1. One of the raw materials: a pack of gelatin powder
2. The second ingredient: 300 grams of light cream
3. The third raw material: 300 grams of pure milk
4. Raw material four: 15 grams of cocoa powder
5. Add 100 grams of cold boiling water to the gelatin powder and stir it, and then melt it in hot water at 80-90 degrees. This is a good melt.
6. Mix the milk with whipped cream and 30 grams of white sugar without heating. Stir directly until the white sugar is melted. Add about two-thirds of the amount to the mold.
7. Pour the remaining pudding liquid into the squeeze sauce bottle, then add 15 grams of cocoa powder and 5 grams of white sugar, heat in a water bath to warm, and then shake it up and down to dissolve the cocoa powder evenly.
8. At this time, the pudding liquid in the mold has slightly solidified due to the cold winter weather. Insert the saucer bottle nozzle in the middle, squeeze the cocoa pudding liquid in, a little faster, and break the white pudding liquid, and then slowly Pull out the squeeze sauce bottle and fill the mold.
9. It is not required to be the same, just a little bit, add all the molds, and then cover the "egg shell" and put it in the refrigerator. My recipe used ten eggshell pudding cups, with a capacity of 60 ml, just enough to make ten, no more, no less.
10. Finished picture one
11. Finished Figure 2
