Milk pudding (agar version)

Milk pudding (agar version)

Introduction:

"Agar is made from Kirin, clothA, or hedgerow, which is heated to dissolve and then cooled and solidified. Agar is rich in dietary fiber (80.9%), high in protein and low in calories. It has the functions of detoxification, nourishing face, purging fire, moistening intestines, lowering blood pressure, blood sugar and preventing cancer. It is recognized as a health food in the 21st century by FAO. The first time I tried to make pudding with agar, the taste was not Q enough, much like jelly. Agar is a healthy food. It's good for making jelly. If you want pudding jelly with smooth taste and toughness, you'd better use fish glue powder

Production steps:

Step 1: soak agar in warm water until it breaks

Step 2: take out the required agar (the ratio of agar to liquid is 1:50) and drain the water for standby.

Step 3: pour the milk into the skillet, add appropriate amount of white granulated sugar, and heat until all the white granulated sugar is melted. Add the agar of the drained water, heat and stir until 90% agar, turn off the fire, and then use preheating to melt the agar.

Step 4: the above liquid is filtered, poured into the mold, cooled outdoors for 1 hour, demoulded and ready to eat.

Materials required:

Milk: 250ml

White granulated sugar: 20g

Agar: 5g

Note: the ratio of agar and milk is 1:50

Production difficulty: unknown

Process: others

Production time: half an hour

Taste: sweet