草莓布丁

2024-05-17 21:00:36 1314

草莓布丁
外面狂风暴雪,围着围巾吃雪糕的大有人在,所以……请忽略今天的温度,跟着我一起来寻求刺激吧。真的逆天了,让冰冻的布丁清醒一下头脑,怎一个爽字了得?!追求完美脱模的我,将布丁冻硬了,冻硬了,硬了的东西更容易脱模,这是硅胶模具的特性呀!倒入酸奶的那一刻,我打了一个哆嗦,大度一下,让相机先吃吧,嘻嘻。轮到我品尝的时候,贴近布丁四周的酸奶也变硬了,真够刺激的。如果是大热天,那就完美咯,等到大夏天时,直接打果泥冻硬,然后中间配杂果沙拉,想想也好吃。此刻,一口冻布丁,美梦马上碎了……
模具:正的硅胶凹凸六连杯

Details of ingredients

  • 草莓布丁预拌粉100克
  • 纯牛奶300克
  • 清水300克

Technique

  • 难度简单
  • 工艺其他
  • 口味甜味
  • 时间十分钟

Steps to make 草莓布丁

  • 1.准备一包草莓布丁预拌粉以及300毫升的纯牛奶和300克清水。
  • 2.将纯牛奶和清水混合,小火煮至沸腾,熄火。
  • 3.倒入100克的草莓布丁预拌粉。
  • 4.轻轻搅拌至布丁粉完全融化。
  • 5.准备一个空心模具,这次使用的是空心六连杯硅胶模具。
  • 6.将布丁液平均倒入到模具中,刚好可以装完所有布丁液。冷却至室温时,封上保鲜膜,放入冰箱冷冻2~4小时,使其凝固变硬。
  • 7.从模具底部将冻硬了的布丁推出,脱模。
  • 8.将布丁转移到餐碟上,凹位朝上,然后发挥创意,在凹位搭配点什么吧。
  • 9.可以根据自己的爱好,加入酸奶。
  • 10.或者放上自己喜欢的水果,爱怎么吃就怎么吃咯。
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