suitable it is to put it in a pudding cup with many shapes (in fact, this pudding cup has many shapes, which is a bad example XD)
2. Before using the pudding cup, no matter what material it is (aluminum cup, plastic cup), it can be soaked in edible water and then picked up and dried. It doesn't have to be very dry, just a little moist.
3. Cover the pudding cup with a layer of plastic wrap to avoid water loss at the bottom when it is solidified in the refrigerator. If the bottom loses too much moisture, it will be difficult to demould.
4. Slightly iron the mold before demoulding. Aluminum-iron cup can be heated with warm water because of its heat conduction effect. Heat-resistant plastics can directly use hot water from electric kettle because of poor heat conduction. But it should be picked up after only two seconds of ironing!
5. Buy a pudding cup with a top and bottom lid. Some pudding cups (like the one in the photo) have lids at both ends. You can open the upper cover and push it gently from the top after the reverse buckle is finished.