Chinese Food
Yellow peach BBQ free pudding
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Cooking ingredients
Cooking Steps
Step1:Raw material weighing preparation is complete.
Step2:Put the cream in the pan. Stir well.
Step3:Add white granulated sugar and mix. Heat with low heat until slightly boiling.
Step4:Take a piece and a half of gilding, about 6G, and soak it in ice water.
Step5:Add to the milk mixture. Stir until dissolved.
Step6:If you are worried about residual particles or milk foam, you can sieve it once.
Step7:Put the Yellow Peach in the blender. I used six yellow peaches to make mud. The other half was decorated with yellow peaches.
Step8:Beat to a puree of yellow peach.
Step9:Add 1 / 2 yellow peach puree to the pudding mixture and mix well. The other half of the gelatin is melted in cold water and then added to the rest of the puree.
Step10:Pour the pudding liquid into the container. Refrigerate for one night or about 3 hours until the pudding liquid solidifies.
Step11:Take out the solidified pudding from the refrigerator, pour on the puree and serve.
Step12:I have made two versions. One is rectangular and the other is in milk bottle.
Cooking tips:The soul material of pudding is coagulant, which includes agar, gelatin powder and gilding tablet. Agar is a coagulant extracted from seaweed. Agar has a high coagulating point. It can coagulate even in summer and at room temperature. Agar can be used to make almond tofu. If it is used to make pudding, the taste will be hard. No q-pop. Gelatin powder, also known as gelatin powder, is a protein gel for extracting animal products. Jilidin is better refined than gelatine. The fishy smell is lighter than gelatine. The taste is good. There is no strange smell in pudding. So if you use fish jelly, you will add some wine to the pudding to remove the smell. There are skills in making delicious dishes.
