Fruit Jelly Milk Pudding
1.
Prepare the milk pudding ingredients and the pudding bottle: skimmed milk, 2 pieces of gelatine (10g), 10g of caster sugar; clean the pudding bottle and lid with boiling water;
2.
Cut gelatine tablets into small pieces, soak them in cold water to soften them before use;
3.
Pour milk and caster sugar into the milk pot;
4.
Heat on a low fire, turn off the fire when it is slightly boiling;
5.
When airing to no higher than 80 degrees, put the soaked gelatine slices into the milk, and stir with a small spoon until it is completely melted; if the milk temperature is uncertain, put the gelatine slices on stand for about 3 minutes;
6.
Pour an appropriate amount of milk into the pudding bottle, close the lid, place it at an angle, and refrigerate it for 1-2 hours to completely solidify;
7.
Prepare the ingredients for the fruit jelly: cut 2 pieces of gelatine (10 grams) into small pieces and soak them in cold water to soften; clean the ripe small mangoes and clean the strawberries;
8.
Add about 30 grams of pure water to the gelatine tablets, and the insulated water will melt into gelatine melt; adding pure water will help the melt balance to be distributed to 2 kinds of fruit pastes;
9.
Pour the mango flesh into the cooking cup, add an appropriate amount of purified water to make a mango paste, then pour half of the gelatine melt, and stir evenly;
10.
Pour the mango paste into two milk pudding bottles, close the lid, and refrigerate for 1-2 hours; you can put an appropriate amount of diced mangoes when eating;
11.
Add appropriate amount of purified water to the strawberries, make a strawberry paste, pour in the remaining gelatine melt and stir evenly;
12.
Pour the strawberry paste into a milk pudding bottle, and pour the excess into another bottle, close the lid, and refrigerate in the refrigerator for 1-2 hours; you can put a little strawberry diced when eating.
Tips:
1. The pure water in the mango and strawberry should not be too much, just make a paste, otherwise excessive dilution will reduce the sweetness;
2. There are more bubbles in mango paste and strawberry paste. After pouring into the pudding bottle, use a small spoon to gently stir to make the bubbles float on the surface, and then use a small spoon to skim off the foam;
3. Gelatine melt will solidify quickly when it is cold. If the operation speed is too slow, you can always put the small bowl of gelatine melt in warm water, and then quickly mix it with the fruit paste; this article presents 2 kinds of gelatine One way to use the flakes is to melt the soaked gelatine flakes in hot milk; the other is to pour it into the fruit paste after the insulated water melts, because the fruit paste should not be heated, heating will make the taste sour. Discoloration, leading to the loss of vitamin C;
4. Put the prepared fruit jelly milk pudding in the refrigerator and keep it in the refrigerator. It is advisable to consume it within 3 days; you can put some fruit diced to decorate when eating, and the appearance and taste are good;
