1. Wash the soybeans, pour an appropriate amount of water into the soymilk machine, and choose to start the ordinary soymilk program. Filter after completion, add appropriate amount of granulated sugar, dissolve evenly and let cool slightly
2. Sift the matcha powder and set aside. Dissolve the gelatin powder with a little cold water, mix well and set aside
3. Set aside a small amount of soy milk, and let the rest cool until it is slightly hot. Mix well and pour part of the gelatine until it is completely dissolved. Ding's solidification). Pour into a clean mold, about eighth full, and refrigerate until solidified
4. The white part after solidification
5. After the white pudding in the mold has solidified, mix the remaining small portion of soy milk and matcha powder, then pour in the gelatin powder and heat slightly until it is completely dissolved
6. Fill the mold after letting cool. Be sure to let it cool before pouring it into the mold, otherwise it will be easy to mix colors. If there are bubbles on the surface, remove it with a small spoon
7. After solidification, use a toothpick to draw a circle around the edge, and then use your fingers to carefully push the pudding around, and then release the mold.
8. The jelly after demoulding is very tender, it is best to put it directly in the container, don't turn it back and forth
9. Use a toothpick to stick a little pigment and egg white mixture and fill it in the groove on the surface.
Tips:1. The actual amount of soymilk is about one-third of the indicated amount, but if the amount of soybeans and water is too small, the soymilk machine will not work.
2. About 100 grams of soy milk can make about five, depending on the size of the mold. Mine is a mold for making chocolate.
