Why does the steamed custard not take shape every time? What is the ratio of water to eggs? 1. Add more water. The custard didn't solidify together. Maybe the ratio of water to egg liquid is not well controlled. Generally, the ratio of water to egg liquid is 1 to 1. If there is too much water, the steamed custard won't solidify. In addition, it is suggested to use warm water of about 60℃ to make custard. If cold water is used, the steamed custard may turn black. Too much water was added when the egg custard was steamed. When steaming the egg custard, add 2: 1 water. When steaming eggs, you need to add a small amount of edible salt and cooking oil. Steam on medium-low fire 15 minutes, and then take out the pot. If the heat is too high, the bottom of the custard will be burnt and the surface will not form. The steamed egg custard tastes tender and delicious, which is very delicious.

2. Eggs should be fresh, then from the ratio of egg liquid to water, to the choice of water temperature, and finally to the steaming time and temperature. If you master these, you will not be afraid of steaming. I will explain it in detail in the following production steps. Don't miss friends who like steamed eggs. Collect them and try them when they are free to ensure success. It is enough for friends who want to steam boiled eggs to read this recipe. Just follow the requirements strictly. Egg custard usually needs to be steamed for about 10- 15 minutes, so that the steamed egg custard is tender and smooth. If there is not enough time, the custard will not solidify, and the texture is still the same as water.

3. When steaming the custard, wrap the bowl with plastic wrap to prevent water vapor from directly falling into the custard when heating, so that the surface of the steamed custard will be more tender and smooth. If the plastic wrap is not sealed, water vapor will fall into the custard, which will easily cause the egg liquid to be honeycomb briquette. Another purpose of sealing custard with plastic wrap is to reduce the water loss during the heating process of custard, so as to maintain the fresh and tender taste of custard. When steaming the egg custard, seal the bowl with plastic wrap to reduce the water loss in the egg custard and prevent water vapor from falling into the egg custard.

4. However, before steaming in the pot, it is best to punch holes in the plastic wrap with toothpicks to facilitate the gas generated when the custard is heated. If there are no holes, there may be many small bubbles in the steamed custard, which will affect the taste. Before steaming the egg custard, it needs to be stirred evenly, and warm water should be added to the egg liquid, so that a large number of bubbles will be generated during the stirring process. If the bubbles are not removed and steamed directly, the steamed custard is easy to be honeycomb-shaped and has a bad taste. So before steaming, you must filter out the foam with a sieve, which can make the custard taste more delicate.