Almond bean curd pudding

Almond bean curd pudding

Introduction:

"I don't know when I suddenly fell in love with the slightly bitter taste of almonds. It's made into pudding with milk. It tastes soft and smooth. It's an excellent dessert after dinner. I haven't eaten any real almond tofu, but I think it's on the side of almond tofu

Production steps:

Step 1: raw materials

Step 2: soak the gelatine tablets in ice water.

Step 3: mix the milk and almond syrup evenly.

Step 4: about 20 minutes, drain the pickled gelatin slices.

Step 5: heat the almond milk until slightly hot, never boil. Put the softened gelatin slices into the almond milk.

Step 6: stir until the gelatine is completely mixed with almond milk, turn off the heat and cool slightly.

Step 7: clean the small container in advance, heat and disinfect, and then dry it.

Step 8: pour warm almond milk into a small container until 8 or 9 minutes full. Cool and refrigerate overnight.

Step 9: before eating, open some sweet scented osmanthus with warm water, cool and pour it on the pudding.

Materials required:

Almond syrup: 1 can

Milk: half a bag

Gilding tablets: 2 tablets

Note: 1. Geely Ding with 2 pieces can be, more soft and tender taste, and Q bullet. Tried to put 3 pieces, I think the taste is a little hard. 2. Sweet scented osmanthus is used to neutralize the bitter taste of almond. If you don't like it, don't put it, or use honey water and rock sugar water. 3. Make more bottles each time and put them in the refrigerator. It's super convenient to eat if you want.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet