The process of baking Bulei is simpler than I thought, but it is still more complicated than almond tile. Besides, it's not easy to bake Bree beautifully. I don't feel very satisfied with the results made for the first time, and there are many small bubbles on it.
But my friend said that my first experience was very successful! He shouldn't comfort me! ) It tastes really good. John and Lao Wucan can can't put it down, so I don't think appearance is that important! Eat happily, just rest assured of the ingredients.
Ingredients: (about 240 ~ 300ml pudding)1. Liquid whipped cream: 160ml 2. Vanilla pod: 3/4 spoon (I put one directly, which can be omitted. Try not to use vanilla extract) 3. Egg yolk: two (about 70g, the egg yolk is relatively small and less cooked) 4. Fine sugar: 15~25g (my friend wrote 20~50g in the recipe, but I still think it is too sweet to make 25g this time. If you want to make it less sweet for your baby, you can try 15g).
Tool: 1. Oven 2. Egg beating basin or steel basin x2 3. Scale 4. Egg beater 5 The tempered glass 6 can be heated. Cake cup 7. Screen.
Preparation in advance: first take out the liquid whipped cream and eggs and put them back to the "normal temperature" state. Officially start step: step 1. Open the oven and preheat it to 170 degrees, and heat the liquid whipped cream until it bubbles. (Recommended reading: microwave dessert recipes, caramel pudding only takes five minutes) Step 2. Open the vanilla pod, scoop out the vanilla with a spoon and add it to the liquid whipped cream. My friend didn't add vanilla pods to the teaching that day, but only suggested heating the liquid whipped cream in the step. However, I think it's a pity to lose a lot of herbs by sieving upside down. In the future, I may put it in the last screening (step 6). Experienced people can give me advice or refer to it in my way.
Step three. Separate the yolk. Baked Bulei only needs egg yolk, and it should be clean! (Egg white can be used to make almond tiles) Step 4. Add powdered sugar and beat the yolk until it is milky white, but you can't "send it away". Step five. Slowly add liquid whipped cream, while constantly stirring your hands! Until all the sugar is dissolved. (If you can't add whipped cream and stir at the same time, you can add it twice. ) Step 6. Sieve twice to make the egg liquid more detailed and thicker. (It is these two times that I feel that vanilla wastes a lot. Obasan has a mentality, but there are indeed big particles in vanilla. (Recommended reading: bake your own buds at home ~ delicious enough to make people energetic) Step 7. Slowly pour the egg mixture into the container to reduce the entry of bubbles. (I heard that there will be fewer bubbles on the surface) Step 8. Pour hot water (about 70 degrees) into the baking tray and bake for 20 minutes by "water bath method". The menu says 15 minutes, but the time is extended two or three times whether you cook at a friend's house or at home, so I think it's best to set the oven for 20 minutes directly before turning it on for the first time, so that it won't turn on or off. Of course, it depends on the thermal characteristics of each oven.
Step nine. It's time to turn on the oven and gently shake the pudding cup to see if the pudding is shaped. If you feel "shaking and solidification", if you feel that it is not very solidified and too tender, bake it for another 5 minutes or increase or decrease the time according to the situation, but don't take it out until it can't be knocked! It will be released at the same time. (This is the difficulty of baking Bulei, which requires intuition and empirical judgment, as well as running-in test in your own oven. )
Step 10. After it is released from the oven, it can be sent to the refrigerator after cooling, and then there will be a soft and dense baked bud to eat! Attention! Please don't let it feel the sharp temperature difference between hot and cold, and don't suddenly run from a very hot oven to an air-conditioned room to cool down, otherwise the surface will be a little concave and ugly. My oven is in the air-conditioned room, so it will have a little impact if it is taken out.
I don't know if it's the first time, but I'm still mastering the adjustment time. I turn on the oven in the air-conditioned room to confirm whether it can be baked twice, and then extend the time; Plus, my family didn't know I was pouring pudding, so they opened the sliding door of the kitchen and let the air conditioner into the kitchen, which made some holes on the surface of one or two Bulei look bad.
My friend said it might be related to vanilla, or it might be that air ran in when pouring into the container. You can shake the cup or something next time. But he also said that my results in the first exam were quite beautiful! Are you comforting me? Mysterious voice: Exactly! )
If you want to pursue a perfect appearance and don't want to be so careful beforehand, you can actually consider a layer of caramel. If you want to add caramel to the surface of Bulei, you can reduce the sugar content of Bulei (Ant Man can't reduce it), and then buy a flamethrower. (It's very cheap) Sprinkle frosting on the baked Bulei, then spray it, and then send it to the refrigerator for refrigeration, and it will have caramel flavor!
If you don't want to buy a flamethrower, you can take a better stainless steel spoon, bake it on a gas stove and knock it on the icing with a spoon, which will have a similar effect. But you don't have to do this for the children. Just annoying! Who cares! No matter how beautiful you make it, he will dig it out as soon as he brings it. It doesn't matter whether there is a bubble or not! The key is delicious, safe and loving. The baked cloth buds dug out are very soft, tender and dense, and melt at the entrance! Unlike steamed pudding, which has a firmer taste, the ingredients and steps of steamed pudding are simpler, but we should be more careful that failure will become more like "sweet eggs" than pudding.
I have never tasted steamed pudding myself. Maybe I will have a chance to try it when I return to Taiwan Province Province next week! (Recommended reading: caramel (steamed/baked) pudding loved by adults and children)
A novice baker tries two kinds of desserts at a time, which looks and tastes great. In the afternoon, my son and husband were full of praise, which really made people full of confidence and walked in the clouds! (light floating)
To tell the truth, I personally think baking is really easier than cooking, because the materials have been weighed and calculated, and it is not easy to fail if you follow the steps; On the other hand, who will always help to weigh vegetables and soy sauce when cooking? It's all feelings and experiences! Thank God for giving me a little cooking feeling, so when I first started baking, I felt a lot easier. (self-righteous)