What super healing desserts can you make?

Red dragon fruit jelly

The jelly made from red dragon fruit has a beautiful appearance and particularly attractive color. The dragon fruit jelly made from pure natural fruits does not contain coloring. Sweeteners, etc., the natural and bright colors are irresistible. In the hot summer, eating a bowl of red dragon fruit jelly makes you feel happy and the heat disappears.

The required ingredients are 1 red dragon fruit, 30 grams of white jelly, 30 grams of sugar, 600 ml of water

1. There are two varieties of dragon fruit on the market, one is red Red-skinned and white-fleshed pitayas are essentially dragon fruits. Red-skinned and red-fleshed pitayas are relatively sweeter. Red-skinned and red-fleshed pitayas contain betalain pigments and are rich in vitamins. The jelly made from red-skinned and red-fleshed dragon fruit has a bright red color, which is very beautiful. It is recommended to use red-skinned and red-fleshed dragon fruit to make jelly.

2. Peel the dragon fruit and cut into small pieces. Pour 750 ml of water into the pot, add 30 grams of sugar, and boil the sugar until it melts.

3. Add 30 grams of white jelly, the ratio of white jelly to water is 1:20, that is to say, use 30 grams of white jelly for 750 ml of water. If you want the jelly to taste harder, you can reduce the amount of water. Bring white jelly, sugar and water to a boil.

4. Put the diced red dragon fruit into a container, pour in the boiled jelly water, cool until completely solidified and then pour it out. After cooling, refrigerate and cut into small pieces before eating. The jelly can be tasted directly or poured with milk.

Egg Crystal Egg Cake

Teach you how to make Michelin restaurant-level crystal egg cake with one egg, full of egg flavor.

Ingredients required: 300 grams of water, 40 grams of white jelly, 20 grams of white sugar, one egg, 250 grams of milk

1. Pour water into the pot, add white jelly and Sugar, cook and stir until fully dissolved.

2. Boil for 1 minute and turn off the heat. Beat the eggs and slowly pour them into the pot. You also need to stir while pouring. The hot white jelly will soak the egg drops.

3. Let it solidify, then put it in the refrigerator, prepare another pot, pour the milk into the pot, add white jelly and sugar, and bring to a boil over low heat. Pour it into the solidified egg drop soup. After solidifying at room temperature, flip it over and take it out. You can also put it in the refrigerator. Crystal clear and full of egg flavor.

Double-color milk jelly

Double-color milk jelly, sweet to relieve summer heat, cool and refreshing, you can eat 4 flavors in one bowl, including soft and glutinous small glutinous rice balls, paired with sweet honey red beans , soft, glutinous and sweet, just right. The two-color custard is fresh and beautiful in color and melts in your mouth. It’s so enjoyable! Moreover, the ingredients are rich and the color is very attractive. You will be attracted by its super appearance as soon as you hold it in your hand, and the children can't put it down.

Ingredients required: 80g purple sweet potato, 720ml milk, 40g gelatine tablets, 45g sugar, 5g matcha powder, 130g glutinous rice flour, 20g tapioca starch, 100ml warm water< /p>

1. Peel the purple sweet potato and cut it into thin slices, steam it in a pot over water; put the steamed purple sweet potato in a wall-breaking machine, add 2 spoons of white sugar and 320 ml of pure milk, and beat until fine. Purple potato milk paste. Strain the beaten purple sweet potato milk paste into the milk pot. The thinner the milk paste, the better the coagulability.

2. Cut the gelatine slices into small pieces and put them in a bowl, add ice water and soak for about 10 minutes; cook the milk paste to about 60 degrees, squeeze out the water from the soaked gelatine slices, and add it in , stir and melt with residual heat; finally filter it into a square mold container, let it cool at room temperature and then put it in the refrigerator to solidify for about 6 hours.

3. Make another matcha flavor. Pour 5 grams of matcha powder into a milk pot, dissolve with a small amount of milk, then add 400 ml of pure milk, stir thoroughly, then heat to about 60 degrees, add soaked gelatin sheets, stir until melted, and pour in In a container, cool and refrigerate to set.

4. Finally, make the glutinous rice balls. Mix 130 grams of glutinous rice flour and tapioca starch, add warm boiled water, mix into small particles, and knead into a non-sticky dough. Place it on a cutting board and roll it into long strips, and cut it into about the same size as peas;

5. Finally, roll it into a round shape, place it in a crisper, and sprinkle some dry powder to prevent it from sticking together. Boil water in a pot, add the glutinous rice balls, stir to prevent them from sticking to the bottom of the pot, cover with the lid and bring to a boil, until the balls become transparent and float, take them out and put them in ice water, finally take them out and drain them for later use.

6. The custard has been refrigerated overnight and has solidified. Take it out and cut it into small squares with a knife. Next, start assembling: first add honey red beans to the meatballs, then add glutinous rice balls, add two-color milk jelly, and finally pour in pure milk, and you are ready to eat.

Milk Mango Pudding

Mango jelly pudding is a Western-style dessert. It has a sweet and soft texture and a very bright color. It is both delicious and beautiful. And you can make it at home, clean and hygienic with zero additives.

Ingredients required: 300 grams of mango, 400 ml of pure milk, 30 grams of honey, 30 grams of fine sugar, 20 grams of gelatine tablets, 5 ml of lemon juice, pudding cup

1 .Soak 10 grams of gelatine slices in cold water until soft. Take a milk pot and add 200 ml of pure milk. Turn off the heat first. Add the soaked gelatine slices into the milk. Add the sugar and then slowly heat on low heat. The gelatine and sugar are completely melted. During the process, keep stirring the milk so that it can be completely integrated. Turn off the heat and wait for a while to cool down, then add lemon juice and stir evenly.

2. Wash the pudding cup. Be sure to wipe out the water in the pudding cup. Pour in the boiled milk. Just fill in almost half of the cup.

Reserve the other half for the mango layer and put it in the refrigerator for 90 minutes to solidify

3. Cut the mango in half and use a flower knife to divide the mango flesh into two parts. Use the corners to squeeze the mango juice and keep it intact. Prepare the mango pulp for final garnishing

4. Prepare a food processor, add another 200 ml of pure milk and mango pulp, add honey, stir evenly with a food processor and pour out, add 10 grams of gelatine slices Completely melt it with hot water, pour the melted gelatine liquid into the mango puree and stir evenly. Take out the solidified milk layer pudding from the refrigerator, pour the mango layer and put it in the refrigerator to solidify for about 90 minutes. Take it out and prepare it in advance. Garnish with the mango pulp, and the milk mango pudding is done.

Purple Sweet Potato and Tremella Soup

Purple sweet potato is rich in anthocyanins, and Tremella is rich in colloid. When simmered with rock sugar over low heat, it becomes a beautiful nourishing beauty dessert. It’s refreshing and thick, and my eyes love it!

Ingredients required: 2 purple sweet potatoes, 1 white fungus, 150 grams of rock sugar, appropriate amount of water

1. Soak the white fungus for 2 hours in advance, then wash and pick small pieces.

2. Put it into a health pot, add 1.5 liters of water, boil and simmer for 20 minutes.

3. Peel the purple sweet potato and cut into small pieces, put it into a health pot and continue to simmer for 10 minutes.

4. Finally add rock sugar and stir to dissolve.

Yellow peach sugar water

Yellow peach sugar water is a good choice for you. The attractive yellow peach flesh color and sweet sugar water will make you feel that the world has become cute in an instant! Eating it gives you a refreshing and refreshing feeling.

Ingredients required: 500 grams of yellow peaches, 100 grams of rock sugar, appropriate amount of purified water

1. Peel and wash the yellow peaches.

2. Cut it into small pieces, put it into the pot, and then pour in an appropriate amount of water, about a 1:3 ratio.

3. Bring to a boil over high heat, then turn to low heat and simmer for 20 minutes.

4. Finally add rock sugar and cook for 3 minutes until melted.