“木瓜撞奶”这款甜品与传统广式甜品“姜撞奶”有异曲同工之妙。这款布丁甜品无需吉利丁、鱼胶粉、琼脂等凝固剂,是利用木瓜中的木瓜蛋白酶和牛奶中的蛋白质发生化学作用凝固而成。木瓜中含有一定的天然果糖,可以减少甜品额 “Papaya hit milk ” This dessert and the traditional Cantonese-style dessert “ginger milk ” have the same purpose. This pudding dessert without gellardine, fish powder, agar and other coagulant, is the use of papaya in papaya and milk proteins in the chemical role of coagulation made. Papaya contains some natural fructose, can reduce the amount of sweet