Jiang Jianbao Trial [ginger Pudding]

Name: Jiang Jianbao Trial [ginger Pudding]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g milk; 90g Shimizu; 165g Light cream; 60g Ginger juice; 5g Isinglass powder; 20g brown sugar

by Purple rhyme

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I am very lucky to have this trial opportunity, and I am very grateful for the opportunity provided by Gourmet World and Nongheng Food Specialty Store. After receiving it, I can't wait to open it, and a very fragrant ginger flavor follows. It is said that Jiang Jianbao is 100% tender ginger extracted from ecological and organic ginger in Fujian, China and Java Island in Indonesia. It uses an exclusive research and development steaming and boiling process to extract the natural taste of ginger. It maintains the nature of ginger but reduces the spiciness and nutrition of ginger. Healthy and spicy and delicious, ginger has a strong sense of reality when it tastes. Jiang Jianbao, the world's No. 1 ginger brand, insists on small batch production with authentic craftsmanship to restore the purity and healthy taste of ginger.
The ginger pudding has a very fresh taste, a light ginger fragrance, delicate and smooth, and it melts in the mouth. "

Ingredients

Jiang Jianbao Trial [ginger Pudding]

1. Prepare the required materials.

Jiang Jianbao Trial [ginger Pudding] recipe

2. Put 90 grams of water and 60 grams of ginger juice into the milk pot, put it on the stove and bring it to a boil.

3. Add 5 grams of isinglass powder to milk and mix well, then pour it into the boiling ginger juice.

4. Cook until the isinglass powder melts.

5. Then remove from the fire and let it cool in your hands.

6. Then pour whipped cream.

7. Then mix well and let cool.

8. Pour it into the pudding cup and pour two thirds of it.

9. Put the prepared pudding cup in the refrigerator and chill until set. (About 2 hours)

10. After the pudding has frozen and solidified, make the pudding glaze. Put 30 grams of ginger juice, 20 grams of brown sugar, and 150 grams of water into the milk pot and boil.

11. After boiling, add 5 grams of isinglass powder.

12. Cook until the isinglass powder is completely melted, then remove from heat and let cool again.

13. Finally, when the ginger juice glaze is completely cooled and not solidified, pour it into the pudding cup and store it in the refrigerator until solidified.

Tips:
The pudding must be refrigerated until it is solidified, then add the glaze, and then refrigerate. The ginger juice for the glaze must also be cooled before pour in, so as not to melt the bottom pudding.