Eating desserts out is not only expensive, but also worries about the health of the ingredients. If you want to enjoy delicious desserts at home, it is better to cook them yourself at home. So what are the cooking techniques? The following is the editor's opinion I hope the dessert cooking techniques you compiled will be helpful to you.

Dessert cooking techniques: Ingredients for milk stewed eggs

Eggs, milk, sugar

Methods

1. Prepare everything. Beat the eggs after they are warmed up. Eggs that are too cold may cause uneven color. Add the sugar and mix thoroughly (no graininess when pinched with your fingers).

2. Beat the eggs and stir evenly.

3. Add sugar and stir evenly (no graininess when pinched with fingers, uniform color).

4. Prepare the milk, mix it with the eggs evenly, and sift it to make the surface of the steamed stewed eggs smooth and flat.

5. Wait for the fusion of milk and eggs.

6. Filter through the filter.

7. Put it in a bowl, cover it with plastic wrap (thicker) or a lid, and steam over medium heat for 15 minutes (depending on the size of the container). It is better to eat it after refrigeration.

8. I sprinkled matcha powder on the surface for decoration. You can also put fruits on it.

Cooking skills

1. The eggs must be beaten evenly and the sugar must be beaten.

2. Sieve after mixing, otherwise there may be unevenness.

3. If you use plastic wrap when steaming, please use a thicker one. Thinner ones may break or melt.

Dessert cooking techniques: Fresh milk stewed egg ingredients

2 eggs, 250ml pure milk, 2 tablespoons sugar, 1 mango, honey, 10 almonds

1. Prepare free-range eggs, pure milk, sugar, mango, honey and almonds.

2. Beat the eggs into egg liquid and prepare the milk.

3. Add 2 tablespoons of sugar into the egg liquid, beat well and wait for 3 minutes to allow the sugar to fully dissolve.

4. Strain the beaten egg liquid once through a sieve.

5. Pour the milk into the egg liquid, stir in one direction until uniform, wait for 3 minutes to allow the two liquids to merge.

6. Then filter the milk and egg liquid once through a sieve, and slowly pour the filtered milk and egg liquid into the bowl.

7. Cover the surface of the bowl with plastic wrap and poke a few small holes on the surface with a toothpick.

8. Prepare diced mango and almonds.

9. Pour cold water into the pot, put the bowl into the steamer and cover it with the lid.

10. Steam over medium-high heat for 15 minutes, then tear off the plastic wrap.

11. Arrange the diced mango and almonds.

Cooking Tips

1. It is best not to use frozen eggs and milk to make stewed eggs. Use frozen milk and eggs to make stewed eggs. Sometimes the color will be uneven. The effect affects the vision but does not affect the taste.

2. It is best to use thickened plastic wrap. Some brands are too thin and can easily break when steamed.

3. The materials of the custard containers are different, and the time required is also different, so you need to control it yourself.

4. The amount of sugar can be adjusted according to your usual preferences.

Dessert cooking techniques: Ingredients for stewed eggs with fruit and fresh milk

2 eggs, 227ml of milk, fruit

Method

1. Have materials ready.

2. Beat the eggs into egg liquid.

3. Pour the milk into the egg liquid, stir in one direction until uniform, wait for 3 minutes to allow the two liquids to merge.

4. Then filter the milk and egg liquid once through a sieve, and slowly pour the filtered milk and egg liquid into the bowl.

5. Cover the surface of the bowl with plastic wrap and poke a few small holes on the surface with a toothpick.

6. Pour cold water into the pot, put the bowl into the steamer, cover it, bring to a boil over high heat, and steam over medium heat for 15 minutes.

7. Open the lid of the pot, tear off the plastic wrap, and wow, the delicate and smooth milk stewed eggs are ready to be steamed.

Cooking Tips

1. The custard liquid must be filtered with a filter to remove the foam and ensure that the surface of the custard liquid is smooth and flat, so that the steamed egg custard will not look ugly. honeycomb.

2. Pour the egg milk liquid into a bowl, seal it with a layer of plastic wrap, and use a toothpick to poke a few small holes on the surface. The purpose of adding plastic wrap is to lock in the moisture, and to poke a few small holes to allow steam to circulate. In this way, the steamed egg custard is delicate, bubble-free, and extremely tender.

3. It is best not to use frozen eggs and milk to make stewed eggs. Use frozen milk and eggs to make stewed eggs. Sometimes the color will be uneven, which will affect the vision, but it will not affect the vision. Taste.

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