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Donkey-hide Gelatin Pudding

  • Difficulty

    easy

  • Serves

    6

  • Preparation time

    20min

  • Total time

    1h 55min

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Ingredients

  • Donkey-hide gelatin slice
    250g
  • Huadiao wine
    250g
  • Brown sugar
    160g
  • Longan pulp
    50g
  • Wolfberry fruit
    50g
  • Red date pulp
    200g
  • Cooked black sesame seeds
    200g
  • Cooked walnut kernel
    200g

Preparation

  • step 1

    Put 250g donkey-hide gelatin slices into the mixing bowl

  • step 2

    Put on the measuring cup, grind the ingredients at 20sec/REV10 into powder, and scrape the ground ingredients to the bottom of the mixing bowl with a scraper

  • step 3

    Add 250g Huadiao wine

  • step 4

    Put on the measuring cup and soak and melt the ingredients at 60min/REV1

  • step 5

    Cook the ingredients at 20min/100℃/REV1

  • step 6

    Add 200g red date pulp, 200g cooked walnut kernel, and 200g cooked black sesame seeds

  • step 7

    Add 50g longan pulp, 50g wolfberry fruit and 160g brown sugar

  • step 8

    Put on the measuring cup, and cook the ingredients at 15min/100℃/BREV1

  • step 9

    Naturally cool the mixing bowl slightly, pour the cooked donkey-hide gelatin paste into a square baking tray covered with oil paper and compact it tightly

  • step 10

    Cover the cooked donkey-hide gelatin paste with plastic wrap, and refrigerate it in a refrigerator for 24hr before slicing it

  • step 11

    Clean the mixing bowl, store the cooked donkey-hide gelatin pudding in a sealed container, and take one slice every day

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