Exercise:

1 caramel: First, put 50g of sugar in the pot, without water, only sugar. Stir with chopsticks, cook until brown on low heat, turn off the fire when the edge bubbles (note), and add about 60 grams of hot water to stir. This is caramel. Put the caramel in the cup.

2, pudding practice: two egg yolks, 240ml milk, 40g sugar mix evenly and cook for a while until the sugar melts, do not boil. 10g gelatine powder, 20ml water, stir evenly in a small bowl, put the small bowl in hot water, heat and dissolve it in water, then add it into the egg liquid and stir evenly. Add a little rum or lemon juice to remove fishy smell, and add a little honey water. Then filter the egg liquid with gauze to remove bubbles in the egg liquid (medical gauze can be bought in pharmacies). Pour the filtered egg liquid into a cup filled with caramel, and then put the finished product in the refrigerator for more than 2 hours.

When the pudding is buckled out, first press the edge of the pudding to separate it from the cup wall and let the air in a little, so that it is easier to take out. Especially if you cook it for the first time, you don't need to do the caramel part, which is more troublesome and not easy to succeed, and the caramel is just a decoration when you eat it.

Salad pudding practice

Ingredients: six pudding models, one tablespoon of salad oil, six eggs, four cups of milk1/,and one cup of hot water. (a)120g of white sugar and 1/4 cups of hot water; Half a cup of sugar and two cups of hot water.

Production process:

① Put seasoning (a) into a bowl and mix well, and cook for 5 minutes on high fire to make it into a thick sugar solution for later use.

② Grease the inside of the pudding model and add half a tablespoon of sugar solution one by one.

(3) Mix the seasoning (b) well, beat in the eggs and milk, mix well, filter, and pour into the model until it is eight minutes full.

④ Pour hot water into a large container, add pudding, cover with medium heat and steam for 18 minutes.

⑤ Take it out, cool it in cold water, and pour it on the plate.

The practice of rice pudding

raw material

1 1/2 cups of rice 1 teaspoon. vanilla

1 1/2 cups of milk 1/3 cups of raisins

1/4 cups of sugar 1 spoon. butter

step

1 Mix the six raw materials together, put them in the upper drawer of the steamer, cook them with warm fire, and stir them at any time.

Add 2 lightly beaten eggs.

When the mixture thickens, pour it into the pudding bowl. Put it in the refrigerator and let it cool completely.

Fruit pudding practice

Ingredients: 200 grams of milk, 200 grams of cotton candy (soft white sugar), apples, pineapples and strawberries.

Exercise:

1, apples, pineapples and strawberries are peeled, pitted and cut into cubes.

2. Sit in a pot with medium heat, pour in milk, add cotton candy and stir quickly until the cotton candy melts and the milk thickens.

3. Pour in diced fruit and stir gently. Pour into a container, cool and refrigerate overnight.

Thai fragrant rice pudding

The tools needed are a pot with a thick bottom, a wooden spoon, five small China bowls and plastic wrap.

Ingredients: 50 grams of Thai fragrant rice, 500 grams of fresh milk, 0/00 gram of sugar/kloc, one egg yolk and 25 grams of butter.

The specific method is as follows: soak fragrant rice in cold water 1 hour, drain, put it in a pot, add milk, turn to low heat after medium heat, and stir with a wooden spoon to prevent the bottom from being burnt. After boiling into a thick paste, add the broken egg yolk and sugar, cook slightly, then leave the fire, add the butter and stir well. After cooling slightly, pour the milk rice paste evenly into a bowl covered with plastic wrap, and finally put it in the refrigerator for 4 hours. In this way, Thai fragrant rice pudding with rich milk flavor and delicious nutrition was made.