The difference between pudding and jelly.

original title: The difference between pudding and jellyPudding and jelly are often people's favorite snacks, but the two foods look similar in appearance. But there is a certain difference, but people should pay attention to, often eat these two kinds of food additives snacks are harmful to health, so should reduce the amount of these two foods. But especially children can hardly resist these two kinds of food, pudding and jelly is what is the difference?the difference between pudding and jelly jellyjelly (also known as curry), the appearance of crystal clear, sweet and moist, a lot of taste, can produce a variety of fruit flavorjele. Mainly by water, sugar, thickeners, magic taro powder, sour taste agent, edible flavor flavor, pigment and other raw materials made. Thickeners in jelly are usually derived from algae extracts such as caramel, sodium alginate, or other dietary fibers. However, due to the different nature of the product, so the use of frozen raw materials are also different, but they all have one thing in common, that is, after adding soluble gel frozen raw materials are refrigerated so that jelly can be frozen molding.pudding Pudding belongs to the West Point of a kind of egg milk, and there are many kinds of puddings: egg pudding, mango pudding, chocolate pudding, . Strawberry pudding, fresh milk pudding, etc. Commonly used main materials are eggs and cream, where eggs act as a coagulant, unlike jelly, puddings can be cooled and molded without a refrigerator. So the pudding will taste good and smooth, but the pudding is not as elastic as the jelly. Puddings can also be used as coagulants with corn starch and sapyle starch. Pudding made with corn starch is cooled into a frozen state, after cutting can be a solid block, solidification effect is strong. When using sweet potato starch as a coagulant, the pudding will be soft, it just condenses the liquid ingredients together, but can not stand up. Some cake makers like to use corn starch with sapbread when they make pudding pies, making the pudding pies soft and fluid.the pudding and jelly are different because of the different baking ingredients and coagulants used. Jelly is transparent, while pudding is opaque. Of course, the difference between pudding and jelly in taste is also obvious!the practice of puddingmilk pudding materialeggs, milk, sugarpractice1, first the eggs stirred well, then the milk boiled hot, cool.2, then pour the milk into the egg while stirring quickly, to fully blend, and then add sugar flavoring.3, followed by take out and steam for about 5-10 minutes, as if steamed eggs.4, steamed immediately after eating OK, frozen to eat can also. If you feel too monotonous, you can add sour jam to eat, you can also cut small pieces with fruit, you can also with bread and so on.egg puddingmaterial1 egg, milk in moderation (can be used in future star children's milk, this is sweet), 4 scoops of sugarpractice 1, mix the milk and sugar, then put in the microwave to heat for 2 minutes. 2, beat the eggs and mix with the heated milk. 3, stir the milk and eggs and then put in the microwave oven to heat up, in the heat, to see if the pudding has formed, you can take out to see. 4, wait until the pudding is formed, warm or cool can eat, you can also put the refrigerator frozen.
. Responsible editor:
.