1.
Prepare the ingredients,
Wash the strawberries and drain. Soak the agar in cold water for 15 minutes to fully absorb the water and soak it softly.
2. Pour the milk, coconut milk, butter, and sugar into the pot, add the agar, and heat it up.
3. After the milk boils, turn off the heat, and when the agar is completely dissolved, turn off the heat for later use.
4. Strawberries, stalks removed, and cut in half.
5.
Pour less hot milk into the mold, and spread a layer on the bottom of the mold.
Then, code the processed strawberries in the mold.
6.
After yarding the strawberries, pour the remaining milk in so that the milk has just covered the strawberries.
Depending on the size of the mold, there may be some residual milk.
The solidification temperature of agar is below 40 degrees,
If the room temperature is not high, you can choose to freeze it indoors; if the room temperature is high, you can put it in the refrigerator.
7. When the strawberry yokan is completely solidified, take it out and cut into small pieces.
8. Put it on the dinner plate, it looks good and delicious.
Tips:1. If the diet needs to control calories, cream, you can choose not to put it.
The cream is mainly to provide a silky texture.
2. The solidification temperature of agar is below 40 degrees,
If the room temperature is not high, you can choose to freeze it indoors; if the room temperature is high, you can put it in the refrigerator.
3. Depending on the size of the mold, there may be some surplus of milk.
4. When taking the yokan, use a knife to make a stroke along the inside of the mold to separate the yokan from the mold, and then pour it out.
