Gelatin leaves
Gelatin leaves are different from ordinary powdered gelatin. It is amber flaky gelatin, with a weight of 200-400 pieces/kg, making them more suitable for baking and DIY, No weighing is required, making it more convenient and efficient to use.
Mango pudding making method:
1. Soak the gelatin leaf in cold water first (soak for less than one minute)
2. After the gelatin leaf is softened, remove and drain. Heat the milk and sugar until they bubble. Add the gelatin leaf that have been softened, stir until they melt, and let the milk cool.
3. Put the light cream, peeled mango meat, and milk mixture into a blender and beat evenly.
4. Pour into a pudding cup and refrigerate for 2 hours, then you can enjoy it.