The pudding has been frozen in the fridge for more than three hours, why does it still not solidify?

It's possible that you put too little gelatin powder and too much water! To make pudding, you must make it in the corresponding order and proportion, otherwise it will be easy to make money!

So let me share with you how to make pudding.

The first ingredients you need to use are: milk, gelatin powder, mango (or any other fruit, see which fruit you like).

1. Cut the mango into cubes, about 500 grams, and then put it in a blender to puree the mango.

2. Then add 300 grams of milk to the beaten mango puree. Stir well and strain through a sieve. (Strain it through a sieve to make the pudding more delicate).

3. Then pour 300 grams of milk into the pot, and then add 20 grams of gelatin powder. Stir slowly and heat slowly over low heat. When heated to almost 50 degrees Celsius.

Turn off the heat and keep stirring until your gelatin powder and milk are all combined.

4. Gently pour the milk with gelatin powder into the mango liquid with milk, and then continue to stir well.

5. Finally, pour it into a container, put it on the table, and gently knock it, there will be bubbles, if there are big bubbles, use a toothpick to pop it! Small bubbles are used. Wipe off the kitchen paper.

Finally, cover with plastic wrap, seal well, and refrigerate in the refrigerator. Refrigerate for about four hours and use.

A simple dessert is ready, you can also cut the pudding into very small pieces, and then you can taste it with which instant milk tea! Look at your own taste and your own combination, and it tastes good alone! Suitable for all ages, a very good little dessert.

You can also make egg pudding, which is suitable for eating in the morning. It's also very simple. What is needed is eggs, sugar, milk, and QQ sugar.

Bring water to a boil in a saucepan. The amount of water is about 40 ml, and then add 35 grams of sugar. Bring to a simmer.

Bring to a caramel color. Then pour into a cup and set aside. Then put the milk and QQ sugar in the pot, slowly boil over low heat until the QQ sugar and milk are completely blended together, and then add the egg yolk into it, go in and stir!

Finally, put the two solutions together, stir well, and strain them through a sieve. Pour into molds. Let it sit for about two hours after solidification.

It's ready to use!

There may be several reasons for non-solidification: the first is that there is not enough material when making pudding, and too little glue powder. The second possibility is that there is no suitable temperature, and after cooling, it should be placed in the refrigerator.

It may be related to the following reasons: after the eggs are beaten, the cold milk needs to be stirred well, and if the milk is heated, it is impossible to coagulate; In addition, you can't put too much milk, so it will be difficult to coagulate if the egg white ratio is too small. There are also eggs that should be as fresh as possible, and eggs that have been left for too long are not okay.

Pudding is jelly, and it needs a sub-zero temperature to make it solidify, generally freezing for three hours at minus 1 2, and it will completely solidify.

Do you not put Gillerdin tablets or the amount of Gillerdin tablets is not enough, and Gillerdin tablets must be soaked in cold water to soften before they can be added to use, otherwise it will not be formed.

It may be that the eggs sit for too long when making the pudding. This condition does not solidify. Or maybe the pudding is filled with hot milk, which won't curdle.

The pudding I made froze in the fridge for more than three hours, but why doesn't it solidify? Once the milk pudding is ready, put it in the refrigerator and refrigerate it. As we all know, after the pudding is made, we all have to put the milk pudding into a relatively low temperature natural environment.

Because if we don't put the milk pudding in a natural environment with a relatively low temperature, the milk pudding will not curdle. Many people will immediately put the finished milk pudding in the refrigerator for convenience. However, for various reasons, the milk pudding is forgotten and put in the freezer of the refrigerator, and the fragrant milk pudding is taken out after a long time.

The milk pudding has been frozen for so long that it can't show that kind of white condensation anymore.

It is possible that when you are making pudding, you put very little gelatin in. Milk pudding can change from its original liquid state to a liquid state due to the fact that gelatin is poured into it. If the ingredients of gelatin are very high, the taste of the resulting custard will be stronger.

However, if the gelatin content is relatively low, the milk pudding made in this way is likely to not take shape. Therefore, when we make pudding, we must master the ingredients of gelatin, not too high and not too low. , milk pudding does not condense may be put in the time is too short, we can pour it in the refrigerator for a few hours, so that the milk pudding must be able to coagulate a little better, I myself prefer fruit pudding, it is also simple, first of all, we put the red heart dragon fruit, kiwifruit, mango cut into small dices, and then put it in the pot and put water to boil over slow fire, after cooking, put in plus milk, gum arabic, old rock sugar enough to mix and open, and then pour it in a cup, put it in the refrigerator ice drink for two or three hours!

Gelatin powder is usually extracted from fish bones, and the fishy smell is the most important of the 4 types, and it should be used with white rum. Pectin is also divided into edible gelatin and industrial gelatin, and it is best to choose edible gelatin powder that is professional as an edible additive when purchasing. Agar powder is extracted from algae, and the finished product has a slightly weaker elasticity, so it can be made into ice powder and the like.

That's because the fridge isn't cold enough, the temperature isn't low enough, just turn the temperature down.

When making pudding, if it has not solidified after three hours of freezing, it means that there is a problem with the ratio of white jelly to water in the pudding, and it needs to be rectified again.

It takes three to four minutes to use the microwave oven, but this micro is a bit too much, and it may not be very delicious, **The pudding mentioned on it is very easy to do, but in fact it is not easy to do at all, and it can't get up at all.

Pudding is a delicacy that many children love to eat, because it is smooth and delicious, and it is very popular among children. Many parents see that their children like to eat, so they want to make their own pudding for their children to eat at home, no, there is a parent who does not know why the pudding is not formed after being put in the refrigerator for more than 4 hours, what is the reason for this? I think there are several reasons, so let's take a look.

1. The gelatin tablets are boiled with water, and the gelatin tablets generally begin to melt at a water temperature of 35 degrees Celsius, if the temperature continues to rise, it will lead to the destruction of the solidification strength of the gelatin tablets, resulting in the failure of the pudding to condense and form after being done. Therefore, when melting gelatin tablets, we usually use cold water or warm water to melt them directly. The specific method is to put warm water in a bowl, add an appropriate amount of gelatin slices, stir it, and then set it aside and wait for it to melt.

Second, the number of gelatin tablets is not enough to add a certain proportion of the amount of gelatin tablets and the pudding solution added, we should pay attention to check the instructions outside the packaging bag when using gelatin tablets, generally 200 grams of solution to add 5 grams of gelatin tablets. If you don't add enough gelatin tablets, the pudding will not be easy to form, after all, the main function of gelatin tablets is to solidify the liquid.

3. Dissolving gelatin tablets under acidic conditionsGenerally, under acidic conditions, the solidification strength of gelatin tablets will be destroyed, so acidic substances must not be added when melting gelatin tablets. Acidic substances are generally fruit juices or organic acids, such as citric acid, tartaric acid, etc., which contain acidic substances, so you must pay attention to keeping the bowl clean and the warm water clean when melting gelatin tablets.

Mainly because the pudding you made is too viscous and the temperature of the refrigerator is not adjusted properly, so this happens.

It may be caused by too high a temperature, or there may be a problem with the production process, or there may be a problem with the ingredients.

It may be that you put less milk in your pudding, or maybe you put less gelatin slices, so it is not formed.

It may be because you put too much gelatin powder, which is why this happens.

I think it may be because you don't add enough gelatin powder, so it will lead to non-forming, I personally recommend that Zen pin or add a little more to the stove, and finally it should be able to form late dress.

It may be that the temperature of the refrigerator is not too low, and the refrigerator has been kept fresh, so it will not be formed, which is also a very reasonable situation.

It is because there is a problem with the amount of gelatin added, and it must be carried out in the normal proportion, and it is easy to form when a sufficient amount of gelatin powder is added.

It may be that you have added less gelatin powder so it is not formed, you can add more gelatin powder next time and try again.

There are many kinds of cuisines in the world. Snacks are also a type of delicacies. Well, all the people in the world have an obsession with food, and everyone loves food.

In fact, the pudding is made with milk, whipping cream.

Sugar as well. Eggs, then beat, then pour into the reserved food. And then what if your pudding is cured.

He needs to refrigerate a round hail for a while, otherwise it can't solidify, so he thinks it's to make pudding. Ningku's words, then he probably needs to be refrigerated in the refrigerator, about half an hour or so, then after half an hour of refrigeration, at this time you take it out again, it will become a real cream pudding, that is, the appearance of a real pudding, and it will really solidify, about half an hour or so. <>

So what about its storage time, it is based on the temperature, so it is generally around 20 degrees, then he can only last for one to two days. If you put it in the refrigerator, it can last for about three to five days. When storing, you try to use plastic wrap as much as possible.

Cover it, because milk pudding and water milk, they are a very perishable food. Anyway, the lower the temperature, the longer you will store it. If you don't store it, don't eat the pudding.

Because it's easy. Causes food poisoning.

Do you know anything about a delicacy like pudding? If you have a different opinion, you can discuss it.

If you put it in the refrigerator, it can last for about three to five days. When storing, you try to cover it with plastic wrap as much as possible.

Generally, it is three hours or 4 hours, and the temperature should not be too high or too low when refrigerated, and the temperature should be grasped at about 12 weeks.

If it's refrigerated, it's usually about three hours, and I think it's best to eat pudding during this time period.

Milk pudding is a kind of dessert that we take more in our daily life, this kind of dessert is a semi-condensed dessert, its main ingredient is raw eggs and their custard, which needs to be refrigerated, and the way of refrigeration can make the milk pudding maintain malleability, and freezing will cause the milk pudding to become sandy, and the milk pudding is frozen, therefore.

Milk pudding can deteriorate in taste, so you can learn how to make milk pudding, and be careful not to store milk pudding for more than a week.

Milk pudding is a food made by coagulating the raw material in the form of a pulp, in general.

Milk pudding is often said to be a semi-condensed dessert, the key raw materials are raw eggs and custard, similar to crystal jelly, you can feel a little similar to QQ sugar malleability when you taste, you can buy it from major supermarkets, and you can also buy it at home and make it yourself.

The way to do it yourself is also very simple. The storage of milk pudding is generally best to put it in the refrigerator, because the milk pudding will be frozen hard when it is placed in the refrigerator, turning into ice meat lumps, so that the taste is not as good as before.

Milk pudding cannot be frozen, it is generally recommended to store it in the lead tank refrigerator, because freezing will make the milk pudding become a frozen block, the taste will suffer a certain extent, and it will become less and less delicious. Making milk pudding does not contain preservatives such as preservatives and contains a rich variety of nutrients such as organic compounds, therefore.

It is very susceptible to spoilage and has a relatively short storage time.

What is cheesecake?

Cheesecake is a type of milk pudding, and it is also a Western restaurant food, which is made with raw materials such as wheat flour, milk, raw eggs, and fresh fruits. Since ancient times, people from all over the world have loved it and brought it to different shapes, such as the sweet Italian flann, the splendid Dutch baked brie, etc.

Nutrients

Calorific value: calories, cholesterol: 681mg, potassium:

Phosphorus: 327mg, Calcium Sophora sophora: Vitamin D:

Micro, sodium: magnesium: protein:

g, Selenium: Body Fat: g, Carbohydrated Cyptic Compounds:

g, iron: vitamin E: vitamin C:

Zinc: Vitamin B22: Vitamin B3:

Copper: Vitamin B21: Manganese: .

Cheesecake recipe.

2 egg yolks, 100ml of milk, 150ml of whipped cream, 30g of caster sugar, a small amount of gelatin.

Practice

1.Prepare raw materials in advance.

2.Pour the milk, whipped cream, egg yolk and gelatin into a basin, stir evenly with an electric whisk, heat until it is about to boil, add 20 grams of caster sugar and mix until melted.

3.Pour the milk pudding liquid into a baking cup or baking bowl, add boiling water to the baking dish, small oven, 200 degrees, left and right heat, medium and low, bake for 25-30 minutes (my baking cup is higher, if you use a milk pudding bowl, the temperature can be lowered, and the baking time can also be relatively reduced).

4.Remove the remaining caster sugar on a well-proportioned sieve and use a paint gun to burn the surface until lemon yellow.