Soy Milk Pudding
1.
Prepare all the ingredients.
2.
Soak the gelatine tablets in cold boiled water first.
3.
Then start to boil the soy milk, pour the soybeans and starch water into the mini wall breaker, follow the soy milk procedure to send the soy milk, or use commercially available soy milk powder.
4.
Pour the boiled soy milk into the milk pot.
5.
Pour milk, whipped cream, caster sugar, condensed milk and corn starch in sequence, and mix well.
6.
Place the milk pan on the induction cooker, heat it on a low fire and stir continuously until there is a small bubble on the side of the pan, and then the fire is removed.
7.
About to cool to between 40-50 degrees.
8.
Add the soaked gelatin slices and stir evenly.
9.
Sift the prepared soy milk.
10.
Then pour it into the mold and put it in the refrigerator for more than 6 hours or overnight.
11.
When the time is up, use an electric hair dryer to heat the periphery of the mold for easy demolding.
12.
The soymilk pudding is demoulded with the plate inverted.
13.
Finally, sift the soy flour. In this operation step, when the normal milk brand is used, normal organic pure milk is used to help improve immunity!
Tips:
1. The milk should be purchased from the brand. Here I choose the organic pure milk, which is fragrant and sweet, and delicious! 2. During the production process, soy milk can be made by yourself, or it can be prepared with commercially available soy milk powder. Of course, it is healthy to eat and homemade is the first choice. 3. Do not store the prepared soymilk pudding for more than three days
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