Yoghurt pudding

Ingredients: honey, yogurt, brandy, isinglass

Method:

1. Mix isinglass and water .

2. Basically, the best ratio of isinglass and water is 100g isinglass: 2500g water (including the water in which the isinglass is initially soaked and the materials to be mixed).

3. After it boils, heat it in a pot over water. Because the isinglass has a bit of a fishy smell, I add wine at this time.

4. Stir continuously during the dissolving process until it is completely dissolved, and filter out impurities and foam.

5. Because yogurt cannot be heated, the task of seasoning the pudding rests on isinglass.

6. Add honey to isinglass while hot and stir.

7. Then let it cool slightly. Be careful not to overcool it, otherwise it will form knots. It is best to keep the temperature at lukewarm and pour the yogurt into a large container.

8. Mix yogurt and isinglass.

9. The temperature of yogurt and isinglass should not be too different. If the yogurt is overheated, it will become thinner. If it is too cold, the isinglass will not be stirred evenly when stirring. Find a container to put it in. It is best to use one with a beautiful pattern on the bottom, which will make it more attractive. Seal it with plastic wrap and put it in the refrigerator for about 2 to 3 hours. After refrigeration, take out the pudding and complete

Shake pudding

Ingredients: pure milk, pectin, Youyi ice cream, pudding bottle

Method:

Mix pectin 1:1 with Youyi Snow.

Pour into a pudding bottle and let it rest.

Put the pudding bottle in the refrigerator for 20 minutes and then take it out.

Pour pure milk into the pudding bottle, being careful not to mix it with Youyi Snow.

Cap the pudding bottle and shake vigorously.

After letting it stand for 5 minutes, the pudding in the pudding bottle will solidify into a gel and it is ready for consumption.

Chocolate pudding

Ingredients: 400ml chocolate milk, 3 tablespoons sugar, 3 eggs, caramel syrup

Method:

1 . Heat the chocolate milk and add sugar. Turn off the heat immediately after the sugar melts (be careful not to let the milk boil).

2. Mix the eggs thoroughly.

3. Pour the sugar chocolate milk into the beaten eggs.

4. Filter it with a filter.

5. Pour the caramel syrup into 4 cups and divide step 4 on top. Steam in a steamer and wait until the water in the lower layer boils before adding it.

6. Steam on high heat for 2 to 3 minutes and on low heat for 13 to 15 minutes.

7. Cool and put in the refrigerator for 2 hours.

Marble cheese pudding

Ingredients: 250g cheese, 75g sugar, 10g corn flour, 65g whole eggs, 175g animal fresh cream, appropriate amount of chocolate sauce

Method:

1. Take the cheese out of the refrigerator and let it soften at room temperature for later use.

2. Mix fine sugar and corn flour first, then add softened cheese and mix well.

3. Add the whole eggs in batches and mix well. Finally, add the animal fresh cream and mix well.

4. Pour the pudding liquid from step 3 into the baking mold, decorate the surface with chocolate sauce, and then put it into the oven. The upper heat is 160°C and the lower heat is 180°C. Bake for about 12 minutes. .

Norwegian fruit pudding

Ingredients: 150 grams of black plum preserves, 105 grams of white sugar, 50 grams of corn flour, 20 grams of lemon juice, salt, and a little cinnamon powder.

Method:

1. Add 300 grams of preserved plums to cold water and soak overnight. Boil in a pot for 20 minutes the next day. Remove the cores and retain the juice and preserve the prunes for later use.

2. Use another pot to add 300 grams of cold water, add sugar, salt and cinnamon powder and bring to a boil. Then mix a little cold water and corn flour to form a slurry, slowly pour it into the boiling water, and stir evenly.

3. Mix the corn paste with preserved fruit juice, preserved fruit pulp and lemon juice, put it into a bowl, spread it to cool and then put it in the refrigerator.

4. There is no need to pour out the contents of the bowl when eating, just take it directly.

Strawberry pudding

Strawberry pudding

Strawberry pudding

Ingredients: 100 grams of fresh strawberries, 100 grams of strawberry jam, 1 liter of whipping cream , sugar water, 60 grams of gelatin, 30 grams of strawberry juice

Method:

1. Dissolve the gelatin in warm water, and add strawberry juice.

2. Add pectin to the strawberries to just cover them.

3. Beat the cream, add the remaining pectin to the cream, put it in the selected container, freeze it in the refrigerator, and then pour it into a plate to form a cream jelly.

4. Lightly cover the prepared strawberry jelly on top of the custard.

5. Drizzle a little jam on top according to your preference.

Barley pudding

Ingredients: 100 grams of barley, 300 grams of water, 3 whole eggs, 80 grams of fine sugar, 120 grams of fresh cream

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1. Soak the barley seeds for 6 hours and drain. Add water and bring to a boil. Reduce heat and simmer for about 40 minutes. Then remove the barley kernels and drain them. Keep the barley kernel soup for later use

2. When the barley soup cools down to 40℃, add whole eggs and fine sugar, stir evenly with a whisk in the same direction, then sift twice, then add animal fresh cream and barley and stir evenly

3. Pour the pudding liquid from Step 2 into a cup, cover with a layer of plastic wrap, and steam in a rice cooker for 12 minutes.

Cream pudding

Ingredients: one egg, appropriate amount of sugar, 150 ml of milk.

Method:

1. Pour the sugar and water used to make caramel into the pot.

2. Place the pot on the fire and heat, stirring constantly, until it becomes brown.

3. Pour the caramel into the bottom of the pudding mold.

4. Crack the eggs into a bowl and stir evenly.

6. Add sugar to milk and mix well. (Never boil the milk and mix it with the eggs, unless you want to eat milk frangipani).

7. Pour the egg liquid into the milk and stir evenly.

8. Pour an appropriate amount of hot water into the baking pan (a little more but not enough to cover the baking pan), preheat the oven at 160 degrees for 5 minutes, put the pudding mold into the baking pan and bake for 20 minutes. Just about.

9. It can be cooled and stored in the refrigerator for better taste.

Orange Pudding

Ingredients: 750 grams of sweet orange, 600 grams of eggs, 350 grams of sugar

Method:

1. Peel and squeeze out the juice

2. Open the eggs and take out the yolks

3. Put the orange juice and sugar into the pot, cook over low heat until thick, wait for it to cool and slowly Pour in the egg yolk juice, mix well, pour into a greased pudding mold, put in a steamer to steam until cooked, take out after cooling and serve.