Is it difficult to make Japanese caramel pudding? What should I do? Let's discuss this problem below, hoping that these contents can help friends in need.

In fact, Japanese caramel pudding started in Britain, which was improved by French dessert masters, because the British practice was to blend thyme and caramel, while French dessert masters used green lemon and pure honey. Belonging to a dessert is also very simple, and everyone can make it in the process of daily life at home. If you want to make Japanese caramel pudding at home, you must first prepare food, soft sugar, boiled water, cold water, egg yolk, egg yolk and milk, prepare a clean and tidy small milk pot in advance, put caramel liquid in the milk pot, pour soft sugar and cold water into the pot, stir well in advance, and then cook with red wine.

Because it is mixed in advance, it is not easy to paste the bottom, and it is also very difficult for beginners to finish. During the process of steaming caramel, you must pay attention to it, you can't mix it, and you don't have to turn down the fire, which is very likely to cause sand reversal. You can shake the milk pot during the process of caramel fading gradually to make the temperature more symmetrical. The heavier the color of boiled caramel, the more bitter it will taste, and the lighter the color, the sweeter it will taste, so we can manipulate the sugar content of caramel according to our own hobbies.

prepare a pudding cup in advance, and pour the freshly boiled caramel into the cup. At this time, the speed must be fast, otherwise the caramel will condense in the milk pot. You can choose to pour 1 grams of caramel into each cup. Then make pudding. Beat 4 raw eggs and 1 egg yolk into the pot and add soft sugar. If you don't like to eat too sour, you can put less and stir well.

Note that this step is unnecessary. Pour the milk into the milk pot, and heat it until the bubbles are on the side of the pot. Then turn off the fire, and pour the cooked milk into the egg liquid, and mix it while pouring. Sieve powder can be selected for the evenly stirred pudding liquid, which will be more detailed. It is best to remove the foam on the surface, pour it into the pudding cup and put it in the microwave oven, and you can eat it up and down in 15 minutes.