1.
The material is written here again, so that everyone can know it more clearly.
Cocktail fruity pudding ingredients:
RIO orange cocktail 55g, fruit orange 105g, gelatin 7g
Milk pudding ingredients:
160 grams of hot milk, appropriate amount of fine sugar, 8 grams of gelatin
2. Soak the gelatine first. It is still a bit hot now. Pay attention to the soaking time.
3. Then prepare a bowl of 160 grams of hot milk, add an appropriate amount of granulated sugar to the hot milk, and mix well. (I made the milk with whole unsweetened milk powder.)
4. While the milk is still hot, throw in the soaked gelatin slices, stir quickly, and stir until the gelatin slices are completely melted
5. Then pour the milk pudding liquid into the egg tart molds of Xuechu, pour a small half into each mold, and then put it in the refrigerator to let it solidify (I probably refrigerated for more than an hour before it solidifies)
6. We waited for the milk pudding to be refrigerated and made the cocktail fruity pudding part. First, we drain the soaked gelatin and put it in a bowl to melt it
7. Then pour the orange and the cocktail into a container and roughly mix it with a spatula
8. Pour the melted gelatine into it and stir thoroughly with a spatula
9. Finally, take out the refrigerated milk pudding, pour the cocktail fruity pudding liquid into it, fill up each mold, and then send it to the refrigerator again for refrigeration. (I only refrigerated for an hour and a half before it solidified!)
