Pudding has many flavors, such as matcha, caramel and various fruit flavors. Today, Bian Xiao shares with you the practice of caramel pudding. You don't need to use an oven, just use a steamer at home. First, two eggs, 45g of fine sugar, 500g of milk and 0/50g of common sugar/kloc. Take the yolk of the egg, add fine sugar, stir well, heat the milk, not too hot, just warm it. Pour the heated milk into the egg mixture, stir until the sugar melts, and then filter it again to remove the floating foam, which will make the taste smoother and more delicate.

Prepare a small pot, pour 25g of water, pour ordinary sugar into water, and heat it on low heat. When the sugar juice is boiled to amber, add 90 grams of hot water and stir well. Then pour a spoonful into the pudding bottle. After the sugar juice cools, pour the milk and egg liquid into the pudding bottle until it is eight minutes full. Then put it in a pot and steam it for more than 30 minutes, and it will be finished after solidification. A simple dessert is finished.

The second type: mango mousse.

This dessert sounds complicated, but it can actually be made in the refrigerator at home. First, prepare a big mango, 85g milk, 40g sugar, 300g whipped cream, 150g Oreo biscuit, 60g butter, 4 pieces of gelatin and 60g hot water. Dice the mango pulp for later use, take out the sandwich and crush the biscuit. The finer the biscuits, the better. Soak the gelatin tablets in cold water until they are soft. Melt butter in water, add cookies, stir well, then put them in a mold for compaction and refrigeration. Divide mango into two parts, mix 350g pulp with 15g milk, and mash with a machine.

Heat 70 grams of milk and sugar with low fire, turn off the heat after the sugar is dissolved, add gelatin and stir well. Put more than half of the puree into the milk and mix well. Put the soft whipped cream into the milk paste and stir well. Put half into the mold, add the remaining fruit particles, then pour the remaining milk paste, shake well and put it in the refrigerator for 2 hours. After softening the remaining piece of gelatin, add hot water to melt it, pour it into the remaining fruit paste, stir it evenly, pour it into the mold, and finally put it in the refrigerator for more than 6 hours, and then take it out.

The third type: less collateral.

We often see this kind of food in cartoons. First, prepare two eggs, a bowl and a half of flour, a bottle of milk and a spoonful of sugar, 1g baking powder and a proper amount of bean paste (other fillings are also acceptable). First sift the flour, then add the eggs, baking powder and sugar, stir well, then pour in the milk and stir into batter. Prepare a non-stick pan, heat the pan and turn the heat down. Put the batter into the pan without oil, fry it for 2 to 3 minutes, turn it over for 30 seconds, and then take it out of the pan. After frying the prepared batter, take out two pieces, spread the bean paste on one side and press the other piece on it to eat.