Cooking Steps

1. 

   Step1:Mix and soak the milk and the gilding powder for 5 minutes. Mix well. Microwave for 30 seconds. Take out and stir until the gilding powder is completely melted (the dosage of gilding powder should refer to the product description. My product description says that 12g can coagulate about 570ml of liquid. I estimated the volume of my last pudding liquid to decide to use 7g gilding powder

2. 

   Step2:Add condensed milk, yoghurt and cream and mix well to make the original yoghurt pudding paste. Greek yoghurt I use is a kind of yoghurt with thick texture. If it's not convenient to buy, it can be replaced by ordinary yoghurt. If you use yogurt with sweet taste, you can reduce the amount of condensed milk

3. 

   Step3:Sift the original yoghurt pudding paste completed in step 2 onc

4. 

   Step4:Take 75g of the sifted plain yogurt pudding paste and keep it as the chocolate layer (if you don't match it, you can omit this step and directly put it all into the pudding bottle). Put the rest into the pudding bottle. Don't fill it up. Leave some space for the second layer. Put it into the refrigerator and refrigerate for 1015 minutes. Fix it preliminarily to avoid color mixin

5. 

   Step5:Wait for the initial cold storage process, mix 75g of the preserved yoghurt paste with 25g of hazelnut chocolate sauce, sift once for standb

6. 

   Step6:Step 4: add chocolate paste after the surface of the original yogurt paste coagulates. Refrigerate overnight

7. 

   Step7:Finished product

8. 

   Step8:The texture of finished product is delicate and soft. It's very similar to the feeling of old yoghur