Stir-fried tomato and chicken breast in chili sauce | Recipe transcription by kattyanneru
kattyanneru Time required : 20minutes
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Milk carton almond tofu | Tenu Kitchen's recipe transcription
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Ingredients
- milk : 700cc
- Fresh cream : 200cc
- Chinese almond frost : 9 tbsp
- sugar : 6 tbsp
- Powdered gelatin : 15g
Time required
8minutes
Procedure
-
1)
Take out 300cc from the milk carton
00:35
This time we will use 700cc of milk, so take out 300cc from the 1 liter milk carton.
-
2)
Add almond frost and sugar to 500cc of milk
01:09
Take out 500cc of the 700cc of milk to be used, put it in a heat-resistant container, add almond frost and sugar, and mix well.
-
3)
Heat in the microwave
01:57
Heat in the microwave (600w) for 2 minutes and 30 seconds, remove from the microwave, mix well and dissolve well.
-
4)
Add powdered gelatin
02:11
While 3 is warm, add gelatin powder and mix quickly and thoroughly to dissolve completely.
-
5)
Combine all ingredients in a milk carton
02:43
Put 4 in a milk carton with 200cc of milk remaining while straining it with a tea strainer, and put fresh cream in it.
-
6)
Close the mouth of the pack and shake
03:06
Clip the opening and shake it well so that the whole is mixed while pressing firmly with your hands.
-
7)
Refrigerate and harden
03:24
Complete by cooling in the refrigerator and hardening.
Point
・ Since the finish is relatively hard, adjust the amount of gelatin powder to your liking.
・ Use almond frost to make it full-fledged, and add fresh cream for a rich finish.
-A simple recipe that anyone can easily use with a microwave oven.
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