Exercise:

1 caramel: First, put 50g of sugar in the pot, without water, only sugar. Stir with chopsticks, cook until brown on low heat, turn off the fire when the edge bubbles (note), and add about 60 grams of hot water to stir. This is caramel. Put the caramel in the cup.

2, pudding practice: two egg yolks, 240ml milk, 40g sugar mix evenly and cook for a while until the sugar melts, do not boil. 10g gelatine powder, 20ml water, stir evenly in a small bowl, put the small bowl in hot water, heat and dissolve it in water, then add it into the egg liquid and stir evenly. Add a little rum or lemon juice to remove fishy smell, and add a little honey water. Then filter the egg liquid with gauze to remove bubbles in the egg liquid (medical gauze can be bought in pharmacies). Pour the filtered egg liquid into a cup filled with caramel, and then put the finished product in the refrigerator for more than 2 hours.

When the pudding is buckled out, first press the edge of the pudding to separate it from the cup wall and let the air in a little, so that it is easier to take out. Especially if you cook it for the first time, you don't need to do the caramel part, which is more troublesome and not easy to succeed, and the caramel is just a decoration when you eat it.

Salad pudding practice

Ingredients: six pudding models, one tablespoon of salad oil, six eggs, four cups of milk1/,and one cup of hot water. (a)120g of white sugar and 1/4 cups of hot water; Half a cup of sugar and two cups of hot water.

Production process:

① Put seasoning (a) into a bowl and mix well, and cook for 5 minutes on high fire to make it into a thick sugar solution for later use.

② Grease the inside of the pudding model and add half a tablespoon of sugar solution one by one.

(3) Mix the seasoning (b) well, beat in the eggs and milk, mix well, filter, and pour into the model until it is eight minutes full.

④ Pour hot water into a large container, add pudding, cover with medium heat and steam for 18 minutes.

⑤ Take it out, cool it in cold water, and pour it on the plate.

The practice of rice pudding

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.

Fruit pudding practice

Ingredients: 200 grams of milk, 200 grams of cotton candy (soft white sugar), apples, pineapples and strawberries.

Exercise:

1, apples, pineapples and strawberries are peeled, pitted and cut into cubes.

2. Sit in a pot with medium heat, pour in milk, add cotton candy and stir quickly until the cotton candy melts and the milk thickens.

3. Pour in diced fruit and stir gently. Pour into a container, cool and refrigerate overnight.

Thai fragrant rice pudding

The tools needed are a pot with a thick bottom, a wooden spoon, five small China bowls and plastic wrap.

Ingredients: 50 grams of Thai fragrant rice, 500 grams of fresh milk, 0/00 gram of sugar/kloc, one egg yolk and 25 grams of butter.

The specific method is as follows: soak fragrant rice in cold water 1 hour, drain, put it in a pot, add milk, turn to low heat after medium heat, and stir with a wooden spoon to prevent the bottom from being burnt. After boiling into a thick paste, add the broken egg yolk and sugar, cook slightly, then leave the fire, add the butter and stir well. After cooling slightly, pour the milk rice paste evenly into a bowl covered with plastic wrap, and finally put it in the refrigerator for 4 hours. In this way, Thai fragrant rice pudding with rich milk flavor and delicious nutrition was made.

Tuscan pudding

Composition:

Butter 1 5g12oz, dried fruit 75g /3 3oz, cheese 225g /8 8oz, three egg yolks, sugar 50g /2 2oz, cinnamon1teaspoon, oranges and cream.

Making:

1. Spread butter on four small bowls respectively.

2. Put the dried fruit into a bowl and add hot water. Set aside and soak for 10 minute.

3. Put the Italian cheese and egg yolk into a bowl, add sugar and stir, and finally add cinnamon and oranges.

4. Add the dried fruit to the seasoning just prepared.

5. Put the mixture in the bottle.

6. Heat 15 minutes, the surface layer is a little golden, don't let them turn brown.

7. Decorate the dessert with oranges and add cream to taste better.

Chef's tip

Although it tastes good, it has more calories than ordinary ice cream.

Chef's suggestion

You can choose different dried fruits according to your own taste.

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.

Exercise:

1. Cook the red dates in the pot, peel and core them, and leave the meat and juice for later use;

2. Slowly add sugar, honey and starch into the jujube juice to boil, and stir 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: Deep red in color, tender, smooth 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.

Ear pudding ingredients:

5 grams of tremella, 5 grams of auricularia auricula, 500 grams of chicken soup, 200 grams of starch, a little salt, pepper and spiced powder.

Binaural pudding practice:

1. Soak Auricularia auricula in warm water, wash the precipitate, and then cook with chicken soup.

2. Put the starch, salt, pepper and allspice powder into the cooked black fungus, stir well, and then cook on the fire.

3。 Let it cool and put it in the refrigerator. Take it out when eating and cut it into several plates with a knife.

Features: salty and delicious, crystal clear, black and white, rich in nutrition.

Spotted dick

Materials:

150g butter, 400g milk, 400g eggs, 200g flour, 20g corn flour, 300g sugar, 75g raisins, a little vanilla powder and a little baking powder.

Exercise:

1. Wash raisins, remove pedicles and soak them in warm water for later use.

2. Put the flour into the basket, add sugar (200g), egg yolk (100g) and milk (150g), stir well with a wooden spatula, then pour in softened butter, add a little baking powder and a little vanilla powder, and stir well together.

3. Take the egg white with a drawstring (150g 0), mix it with the prepared batter, add the soaked raisins, stir well, put it in a pudding mold with butter in advance, put it in 80%, steam it on the pot for about half an hour, and take it out (don't lift the pot halfway).

4. Boil the remaining sugar and milk in the pot, put a little cold water into the corn flour and egg yolk (80g), pour them into the pot together with the vanilla powder, and stir them into juice. When you go on stage, put the pudding in the cup and pour the juice on it. Features: light yellow color, sweet taste, suitable for hot food.

Various fruit puddings

Materials:

250g of miscellaneous fruits (apples, red watermelons, apricots and peaches), 40g of sugar, 600g of eggs, light cream, a little agar and a proper amount of wine.

Exercise:

1. Soak agar in cold water until it becomes soft, put it in a pot, add appropriate amount of water, boil it slightly, and then let it cool slightly in reeds for later use.

2. Wash the fruit, peel it, remove seeds (cores), chop it up, 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 on it, and freeze it in the refrigerator.

4. When eating, beat the whipped cream into foam, take out the pudding and pour the cream foam on it.

Features: fruity, bitter and sweet.

milk pudding

Materials:

20 grams of konjac jelly powder, 0/00g of fine sugar/kloc-0, 800c.c of fresh milk, 0/50c.c of animal fresh milk, 4 egg yolks and appropriate amount of vanilla extract.

Exercise:

1. Amorphophallus konjac jelly ˋ fine sugar ˋ Mix well. Slowly add 500c.c fresh milk to room temperature and mix well. Put it on the stove and heat it to about 80 degrees.

2. Heat another portion of fresh milk and animal cream at 30 degrees Celsius to boiling. Pour in the egg yolk and stir well.

3. Practice 1 and 2, mix evenly, filter once, and then heat to boiling.

4. Add vanilla extract and stir well. Before solidification, put it into the pudding mold. After cooling, put it in the cold storage for about 2-3 hours.

Budingta

Ingredients: 1 soup bowl, 1 pudding, 4 cantaloupe balls, 1 strawberry, 3 tablespoons exotic jam, a little strawberry jam.

1 spread a miso soup bowl with exotic jam.

2 underline with strawberry jam.

3 tick mark draw a circle on the strawberry jam with a toothpick, and put cantaloupe balls and strawberries on the pudding.

Strange jam

Ingredients: 6 kiwi fruits, 80g apricot and peach sauce.

Tip: So is strawberry jam. 300 grams of strawberries and 80 grams of apricot jam.

Brown Betty

Raw materials: apple 100g, egg 75g, flour 100g, baking powder 5g, starch 15g, and a little edible red pigment.

Seasoning: 75g butter, 125g sugar and 75g milk powder.

Cooking method: Wash, peel, core and cut apples; Stir yellow rice wine, 75g sugar and milk powder together, slowly pour in egg liquid and stir until it turns white, then add diced apples, flour and baking powder and stir evenly to form pudding paste; Spare.

First, put some oil in the pudding mold, sprinkle some dry flour, pour in the pudding paste, pour some hot water in the baking tray, put it in the pudding mold, steam it in the oven at about 190 degrees for 20 minutes, take it out while it is hot, pour it into the pot, mix the starch, 50g of sugar and a proper amount of water, boil it, sprinkle some edible red pigment, that is, pour it on the pudding, and serve.

Features: sweet and delicious

Orange pudding

Ingredients: 750g of sweet orange and 600g of eggs.

Seasoning: 350 grams of sugar.

Cooking method: peel and juice oranges; Open the egg and take the yolk for later use.

Put orange juice and sugar into a pot and cook over low heat until thick. When they are cool, slowly pour in the egg yolk juice and stir well. Pour it into the oiled pudding mold, steam it in a steamer, cool it thoroughly and take it out.