Cooking Steps

1. 

   Step1:Soak 5g of gilding tablets in ice water for 10 minutes. In this step, the milk jelly is made with fresh milk oil, so the ratio of gilding to liquid is 1-4

2. 

   Step2:Pour 100ml of yogurt into the measuring cup. Put it in hot water (hot water that can be boiled). Add 10g of sugar. Then add the soaked gilding tablet (squeeze out the water) and let it melt slowly.

3. 

   Step3:100ml of fresh milk oil. Add 12g of sugar. Send to 67 for distribution.

4. 

   Step4:Pour the cold yoghurt into the whipped cream. Let the two mix well. Put into container. Refrigerate for 1 hour.

5. 

   Step5:Pour 100ml of wine into the measuring cup. The same way. Add 5g of gilding tablets soaked in ice water into the wine. In a hot water small milk pot. Insulate until gilding dissolves. In this step, the ratio of gliding to liquid is 1-2

6. 

   Step6:In step 4, pour a layer of cold liquor on the frozen milk. Refrigerate the rest directly in the refrigerator.

7. 

   Step7:When the liquor has coagulated, it can be scooped and put on the milk jelly. Then taste the ice dessert in summer.

8. 

   Step8:White chocolate can be added for embellishment.