Ingredients 1: honey, yogurt, brandy.
The soul material of pudding-fish glue (basically available in both north and south markets).
Mix fish glue with clear water.
Basically, the best ratio of fish glue and water is 100g fish glue: 2500g water (including the water soaked in fish glue at the beginning and the materials to be stirred).
After boiling, put it in a pot and heat it in water. Because the fish glue smells a little fishy, put wine at this time.
Keep stirring during melting ... until it is completely dissolved, and filter out impurities and floating foam.
Because yogurt pudding can be heated, the task of seasoning pudding depends on fish glue ~
Add honey to the fish glue while it is hot, and stir it to see how sweet you like it.
Then let it cool, be careful not to be too cold, or it will knot. It is best to control the temperature at a slight temperature, and pour the yogurt into a large container ~
Yogurt mixed with fish glue
The temperature difference between yogurt and fish glue should not be too big. Yogurt will become thinner if it is overheated. If it is too cold, the fish glue will be mixed unevenly. Find a container and put it in,
It's best to use the one with pl pattern on the bottom, which will make you feel better. Seal it with plastic wrap and put it in the refrigerator for about 2 ~ 3 hours. Buckle out the pudding after refrigeration. Then you will see the trembling hooligans, white and tender. For the sake of color and taste, I suggest you also call it the last decoration and pour honey ~
The red one is strawberry jam ~ isn't it attractive?
It will be more perfect to have afternoon tea with close friends with such pudding!
Then release a small pudding decoration method, the color is very charming, and it is no problem to take it out for a banquet.
★. Chocolate milk egg caramel pudding
Materials:
400ml chocolate milk, 3 tablespoons sugar (I think more should be added), 3 eggs, and cola syrup (3 tablespoons sugar, water 1 tablespoon). Cook in a small pot, put sugar and water in the pot, stir quickly, and heat with strong fire)
Exercise:
① Heat chocolate milk and add sugar. When the sugar melts, turn off the fire immediately (be careful not to let the milk boil).
② Stir the eggs thoroughly.
③ Put ① into ②.
④ Filter with a strainer ③.
Pour the cola syrup into 4 cups and divide the fourth step into 4 parts.
Put in a steamer and steam until the lower water boils, then put in.
Steam on high fire for 2-3 minutes, and steam on low fire 13- 15 minutes.
After cooling, put it in the refrigerator for 2 hours.
★. Norwegian fruit pudding
Ingredients: preserved black plum150g, white sugar100g, 50g corn flour, 20g lemon juice, a little salt and cinnamon powder.
Exercise:
1. The preserved plum was soaked in 300g cold water overnight, and boiled in a pot for 20 minutes the next day, and the stone was removed to leave the juice as preserved plum.
2. Add 300 grams of cold water to another pot, add sugar salt and cinnamon powder to boil, then mix a little cold water and corn flour into a slurry, slowly pour it into the boiled water, and keep stirring evenly.
3. Mix the corn paste with preserved fruit juice, preserved fruit meat and lemon juice, put it in a bowl, spread it out and send it to the refrigerator.
When eating, you don't need to pour out the things in the bowl, just hold them.
Features: sweet and delicious
Remarks: When there is no preserved plum, other preserved fruits can be used instead.
★. strawberry pudding
Raw materials: fresh strawberry 100g, strawberry jam 100g, evaporated milk 1l, sugar water, gelatin 60g, strawberry juice 30g.
working methods
1. Melt gelatin in warm water and add strawberry juice.
2. Add pectin to strawberries and cover them.
3. Beat the cream evenly, add the remaining pectin into the cream, put it in the selected container, put it in the refrigerator for freezing and shaping, and then pour it into the plate to become cream jelly.
4. Gently cover the custard with strawberry jelly.
5. Pour some jam according to your own preference.
★. caramel pudding
Material of caramel pudding:
Caramel: sugar100g, water 25g.
Pudding: two eggs, 25g sugar, 250g milk and a little vanilla powder.
The practice of caramel pudding:
1. Pour the sugar and water for making caramel into the pot;
2. Put the pot on the fire and heat it, constantly stirring until it is brown;
3. Pour caramel into the bottom of the pudding mould;
4. Add sugar to the eggs;
5, evenly mixing;
6. Heat the milk, add vanilla extract and cook until it is slightly boiling;
7. Slowly pour the milk into the egg mixture and stir well;
8. Sift the egg mixture into the pudding cup. If there are residual bubbles, you can crush them with a toothpick. It doesn't matter if there is a little bubble, so the treated pudding is already very smooth; (Screening is not written in the drawing. )
9, baking tray water injection;
10, oven preheating 180 degrees, lower level, 25 minutes.
★. Black sesame pudding
Materials:
Milk 1 measuring cup, 70g of fine sugar, 3/4 measuring cup of whipped cream, 4 egg yolks, 2 tablespoons of black sesame paste and a little black sesame.
Exercise:
1, pour milk into the pot, fine sugar, and stir over medium heat until the sugar melts. Turn off the heat, pour in the whipped cream and mix well.
2. Beat the egg yolk and black sesame paste evenly with an egg beater.
3. Add 1 to 2 in several times. Stir well and filter with a sieve. Put it in the container. Cover the container with plastic wrap or tin foil, and stick a small hole with a toothpick to breathe.
4. Make water in a steamer. After the water is boiled, put it in 3. After steaming on high fire for 1 min, turn to low fire for 6-8 minutes.
5. Let it cool after steaming, and sprinkle some black sesame seeds for decoration. It's delicious when it's hot. You can also add some chopped walnuts if you like.
Tips:
It can also be made in a microwave oven or oven. If you have vanilla extract, you can add 2-3 drops before steaming to enhance the fragrance and remove the smell of eggs.
Those who like the taste of caramel juice can cook the juice in the following way (I don't use it)
Caramel juice
80G fine sugar, 3 tablespoons water, 1 tablespoon hot water.
Practice: add sugar and water together in a small pot, stir all the time on medium heat, and then heat the water until it appears sugar color. Stir well to make caramel juice.
★. Mulberry sago pudding
Raw materials:
Mulberry sauce, milk, fish meal, sago
Exercise:
1, 2 tbsps of mulberry sauce, add 1 tbsps of water, stir with warm water and melt evenly;
2. 50ml of milk, warm, pour in the mixed mulberry sauce and stir evenly with an eggbeater;
3. Add 1 tablespoon of Geely powder to the processed jam milk, and slowly stir evenly with insulating water;
4. Then pour the chrysanthemum mold with a spoon until it is 80% full;
5. Add the cooked and dried sago and stir carefully with toothpicks or chopsticks;
6. Put the chrysanthemum mold into the freezer of the refrigerator for about 1 hour (depending on the situation of your refrigerator), turn it upside down after freezing, and carefully demould it with a toothpick.
Tip:
1, when demoulding, draw a circle on the edge of the mold with a toothpick, and then gently reverse the mold;
When boiling milk, you'd better dip it in a vanilla stick. If there is no vanilla stick, use vanilla instead, just like me. If you don't put vanilla extract, it may smell like eggs, not so fragrant, and the taste will be greatly reduced;
3. Before pouring into the mold, sift the egg milk to make the pudding taste smoother;
4. I haven't completely filled this amount in the pudding mold, and the amount of pudding can be doubled according to the size of my own pudding mold;
If there is no oven, use a steamer. I think so. The practice of rice pudding
[Cream rice pudding, delicious and visible]
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.
Ingredients: 1/3 cups of sugar, 1/3 cups of corn starch, 2 cups of water, 3 large eggs, 1/3 cups of lemon juice, 1 tablespoon of butter, 3-4 large oranges, half-cut, mint leaves.
Exercise:
In a cup, add sugar, corn starch and water. Heat it in a high-grade microwave oven for two minutes and stir well. Heat for another two minutes and stir well. Repeat for 30-60 seconds until they become sticky and transparent. At the same time, when mixing eggs, the yolk must be removed, a small amount of mixture should be added to the eggs and heated. Pour the heated eggs back into the rest of the mixture, heat for another two minutes and stir well. Add lemon juice and butter and stir. Cool them. Empty the oranges with a spoon and add the quenched mixture. Decorate the plate with mint leaves.
Where is the cloud? Take cream pudding for example.
Ingredients for making Yunnana cream pudding: a few drops of Yunnana sesame oil, gelatin powder16g, 2 liters of cream, 7 tablespoons of fresh milk, 0/80g of sugar/kloc-0, 4 tablespoons of almond liqueur. The production steps of Yunnana cream pudding: 1) Boil gelatine powder evenly with 4 times of water; 2) Heat the cream, fresh milk and sugar with slow fire for two minutes, then leave the fire and add sesame oil and mix well; (3) Add Geely powder solution and cook with slow fire until it is completely dissolved. Turn off the fire and let it cool, then add sweet wine; (4) Pour the mixed solution into the gel cup and put it in the refrigerator for curing.
Simple and delicious pudding jelly
material
(1) 250g fresh milk
(2) 250g fresh milk, 4 eggs and 4 teaspoons of vanilla powder1/.
(3) Pearl powder 1.5 tbsp, fine sugar100g.
(4) brandy 1/2 teaspoons
(5) brown sugar 2 spoon, pearl powder 1/2 teaspoons, water 190g.
The way of doing things
1. Heat the material (1) to 50 ~ 60℃, pour in the evenly mixed material (2) (Figure 1), stir evenly and filter (Figure 2).
2. Boil the finished product of method 1 with low fire, add the evenly mixed materials (3) to boil and dissolve, turn off the fire, pour in brandy, mix well, and enter the mold for solidification.
3. Boil the water in the material (5), add the evenly stirred brown sugar and pearl powder to boil, pour it on the pudding liquid (Figure 3), and enjoy it in cold storage after solidification.
Cherry pudding pie
In the previous program, the training station once introduced you to various puddings, such as bread pudding and rice pudding, which have delicate juice. At the same time, we also introduced you to many kinds of pies. Its attraction lies in the crisp and sweet dough. Do you know that?/You know what? Pudding and pie are excellent partners for western-style cakes. If you want to have both, you might as well learn the cherry pudding pie we recommend to you today.
Ingredients: flour, eggs, butter, sugar, coconut powder, cherry wine, cherry.
Method:
1. Make pie crust. Adding low-gluten flour (refers to flour with less elasticity) can increase the feeling of looseness. ) Mix with butter, add egg liquid and stir, scrape off the edge, fill the air hole in the middle of the cake with a fork (to prevent the dough from expanding due to air tightness), put it in the oven and bake at 200 degrees 15 minutes.
2. make pudding. Put eggs, sugar and milk into a basin, stir with an egg beater, add coconut powder and stir well.
3. In the process of forming. Pour the pudding paste on the pie crust, add cherries and bake in the oven at 200 degrees for 30-35 minutes.
250g fresh milk, sugar 125g, egg 135g.
[practice]
1. Divide the milk into two parts, one part is mixed with white sugar, and slowly heat it with low fire to let the white sugar melt.
2. The pudding mold can be replaced by a porcelain teacup with a big top and a small bottom, washed and dried, and coated with a thin layer of oil for later use.
3. Add 15g water and 50g sugar to the pot. Simmer until golden brown, pour into the pudding mold while it is hot, and pad the bottom of the pudding mold (about 2cm thick).
4. Beat the eggs evenly in a bowl, first add cold milk and stir, then pour in hot milk melted with sugar and stir evenly, and then filter with a fine sieve (or clean gauze) to form egg milk.
5. Pour the eggs and milk slurry into the pudding mold (until it is eight points full), put it in a cage and simmer for about 20 minutes. The egg liquid can be taken out when it is boiled to the center. After cooling, cover it on a small glass (or saucer) and serve.
[nutrition]
It contains protein 24.4g, fat 26.3g, carbohydrate 128.2g, calcium 356mg, iron 4.3mg, vitamin A 1326 IU, vitamin B 10.3mg, vitamin B20.7mg, vitamin C 0.3mg, and can generate heat 8/kloc.
Egg pudding
About 20 egg puddings.
Caramel:
Sugar 50g water 1 teaspoon.
Pudding: eggs, 2 white sugar, 50g milk, 250g whipped cream, 50g rum and a little V ~ @ u.
Remarks:
Salt-free cream
Exercise:
1. caramel part: after mixing sugar and water evenly, put it in a thick-bottomed pot and heat it until it is brown, then turn off the fire, because there will be residual heat, and it will become dark and bitter if cooked for too long. Spread the salt-free cream on the model, and then pour the caramel evenly into the small pudding model for solidification.
2. Pudding part: Beat the eggs and sugar together, heat the milk to 80 ~ 85℃, pour in the egg juice and stir well. Add whipped cream and rum in turn, stir well, and pour into the model until it is about eight minutes full. { A2sg & amp
3. Preheat the oven to160 ~170 C, bake it in warm water until it is completely cooked and solidified, then cool it and put it in the cold storage. After it is completely cold, soak it in warm water for a short time, scrape it off with a knife, fasten the plate and gently shake the pudding from side to side. Slowly bake for a while at the furnace temperature of 160~ 170℃ to bake a delicious and smooth pudding.
~ milk pudding ~
& lt material > about 8 cups.
Milk-500ml
Refined sugar-138g
Whole egg -3.
Egg yolk -3.
Vanilla oil.-a little.
Preparatory work:
* Apply a thin layer of cream to the model.
* Preheat the oven to about 150 degrees.
& lt practice >
1. Mix the whole egg and yolk together.
2. Heat the milk to human body temperature in another container, add refined white sugar, and stir and mix until the white sugar is dissolved.
3. Add material 2 to material 1.
4. Add vanilla oil to the three ingredients, filter, remove bubbles on the surface, and cover with a paper towel to make the bubbles disappear.
Filter the material with a sieve to make it even and smooth.
When bubbles remain on the surface, uneven holes will appear on the surface after firing, so the bubbles must be completely removed.
5. Pour the materials into the container easily with a spoon. Remember to lean slowly to avoid bubbles on the surface.
6. Put warm water about 2/3 of the height of the pudding cup in the baking tray, arrange the pudding evenly in the tray, and bake at 150 degrees.
In addition to pudding cups, coffee cups can also be used instead. When barbecuing, insert the toothpick into the non-stick material, and it is finished.
Chocolate pudding (my favorite! ! ! ! ! ! ! )
The material is the same as above, added.
Sweet chocolate125g
Brandy 10CC
Vanilla beans 1/2 strips
Exercise:
1. Mix the whole egg and yolk together.
2. Heat the milk to human body temperature in another container, add sugar, stir and dissolve, and add vanilla beans to extract fragrance.
3. Slowly add two ingredients into 1 ingredient, and then add chocolate to mix. If vanilla extract is used, add it at this time.
4.3 After the material is sieved, remove the surface bubbles with cotton paper.
5. Pour the four ingredients into the pudding cup and steam in the oven at 150 degrees for about 40-50 minutes.