Coconut jelly stall business recipe
Coconut custard jelly: 200ml of coconut milk + 100ml of cream + 10g of gelatin + 50m of milk + 60g of white rice + 30g of shredded coconut
Dragon potato custard: 79g coconut milk jelly powder + 5g purple sweet potato powder + 2 spoons of water chestnut beads
Coconut custard: 250g milk + 1 5g sugar + 159 cocoa powder + gelatin water melon custard: Muhuang 1 + 5g of gelatin tablets + 100ml of milk + 15g of sugar, cranberry cherry custard: 40g of cherry juice + 1409 yueji juice + 10g of gelatine + 100g of milk + 209 bins
Huangfanna custard: yellow + cornstarch 60g + milk 300ml + sugar 30g Strawberry custard: 10 strawberries + 300g fresh milk + 40g sugar + gelatin
Dragon fruit yogurt jelly: 200g yogurt + 10g gelatine + 1 dragon fruit + 15g sugar + appropriate amount of coconut paste
Taking rose milk jelly: 100ml4 milk, dried rose flowers + white g + gelatine slices Dabai milk-free jelly: pure milk 300g + 10 Dabai milk-free milk + 180g diffuse cream + 2 gelatin slices
< p>Osmanthus milk jelly: pure milk 250ml + white sugar 10g + dried osmanthus 1 and + corn starch 209 + honey 509 + a little five-meter oilTaro cauliflower milk j: Laili cauliflower 500ml + white jelly 25g + a little rock sugar Oolong vegetable jelly: 500ml of oolong tea + 12g of white jelly + 50ml of milk; osmanthus and southern heart jelly: pumpkin puree + 300ml of milk + corn starch + 10g of condensed milk
Universal formula:
900ml of coconut water, 400ml of milk , 200ml of whipping cream, 60ml of light cream, 50ml of white sugar, 20g of gelatine tablets
* Coconut water can be bought ready-made, or you can use fresh coconut water directly. Be sure to use freshly opened coconuts on the same day, otherwise The coconut jelly will be sour
*White sugar can be replaced with condensed milk, honey, etc., and the amount can be increased or decreased according to taste
Production steps:
1. Geely Soak the diced gelatin slices in cold water
2. Pour coconut water, milk, coconut milk, whipped cream and sugar into a pot and turn on the heat. After heating slightly, add the softened gelatine slices
3. Stir continuously until the sugar and gelatine are completely melted
4. Pour the cooked coconut jelly back into the coconut/pour it into a bowl and refrigerate for more than 3 hours
p>5. Prepare fruits, taro balls, biscuits, coconut crisps, etc., and put them on top of the coconut jelly
6. Finally, pour a little coconut milk on it