Ingredients: soup bowl 1 piece, pudding 1 piece, 4 cantaloupe balls, 3 tablespoons of exotic jam, and a little strawberry sauce.
1 spread sauce
Add exotic jam to the soup bowl.
2 underline
Underline with strawberry sauce.
3 tick marks
Draw a circle on strawberry sauce with a toothpick, and put cantaloupe balls and strawberries on the pudding.
Strange jam
Ingredients: 6 kiwi fruits, 80g apricot and peach sauce.
Tips: Strawberry jam is the same. 300g of strawberries and 80g of apricot jam.
Cai Xia man Tian pudding
Ingredients: 1 large plate, pudding 1 piece, chocolate sauce, strawberry jam, orange juice, strawberry 1 piece, apple 1 piece, and a few berries (berries are not required).
1 drip sauce
The chocolate sauce drops on the plate at 8 o'clock diagonally.
2 add sauce
Drop strawberry and orange juice sauce on the side of chocolate sauce.
3 turntable
Turn the plate three times to let the sauce fly freely.
4 placement
Put the pudding on the plate.
5 decoration
Slice strawberries and apples (don't cut each slice), press them into a fan shape, and decorate the pudding with berries.
Chocolate sauce
Materials: 64% chocolate180g (crushed), honey10g, and milk 240g.
Orange sauce
Ingredients: orange juice 500㏄, sugar 60g, corn flour 30g.
Coffee pudding stuffing
A water 1 cup, 7 tablespoons milk powder, 4 tablespoons corn flour, and 5 eggs 1.5.
B water 1.5 cup, sugar 3/4 cup.
C vanilla extract 1 drop, 2 tablespoons cream, 2 tablespoons coffee powder.
Dissolve the water, milk powder and corn flour in 1.A first, then add the eggs and mix well.
2. Bring the material B to a boil, then add the material 1 and cook it with low heat until it is solidified, then turn off the heat.
3. Add material C to 2 and mix well.
Steamed pudding
Name and quantity of materials:
Eggs ... five.
Sugar ... 3/4 cups
Milk ... 3 cups
Vanilla slices ... 1 slice
Practice:
Stir the eggs with sugar gently with a straight whisk. Don't beat them as hard as you beat a cake, otherwise bubbles will be formed, and the pudding will have small holes when it is steamed.
Add milk and crushed vanilla slices, mix well, and gently scoop them into 12 models.
After a steamer or wok is filled with water and boiled, the puddings are discharged one by one and steamed for 40 minutes with extremely low fire.
After steaming, pour it upside down in a dish, pour a little caramel honey on it, and eat it while it is hot. It is tender and delicious.
Precautions:
1. The degree to which the water will boil but not boil is the most suitable for steaming pudding, and the pudding will be full of holes and not detailed when it is heated. If the water is still boiling after a small fire, fold the lid of the steamer a little.
2. Some people put caramel honey in the model first, and then steam it with pudding juice. But in this way, caramel honey will be scattered and not coagulated.
Mango Pudding
Material: mango gel powder x 1,
Mango x 1
Water 225ml
Thin milk x 1
Production: 1. Mango-flavored gel is divided into powder and mixed with water.
2. Mix the light milk with (1).
3. Mango into a cube and put it in (2)
4. Put (3) in the refrigerator
Crème caramel
Materials:
8-inch mold 1 piece.
1 can of 960cc fresh milk.
Six whole eggs.
100g of fine sugar. Boiled pudding
100g of fine sugar. Boiled caramel
Practice:
1. First pour 100g of fine sugar into the pot and add about 50g of water. Cook caramel over medium heat.
2. When the sugar is cooked to golden brown, leave the fire. Add 1 little water and mix well.
3. Pour into the mold and let it dry.
4. When the milk is boiled to 80c, turn off the heat and add sugar and mix well. After adding the broken egg yolk and mixing well, plug it.
5. Put the caramel into the mold and put it into the oven.
Baking method:
1. Baked pudding must be baked under water ~ * (there must be water around the mold)
2. Use 150c/ 150c ... about 50 points.
3. When it's time to see if it's condensed and dehydrated, it's ok! !
Coffee pudding
Appliance:
Oven, pudding mold 5, cooking stove, small pot.
Pudding egg liquid material:
2 eggs [large]
White sugar 60 g
Milk 250 ml
Cinnamon powder 1/3 teaspoons
Cream 50 ml
2.5 teaspoons of instant coffee
Coffee liqueur 1 teaspoon
Sauce:
Cream 100 ml
Coffee liqueur 1 tablespoon
A little cinnamon powder
A little unsalted cream
Practice:
[1] Coat all the inner surfaces of the model with a thin layer of cream.
[2] Making pudding and egg liquid. Put the eggs in a bowl and beat them with an egg beater until they foam, then add the white sugar and mix well.
(3) Heat the milk and cinnamon powder in a pot. Remove from the fire immediately before boiling, and then add coffee to mix and dissolve it.
(4) Add [2] into [3] while stirring, then add whipped cream and coffee liqueur and mix well, and then sieve with a tea strainer.
(5) Pour the pudding egg liquid of [4] into the quasi-good model in equal amount and discharge it on the baking tray. Inject hot water into the baking pan to a depth of 2 cm, and then send it into the oven preheated at 150 degrees, and bake for 30 minutes.
6. After being cooled, put it in a refrigerator. When eating, warm the model with hot water, insert a knife or bamboo stick between the model and the pudding, rotate it back and forth to demould, and then take out the pudding and put it on a plate.
7] Cream and coffee liqueur can be beaten into thick bubbles, poured on the pudding, and decorated with a little cinnamon to give off fragrance.
Precautions:
○ If you use strong coffee, you should reduce the amount.
Milk rice pudding
600cc of fresh milk, fragrant rice12 bowls, 50g of sugar and a little raisins.
Practice:
1. Boil fragrant rice and sugar in milk, then turn to low heat and slowly boil until it is thick and porridge-like. (If it is too dry, increase the milk to adjust the consistency.)
2. Add raisins before eating, and the cold taste is better.
Pannacotta Italian pudding
This snack is characterized by its smoothness. Originated from the north of Italy, dairy farmers put the milk at low temperature overnight after collecting it, and a thick layer of milk fat will float on it at this time. The raw material is made of this fragrant milk. But if you can't get such raw materials, you can still do it in a flexible way. * This formula does not use eggs.
* A teaspoon of Geely T powder is about 2.2 grams.
The finished product can be used for dipping sauce. Such as strawberry jam, chocolate jam or caramel *.
Caramel: 2 tablespoons of water and 75g of white sugar are mixed evenly to make caramel, then water is added at 50c.c and mixed evenly, and then cooled and poured on the pudding.
Size: 4 pudding cups.
Materials:
Milk 250 ml
250 grams of whipped cream
2 teaspoons of Geely T powder * (about 4.4 grams)
A little vanilla extract
Sugar 15 ~ 20g (about one tablespoon15g)
Practice:
1. Heat the whipped cream, milk and sugar without boiling.
Step 2 add vanilla extract
3. Add Geely T powder to melt (above 80℃). (Before use, soak Geely T powder in a small amount of cold water.)
4. Divide it into several equal parts and put it in the refrigerator until it is solidified.
Apple almond pudding
Materials:
5 apples (about 2 pounds)
Medium gluten flour … 1 cup
Eggs …………………………………………………………………………………………………… 2.
Crude sugar .........1cup
Salt ................1/4 tsp.
Almond essence ...1/4 tsp
Vanilla essence ...1spoon
Cream (without salt) … 1/2 cups
Roasted chopped almond beans … 1/2 cups
Practice:
1. Take the cream out of the refrigerator to melt and soften it; Preheat the oven to 325 degrees Fahrenheit; Grease the round baking tray; Peel and chop the apples into small squares more than one centimeter.
2. Mix the apple pieces with vanilla extract and two tablespoons of sugar; Spread the apples on the circular baking tray.
3. Stir the eggs, almond essence, salt, and the rest of the sugar. After mixing well, add flour and cream and continue to mix well. Finally, add almond beans and mix well.
4. Put the batter of 3 neatly on the apple and bake it in the oven for about 50-60 minutes until the surface is golden and the apple can be easily pierced by a toothpick.
P.s. should eat it while it's hot ...
strawberry pudding
Materials:
One cup of diced strawberries.
A tablespoon of gelatine powder
Four tablespoons of cold boiled water
A cup of hot water.
Two tablespoons of sugar (or three bags of sugar)
Half a cup of milk
Practice:
Firstly, the gelatin powder is boiled in four tablespoons of cold water, and then hot (boiling) water is added to completely dissolve gelatin. Put strawberries, gelatin solution and sugar into a blender and beat them into juice. Pour them into a model with a capacity of about 500 CC, put them in the lower layer of the refrigerator for more than three hours, take them out and pour them with concentrated milk.
Egg pudding
Materials:
4 eggs, 1 cup of fresh milk, watercress 15 g, white granulated sugar 2 g, salt 1 4 teaspoon, vanilla slice1piece.
Practice:
1. Put 2 cups of sugar, salt, fresh milk, watercress and water in a pot, stir until boiling, and let it cool.
2. Break up the eggs, add the crushed vanilla slices and add the previous materials and mix well. After mixing well, sieve them with a sieve to filter out impurities, and then pour them into the pudding model for about eight minutes.
3. Put it in a steamer and steam 15-20 minutes with low fire, and insert the probe into the pudding without sticking.
Jujube pudding
Materials:
250g of red dates, 0/00g of sugar/kloc-,0/50g of starch/kloc-,500g of evaporated milk and 50g of honey.
Jujube pudding practice:
1.Boil the red dates in a pot, peel, core, leave meat and juice for later use;
2. Slowly put sugar, honey and starch into the red jujube juice and boil it, stirring while cooking to avoid sticking to the pot and caking;
3. Pour the light milk and jujube meat into the pot and mix well;
4. After cooling, put it in the refrigerator for use.
Features: crimson color, tender and soft.
Remarks: Fresh milk can be used instead of light milk, which is deep red in color and has the effect of invigorating spleen and stomach.
The practice of mixed fruit pudding
Materials:
250g of miscellaneous fruits (apples, red watermelon, apricots and peaches), 40g of sugar, 600g of eggs, whipped cream, a little agar and a proper amount of wine.
Practice:
1.Soak agar in cold water until soft, put it in a pot, add appropriate amount of water, bring it to a slight boil, then let it cool slightly in the reed for later use.
2. Wash the fruit, peel it, seed (pit), chop it, add white sugar, add agar solution and foamed egg white, and stir well to make pudding material.
3. Take a basin, spread wine around it, put pudding in it, and freeze it in the refrigerator.
4. When eating, beat the fresh cream into foam, take out the pudding and pour the cream foam on it.
Features: fruity, bitter and sweet. Egg pudding
[Ingredients/Seasoning]: 500-600g of water, egg pudding ready-mixed powder120g.
[Production process]:
1. Bring the water to a boil, then turn it to low heat, add the pudding premix powder, stir it quickly and evenly, continue to boil 1-2 minutes, and then turn off the fire.
2. Filter the pudding liquid made by method 1 once, which can remove unnecessary residues and make the pudding taste more delicate.
3. Pour the pudding liquid into the model while it is hot, and it can be deducted after it is completely cooled and solidified, which is the delicious egg pudding.
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Mango Pudding
Ingredients: mango 4 milks 1 box of floret milk, a can of coconut milk and a can of gelatine powder? 0? Four boxes were dissolved in hot water without a grain.
method of work
1. Scrape and peel two mangoes into a blender, add milk, flower milk, coconut juice and dissolved gelatine powder and stir them into juice.
2. The other two mangoes are peeled and chopped.
3. Put the stirred juice and pulp into a Budian mold, and then put it in the refrigerator for about a few hours to solidify.
If you like, you can add sago, and half a bowl of sago is cooked with boiling water. When the water is cold, you can cook it once or twice. When it is cooked, you can use ice water to cool the river (grid water) and add it to the juice and pulp.
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Chocolate milk egg caramel pudding
Materials:
Chocolate milk 400CC
3 tablespoons of sugar (personally, it should be recharged)
3 eggs
Coke syrup (3 tablespoons sugar, 1 tablespoon water. Cook in a small pot, put sugar and water into the pot, stir quickly, and heat with strong fire)
Practice:
① Heat chocolate milk and add sugar. When the sugar melts, turn off the heat immediately (be careful not to let the milk boil).
② Stir the eggs thoroughly.
③ Put ① into ②.
④ Filter ③ with a filter screen.
Pour the coke syrup into 4 cups and divide the fourth step into them.
Steam in a steamer until the lower layer of water boils, then put it in.
Steam with strong fire for 2-3 minutes, and with weak fire 13- 15 minutes.
Cool and put in the refrigerator for 2 hours.
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Norwegian fruit pudding
Ingredients: preserved black plums150g, white sugar100g, 50g corn flour, 20g lemon juice, salt and a little cinnamon powder.
Practice:
1.Soak the preserved plums in 300g of cold water overnight, and cook them in a pot for 20min the next day, then remove the core and leave juice for preserved plums.
2. Add 300 grams of cold water to another pot, add sugar salt and cinnamon powder to boil, then mix a little cold water with corn flour to make 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 and send it to the refrigerator.
4. When eating, you don't need to pour out the contents of the bowl, just take them.
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Orange pudding
Ingredients: 750g of sweet orange and 600g of eggs.
Seasoning: 350g of sugar.
Cooking method: peel oranges and squeeze juice; Open the egg and take the yolk for later use.
Put orange juice and sugar into a pot, and cook them with low fire until they are thick. When they are cold, slowly pour in egg yolk juice and mix well. Pour them into an oiled pudding mold, steam them in a steamer, and take them out after they are cold.
Jujube pudding
Ingredients: 250g of red dates, 0/00g of sugar/kloc-,0/50g of starch/kloc-,500g of evaporated milk and 50g of honey.
Practice:
1.Boil the red dates in a pot, peel, core, leave meat and juice for later use;
2. Slowly put sugar, honey and starch into the red jujube juice and boil it, stirring while cooking to avoid sticking to the pot and caking;
3. Pour the light milk and jujube meat into the pot and mix well;
4. After cooling, put it in the refrigerator for use. 1 1 1 1
Features: crimson color, tender and soft.
Remarks: Fresh milk can be used instead of light milk. This product is deep red in color and has the effect of invigorating spleen and stomach.
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Spotted dick
Ingredients: butter150g, milk 400g, eggs 400g, flour 200g, corn flour 20g, sugar 300g, raisins 75g, vanilla powder and baking powder a little each.
Practice:
1.Wash raisins without pedicles and soak them in warm water for later use.
2. Put the flour in the basket, add sugar (200g), egg yolk (100g) and milk (150g), stir well with a wooden shovel, then pour in the softened butter, add a little baking powder and a little vanilla powder, and stir well together.
3. Pick up the egg white (150g 0) with a strip, mix it with the batter, add the softened raisins and stir well, put it into a pudding mold that has been buttered in advance, fill it with 80%, steam it on the pot for about half an hour, and take it out (don't lift the pot halfway).
4. Boil the rest of the sugar and milk in the pot, put a little cold water into the corn flour and egg yolk (80g), pour them into the pot with vanilla powder, and stir them into juice. When taking the stage, put the pudding into the cup and pour the juice on it. Features: yellow in color, sweet and fragrant in taste, suitable for hot food.
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Bread apple pudding
Raw materials:
Bread100g, apple (with the best acidity)100g, sugar175g, egg100g, milk100g, vanilla 1/3 tablets or a little edible essence.
Practice:
1. First, put 40 cocoons of sugar into a pot, dry-fry it until it is light brown, and pour it into a mold or tea bowl while it is hot (lay the bottom layer of the mold).
2. Cut off the shell of the bread, then cut into cubes (preferably baked or fried), put the diced apples into a pot, mix well, and put them into a mold with a sugar bottom.
3. Knock the eggs into a pot, add sugar, vanilla slices (pressed into powder) or edible essence, stir the milk evenly, and pour it into a mold filled with diced bread and diced apple. Steam it in a steamer for about 20 minutes, take it out, cool it, and buckle the pudding in the center of the plate to serve.
Features:
Soft texture, sweet and delicious.
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Bavarian pudding
Materials:
A 2 egg yolks
B sugar 70g
C milk 1 cup
D whipped cream 2/3~ 1 cup
E gelatin powder (Gelatin) 1 tablespoon (I use 6 tablets of 2.6g Gelatin ... maybe 4 tablets will be enough).
F vanilla extract a little
I added 1/2 tablespoons of rum.
Practice:
1. Soak gelatin tablets in cold water, or soak gelatin powder in 3 tablespoons of cold water for later use.
2. Boil the milk in the pot until it boils.
3. Pour the egg liquid into a jar. Add sugar. Stir and mix. Pour (2) into the egg liquid and mix it evenly. Add vanilla extract.
4. Add (1) into (3) and mix well ... Put the container on cold water. Cool/stir until it is slightly sticky (it will take some time! You can wait for cooling before stirring)
5. Beat the whipped cream to 6 and distribute. Add into (4). Gently mix well. Mold.
Yogurt pudding
Raw materials 1: honey, yogurt, brandy
The soul material of pudding-fish glue (this is basically available in the North and South markets).
Mix the fish glue with clean water.
Basically, the best ratio of fish glue to water is 100g fish glue: 2500g water (including the water in which the fish glue is soaked initially and the materials to be mixed).
After the bubble is boiled, put it in a pot and heat it in water. Because the fish glue smells a little fishy, wine is put at this time.
Keep stirring during the melting process ... 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 much sweetness you like.
Then let it cool a little, be careful not to be too cold, or it will knot up. 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 large. Yogurt will become thinner if it is overheated. If it is too cold, the fish glue will be stirred unevenly. Find a container to 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 the pudding out after refrigeration. At this time, you will see the quivering hooligans, white and tender. For the sake of color and taste, I suggest that you also call it pouring honey at the last decoration ~
The red one is strawberry jam ~ isn't it attractive?
It would be more perfect to serve such a pudding when having afternoon tea with close friends!
Then release a small pudding decoration method, which is very charming in color, so it is no problem to take it out for banquets.
★. Chocolate milk egg caramel pudding
Materials:
400ml of chocolate milk, 3 tablespoons of sugar (I think more should be added), 3 eggs, coke syrup (3 tablespoons of sugar, 1 tablespoon of water). Cook in a small pot, put sugar and water into the pot, stir quickly, and heat with strong fire)
Practice:
① Heat chocolate milk and add sugar. When the sugar melts, turn off the heat immediately (be careful not to let the milk boil).
② Stir the eggs thoroughly.
③ Put ① into ②.
④ Filter ③ with a filter screen.
Pour the coke syrup into 4 cups and divide the fourth step into them.
Steam in a steamer until the lower layer of water boils, then put it in.
Steam with strong fire for 2-3 minutes, and with weak fire 13- 15 minutes.
Cool and put in the refrigerator for 2 hours. strawberry pudding
Raw materials: fresh strawberry 1 00g, strawberry jam100g, light milk (available in supermarkets)1l, sugar water, gelatin 60g and strawberry juice 30g.
method of work
1. Melt gelatin in warm water and add strawberry juice.
2. add pectin to the strawberry, just cover the strawberry.
3. Beat the cream, add the remaining pectin into the cream, put it in a selected container, put it in the refrigerator for freezing and shaping, and then pour it into a plate to become a cream jelly.
4. Cover the strawberry jelly lightly on the custard.
5. Pour a little jam according to your own preference.
★. caramel pudding
Material of caramel pudding:
Caramel: sugar100g, water 25g.
Pudding: two eggs, 25g of sugar, 250g of milk and a little vanilla powder.
The practice of caramel pudding:
1. Pour the sugar and water for making caramel into a pot;
2. Put the pot on the fire and heat it, stirring constantly until it is brown;
3. Pour caramel into the bottom of the pudding mold;
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 mix well;
8. Sift the egg liquid into the pudding cup. If there are residual bubbles, you can smash them with a toothpick. It doesn't matter if there are a little bubbles, so the treated pudding is already very smooth; (Sieving is not written in the diagram.)
9, baking tray water injection;
10, oven preheating 180 degrees, middle and lower levels, 25 minutes.
Tip:
1. When demoulding, draw a circle on the edge of the mold with a toothpick, and then gently reverse the button to demould;
2. When boiling milk, it is better to dip it with a vanilla stick. If there is no vanilla stick, just use vanilla extract instead, just like me. If you don't put vanilla extract, it may smell like eggs, and it is not so fragrant, so the taste will be greatly reduced;
3. Before pouring into the mold, sieving the egg milk can 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;
5. If you don't have an oven, use a steamer. It should be ok.
Spotted dick
Ingredients: butter150g, milk 400g, eggs 400g, flour 200g, corn flour 20g, sugar 300g, raisins 75g, vanilla powder and baking powder a little each.
Practice:
1.Wash raisins without pedicles and soak them in warm water for later use.
2. Put the flour in the basket, add sugar (200g), egg yolk (100g) and milk (150g), stir well with a wooden shovel, then pour in the softened butter, add a little baking powder and a little vanilla powder, and stir well together.
3. Pick up the egg white (150g 0) with a strip, mix it with the batter, add the softened raisins and stir well, put it into a pudding mold that has been buttered in advance, fill it with 80%, steam it on the pot for about half an hour, and take it out (don't lift the pot halfway).
4. Boil the rest of the sugar and milk in the pot, put a little cold water into the corn flour and egg yolk (80g), pour them into the pot with vanilla powder, and stir them into juice. When taking the stage, put the pudding into the cup and pour the juice on it. Features: yellow in color, sweet and fragrant in taste, suitable for hot food.
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Bread apple pudding
Raw materials:
Bread100g, apple (with the best acidity)100g, sugar175g, egg100g, milk100g, vanilla 1/3 tablets or a little edible essence.
Practice:
1. First, put 40 cocoons of sugar into a pot, dry-fry it until it is light brown, and pour it into a mold or tea bowl while it is hot (lay the bottom layer of the mold).
2. Cut off the shell of the bread, then cut into cubes (preferably baked or fried), put the diced apples into a pot, mix well, and put them into a mold with a sugar bottom.
3. Knock the eggs into a pot, add sugar, vanilla slices (pressed into powder) or edible essence, stir the milk evenly, and pour it into a mold filled with diced bread and diced apple. Steam it in a steamer for about 20 minutes, take it out, cool it, and buckle the pudding in the center of the plate to serve.
Features:
Soft texture, sweet and delicious.
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Bavarian pudding
Materials:
A 2 egg yolks
B sugar 70g
C milk 1 cup
D whipped cream 2/3~ 1 cup
E gelatin powder (Gelatin) 1 tablespoon (I use 6 tablets of 2.6g Gelatin ... maybe 4 tablets will be enough).
F vanilla extract a little
I added 1/2 tablespoons of rum.
Practice:
1. Soak gelatin tablets in cold water, or soak gelatin powder in 3 tablespoons of cold water for later use.
2. Boil the milk in the pot until it boils.
3. Pour the egg liquid into a jar. Add sugar. Stir and mix. Pour (2) into the egg liquid and mix it evenly. Add vanilla extract.
4. Add (1) into (3) and mix well ... Put the container on cold water. Cool/stir until it is slightly sticky (it will take some time! You can wait for cooling before stirring)
5. Beat the whipped cream to 6 and distribute. Add it into (4). Gently mix well. Mold. Refrigerate in the refrigerator until it is solidified.
Pudding is a traditional food in Britain. It evolved from the "cloth segment" used to represent sausages mixed with blood in ancient times. Today, the pudding made of eggs, flour and milk was handed down by the Saxons at that time. Medieval monasteries called "a mixture of fruit and oatmeal" pudding. The formal appearance of this kind of pudding was in the era of Elizabeth I in16th century, and it was made with gravy, fruit juice, dried fruit and flour. 17th century and18th century puddings were made of eggs, milk and flour.