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看了很多菜譜做牛奶凍都加了淡奶油，像我這種不經(jīng)常做烘焙的人來(lái)說(shuō)就有點(diǎn)麻煩了，于是試著做了純牛奶版本，也非常好吃呢，而且更健康呀！有小伙伴問(wèn)可不可以使用吉利丁粉，當(dāng)然可以啦，可以用少許牛奶先化開粉，再加入牛奶中以避免結(jié)塊。我查資料說(shuō)吉利丁粉的凝固性要強(qiáng)于吉利丁片，大概10克粉約等于13克片，供大家參考。

用料

牛奶

250克

細(xì)砂糖

15克

吉利丁片（或吉利丁粉）

7.5克（一片半）（或7克吉利丁粉）

新手零失敗的超簡(jiǎn)單牛奶布丁-無(wú)淡奶油版奶凍的做法

吉利丁片放入涼水中浸泡備用，注意一定要用涼水。大概十幾分鐘就會(huì)泡軟。
家里的普通袋裝牛奶一包，剪開放入小奶鍋，加糖，開小火邊加熱邊用手動(dòng)打蛋器攪拌至白糖融化。待牛奶微微沸騰后關(guān)火。
牛奶晾至溫?zé)岵粻C手。將泡好的吉利丁片放入牛奶中，輕輕攪拌至融化。注意不要用力攪拌以免產(chǎn)生過(guò)多氣泡。（對(duì)腥味敏感的朋友可以加幾滴檸檬汁）
這里注意啦！我有讓牛奶布丁變得超可愛的小竅門啦！拿出秘密武器—裝蛋黃酥的小圓盒！將小圓蓋放在小盆里使其固定不倒，把牛奶混合液輕輕倒進(jìn)去吧！做完大概是三個(gè)的量！
當(dāng)然如果你放在任何你喜歡的容器里都是可以噠！只是這個(gè)圓圓滾滾白白胖胖實(shí)在可愛！

端著小盆放進(jìn)冰箱冷藏，大概1.5小時(shí)就會(huì)成型。時(shí)間久點(diǎn)效果會(huì)更好哦！
取出布丁，倒扣在盤中脫模，按照自己的想法裝飾一下吧！我放的玫瑰花醬，香香甜甜的，放水果丁也很棒，清涼爽口哦！
脫模小妙招：1手輕輕按著布丁向內(nèi)側(cè)稍微用力，布丁和模具時(shí)間會(huì)出現(xiàn)小縫隙，沿著縫隙倒一點(diǎn)點(diǎn)的牛奶或者蜂蜜，過(guò)一會(huì)液體滲入就能輕易倒扣脫模啦！2可以用吹風(fēng)機(jī)在模具四周吹幾圈熱風(fēng)。3用熱毛機(jī)裹住模具四周和底部。
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另外如果用蛋黃酥模具，可以剪掉多余的、沒裝滿布丁液的一圈塑料殼，脫模會(huì)更容易！