(1).3 cups of milk, 3/4 cups of sugar and 6 yolks.

2).2 tablespoons gelatin. 1/4 glass of water.

Exercise:

A. Stir well and set aside.

B. After stirring evenly, steam in water, pour in (1) materials and stir evenly. Simmer for 5 minutes and let cool. Spoon it into a heart-shaped model and put it in the refrigerator until it condenses.

C soak the model in warm water, and then buckle it upside down in the plate.

2 white heart-shaped mango pudding practice

Ingredients: a box of jelly powder (taste optional, colorless or milky white), 500ML of Mengniu milk, and a small amount of sugar.

Exercise:

1 Boil half a bowl of water, add gel powder and white sugar, stir until the gel powder is completely dissolved, and then add a bowl of frozen boiled water to stir (this is to cool the water quickly).

When the water cools, add the milk and stir until the milk and gel powder are completely mixed.

Pour the mixed water into the heart-shaped mold and put it in the refrigerator until it solidifies.

I use Robert's gel powder, which is very simple, but the pudding will be very fragrant and slippery.

3 the practice of fruit pudding

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

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

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

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

Second: egg pudding

[Ingredients/Seasoning]: 500-600g water, egg pudding ready-mixed powder 120g.

[Production process]:

1. Bring the water to a boil, then turn the heat down, add the pudding ready-mixed powder, stir quickly and evenly, continue cooking for 1-2 minutes, and then turn off the heat.

2. Filtering the pudding liquid of method 1 once can remove unnecessary residues and make the pudding taste more delicate.

3. Pour the pudding liquid into the model while it is hot, and then buckle it out after it is completely cooled and solidified, which is the delicious egg pudding.

Three: cream pudding

Ingredients: 250g fresh milk, sugar 125g, egg 135g.

Methods: 1. First divide the milk into two parts, one part is mixed with white sugar, put it on a small fire, and heat it slowly to let the white sugar melt. 2. The pudding mold can be replaced by a porcelain teacup with a big top and a small bottom, washed and dried, and coated with a thin layer of oil for later use. 3. Add 15g water and 50g sugar to the pot, simmer until golden brown, pour it into the pudding mold while it is hot, and pad the bottom of the pudding mold (about 2mm thick). 4. Beat the eggs into a bowl and mix well. First, add cold milk and stir, then add hot milk melted with sugar and stir evenly, and then filter with a fine sieve to form egg milk slurry. 5. Pour the eggs and milk slurry into the pudding mold (fill it to 80% full), put it in a cage and simmer for about 20 minutes. When the egg slurry is cooked in the center, it can be released. After cooling, cover it on a small glass dish (or saucer).

Features: Egg milk pudding is a family snack in Europe and America. It is beautiful and elegant in appearance, light yellow and bright in color, sweet and tender in taste, rich in nutrition, and easy to make in Xian Yi.

Key points: 1, mastering the heat is the key to pudding making. From cooking caramel, stewing sugar, to steaming pudding, we should use small fire or mild fire, especially steaming pudding. If the fire is too big, it will inevitably make the outer layer of pudding bubble, and the center is not ripe, which will not meet the requirements of smoothness. 2. Boiled caramel should be poured into the pudding mold while it is hot (it will solidify soon). The caramel base is selected from its color, which makes the pudding have caramel fragrance and is more convenient to demould. If you find it inconvenient to make caramel, you don't need caramel base. 3. The mature method of making pudding in the industry is generally baking. First, preheat the oven to 100℃, then put the pudding slurry into the baking tray, put half a plate of warm water in the baking tray after entering the oven, and keep the temperature in the oven at about 90℃ for about 20 minutes until the central part is cooked. Small fire homemade stew is also sweet and tender.