custard pudding

ingredients: eggs, milk, sugar.

1. First, stir the eggs, then boil the milk and let it cool. Then pour the milk into the egg and stir it quickly until it is completely blended, and then add sugar to taste.

2. Then take it out and steam it for about 5-1 minutes, just like steaming eggs.

3. it's OK to eat it immediately after steaming, and it's also ok to eat it frozen.

caramel pudding

material selection

caramel material: 4 tablespoons of sugar and 2 tablespoons of water.

pudding ingredients: 1 egg yolk, 2 whole eggs, 1/8 tsp vanilla extract, 15ml milk, and half a tsp sugar.

cake ingredients: 5g of low-gluten flour, 2 egg yolks, 3 tablespoons of milk, 4g of sugar, 3 egg whites and 1.5 tablespoons of salad oil.

Tools

Rubber knife, filter screen, electric stirrer, 8-inch round die with movable bottom, and tin foil (be careful not to break the tin foil in the movable bottom die, otherwise the pudding liquid will leak out).

production process

1. Boil caramel: add water to sugar and heat and stir with medium fire until the sugar melts (don't boil, if the temperature is too high, switch to low heat). After boiling, don't stir again, and heat with low heat until it turns brown. Pour the caramel into the baking tray, and turn it gently to cover the bottom of the baking tray with caramel. Let it cool, and the caramel will condense.

2. Pudding liquid: 15ML milk, add sugar, put it in a soup pot, heat until the sugar dissolves, and turn off the heat. Beat the whole egg into a large bowl, gently beat it with an egg beater (don't beat it until it bubbles), pour the egg juice into the milk and mix it quickly, add 1/4 teaspoon of vanilla extract and mix well, and then filter it with a strainer for later use.

3. add about 1 grams of sugar to the milk, stir until the sugar is completely melted, add salad oil, and stir until it turns white. Add the sieved low powder and mix well. Beat the egg yolk and add it to the flour paste. Add enough water to the baking tray and preheat it in the oven at 16 degrees.

4. put 3 egg whites in a clean and oil-free egg beater, add 2 drops of white vinegar, and beat with an electric mixer until coarse bubbles, add sugar twice, and beat until wet and dry (the egg whites are slightly curved but will not drop), add 1/3 of the egg whites to the egg yolks with a rubber knife, stir well, and then add them to the egg whites. This process should be rapid, don't use the method of circling, and turn the lower layer over.

5. Pour the pudding liquid into the baking pan (the caramel just now should have hardened and solidified), and then pour the cake flour on the surface of the pudding liquid. Because there are many protein bubbles in the cake flour, it is heavier than the pudding liquid and will float on the surface. Gently dial the flat surface with a rubber knife.

bake at p>6.16 degrees for about 45 minutes. When the cake cools down, it can be demoulded. Be careful that caramel juice will flow out when demoulding. If you like, you can slow down and let the cake absorb caramel juice, otherwise you should pour it out. Because of the use of movable bottom die and tin foil, demoulding is very easy.

mango pudding

material: mango, 4 milks, 1 box of floret milk, 1/4 box of coconut milk and 1/4 box of gelatine powder are dissolved in hot water, and there are no grains

method

1. Peel two mangoes and put them into the 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 in boiling water. When the water is cold, you can cook it once or twice. When it is cooked, use ice water to cool the river (grid water) and add it to the juice and pulp.

apple pudding

caramel material: sugar 4g, boiled water 3cc

pudding material: 1 egg, 2 yolks, milk 3cc, sugar 5g, and one apple (cut into small pieces). This can probably make 4 cups (pudding cups with a capacity of 12cc)

Prepare beforehand: spread butter in the pudding container, otherwise the pudding will be made.

caramel method:

1. Pour the sugar into the pot and heat it. After a while, the sugar melts and begins to change color. At this time, gently shake the pot so that the color of caramel is even.

2. The caramel color in the pot turns to the brown color you want. Add boiling water (be careful not to get burnt), turn off the fire after shaking the pot slightly, and take the pot from the fire.

3. After the caramel cools for 1-2 minutes (it will solidify if it is too cold), it can be poured into the pudding container.

pudding method:

1. Add sugar to the eggs and yolks and beat them up, and be careful not to beat them white.

2. Pour the milk into the pot, add the apple pieces, heat the milk, be careful not to let the milk boil, and take it off the fire before boiling.

3. Pour the hot milk into the beaten eggs at one time and mix well. This is the pudding liquid.

4. Pour the filtered pudding liquid into the container evenly (it can be a small teacup or your favorite film, which must be resistant to high temperature).

5. When the steam from the steamer comes up, put the pudding container into the steamer, and then turn it into a small fire (really a small fire), leaving a small gap in the lid and steaming for 2 minutes.

6. You can insert a toothpick and try it. If there is nothing attached to the toothpick, it will be fine. If there is not enough water in the middle, add some water.

Let the pudding cool and put it in the refrigerator. You can eat it after 2-3 hours. To pour it out, first take a toothpick and draw a circle around the pudding, then buckle it upside down on the plate and the pudding will fall out.

or just dig and eat with a cute little spoon!

Yellow peach pudding

Ingredients: 1 egg, 1 yolk, 1g milk, 1g whipped cream, a little canned yellow peach, 2 slices of white toast, 4g sugar, 1 tbsp lemon juice, and a little coconut

Practice:

1. Cut off the edge skin of the slices of white toast, and then dice them; Drain the yellow peach and dice it.

2. Mix milk and whipped cream, add sugar, and cook on low heat until the sugar dissolves, then leave the fire and cool.

3. Stir the whole egg and yolk evenly, add the mixed solution of lemon juice and cooled milk and whipped cream, and mix well.

4. After filtering the egg liquid, add the diced peaches and toast, stir a little, put it into a small pudding cup about seven minutes full, sprinkle a little coconut, put it into a 2-degree preheated oven and bake for about 15 minutes.

Tip:

1. White toast can be replaced by whole wheat toast, which tastes better.

2. Lemon juice is added to remove the fishy smell of eggs and increase the flavor. Nothing can be replaced with rum.

3. The purpose of sieving is to make the pudding taste more delicate.

4. Pudding cups are baking-resistant, so they can be put into the oven directly, instead of ordinary cups.

5. The baked pudding will boil, so don't fill it too full.

sago pudding with coconut milk

Ingredients: Thai sago (1g), a small bowl of coconut milk, two pieces of gelatin tablets, 5ml fresh milk, some strawberries and three tablespoons of white sugar

Preparation: gelatin tablets are soaked in cold water in advance, Thai sago is soaked and drained in cold water for half an hour in advance, and strawberries are chopped into small pieces

Boiled sago: soaked sago. Pour into the colander with fine holes, rinse it repeatedly with cold water to remove mucus

Mix milk and coconut milk, boil it in a small pot, add white sugar, air it a little, add soft gelatin tablets, stir well, and mix well with cooked sago

Pour the mixed liquid into a small pudding mold or a small bowl (I use a muffin mold), then add chopped strawberry dices, air it and freeze it in the refrigerator for 2-3 hours. Practice: 1. Pudding powder is sold in small baking shops. You can look for it. It's up to you to use your brain to calculate. The ratio of pudding powder to fresh milk is 1:7. I use a bag of fresh milk, which is about 25 grams without packaging, so can you work out how many grams of pudding powder you want at once? 2. I calculated about 36 grams. The cup weighs 116 grams, 116+36=152, and the calculation is finished. Weigh the pudding powder and you will succeed in this dessert. 3. Pour fresh milk and pudding powder into the milk pot, stir constantly with chopsticks, and turn off the fire in about 3 minutes.

chocolate pudding

prepare two eggs, a box of 25ml milk, and fine sand sugar (if possible, you can directly grind coarse sugar into fine powder with a pulverizer at home).

1. Beat the eggs, add two teaspoons of fine sugar (which can also be added according to personal taste), add melted chocolate and beat thoroughly to make the egg liquid even

2. Pour a whole box of milk and stir evenly

3. Sieve the mixed egg liquid (if it is not available, it can be omitted, this part is mainly to make the finished pudding smooth and particle-free)

4. Put it into a small cup (or bowl). Take it out, let it cool, ice it and pour it with thin caramel for eating.

the method of caramelized milk pudding

ingredients: 5ml milk, 6 tablespoons of soft sugar (9g), 4 eggs, 1 tablespoon of lemon juice (15ml), 1 teaspoon of butter (5g), and a little blueberry fruit

method:

knock the eggs into a bowl, then add soft sugar (about 4g) and beat well.

pour the milk into the pot, slowly heat it to a slight boil over medium heat, then turn off the heat and let it stand for 15 minutes to make it slightly hot.

Take several tall straight bowls or molds, evenly coat the inner walls with a layer of butter, then pour the egg liquid into the milk, stir it evenly, and then pour it into the molds.

Take a large, deep flat-bottomed container, pour a proper amount of hot water into it, then put the small bowl or mold into the hot water (be careful not to let the hot water pass over the top of the small bowl or mold), then put the container into the oven and bake it at 17 -2 degrees for 6 minutes.

when the pudding is baked, take out the mold and let it cool a little, then buckle it out backwards.

put the remaining soft sugar (5g) into the pot, then add lemon juice, add a little water, slowly heat it with low fire for about 3 minutes, boil it to a light caramel color, then pour it on the prepared fresh milk pudding, and finally decorate it with blueberry fruit.

orange pudding

ingredients: 75g of sweet orange and 6g of eggs.

seasoning: 35g 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.