Speaking of dessert, it is an irresistible food for girls and children. Sweet shops have opened one after another in the bustling block, and every time they pass by, they are full of people. When my son was young, I used to like to take him to the dessert shop to buy two egg puddings, one for my son and one for me. After eating, I would leave a fragrance in my mouth. My favorite egg pudding is from the dessert shop in front of my house. It tastes sweet and smooth, melts in the mouth, and I want to make it myself if I eat too much. I remember that when I just came back from the oven, egg pudding was the baking dessert I wanted to try most. Apart from my love for food, another reason was that the pudding was simple and especially suitable for me as a novice. When the egg pudding is baked, it gives off a burst of fragrance from time to time. As soon as it is served on the table, I can't wait to eat it. The freshly baked pudding is very hot, so I can only take a sip with a few breaths. Hee hee, look how much I love the egg pudding!

The egg pudding I taught you to make today tastes like an egg tart. With 3 eggs, 1 cup of milk, you can easily make a delicious egg pudding, which tastes smoother than an egg tart. Mothers must learn to make this dessert, and children don't have to buy it when they want to eat it. Little friends who usually bake egg tarts will definitely make this egg pudding. Without the high-calorie pastry, the pudding tastes healthier and more nutritious. So how can egg pudding be baked with a tender and smooth taste? In fact, the recipe is very important. There are egg puddings made of whole eggs and egg puddings made of egg yolks. What I am sharing with you today is egg puddings made of egg yolks. In terms of color and taste, egg puddings made of egg yolks are obviously more attractive in color and taste than those made of whole eggs. What other details should we pay attention to when making egg pudding? Let's take a look at the practice together!

Egg pudding

Ingredients: 3 egg yolks, 300g milk, 0/5g fine sugar and 0/5g low-gluten flour.

Practice:

1, first prepare the required ingredients, first separate the egg white from the egg yolk, put the egg yolk into a mixing basin prepared in advance, and then add a little fine sugar. The amount of fine sugar can be increased or decreased according to the sweetness you like.

2. Stir well with a manual whisk, then add the milk, and stir with a manual whisk while pouring the milk.

3. Stir until the yolk and milk are fully blended.

4, then add a little sifted low-gluten flour, do not add too much, otherwise it will affect the taste, or you can not add low-gluten flour, sift the flour, and the egg milk is less prone to pimples when stirring.

5. Then use an egg beater to beat evenly until the egg and milk are in a delicate state.

6. Sieve the egg milk again, which will make the egg pudding taste more delicate.

7, take out the prepared aluminum foil baking bowl, this formula is exactly the amount of 4 egg puddings, and pour the sifted egg milk evenly into 4 baking bowls until 8 minutes are full.

8. Preheat the Toshiba mini oven to 200 degrees and bake it for about 20 minutes.

9, bake until the color is golden, and the surface can be baked.

10, the baked egg pudding is attractive in color and smells delicious. It's super tender and smooth to eat, and it's delicious.

Tips:

1, please adjust the baking temperature according to your oven temper.

2. Don't bake it for too long, or the pudding won't taste tender and smooth.