Ingredients 1: honey, yogurt, brandy

The soulful ingredient of the pudding - fish glue (this is basically available in the North and South markets)

Mix the fish glue with water.

Basically, the best ratio of fish glue and water is 100g fish glue: 2500g water (including the initial soaking fish glue water and materials to be mixed)

After soaking and boiling on the pot of water heating. Because the fish glue is a little fishy, so this time to put wine.

The process of dissolution should be stirred ...... until completely dissolved, the impurities and foam filtered out

Because the yogurt pudding can be heated, so the pudding to be flavored on the task of the fish gelatin ~

Add the honey to the fish gelatin while it is still hot and stir ~ ~ ~ Add as much or as little as you like!

Then let it cool a little bit, be careful not to overcool it, or it will clump up, it's best to control the temperature at a slight temperature, pour the yogurt in a large container ~

Yogurt and fish gelatin mixing

Yogurt and fish gelatin temperatures should not be too different from each other. If the yogurt is too hot, it will thin out, and if it's too cold, the fish gelatin will not mix well when you stir it. Find a container to fill up ~,

It is best to use the bottom of the pl pattern so that it will be more feeling Oh. Seal it with plastic wrap and put it in the refrigerator ~ about 2 to 3 hours of chilling. After chilling the pudding buckle out, this time you will see the trembling mix, white and tender, for color and taste ~ we recommend that you in the final decoration is also called pouring honey Oh ~

red is strawberry sauce ~ is not very tempting?

In the afternoon tea with close friends to serve out such a pudding will feel more perfect it!

And then put out a small pudding decorative method, very charming color, out of the banquet are completely no problem Oh

★. Chocolate Milk Egg Caramel Pudding

Ingredients:

Chocolate Milk 400ml, 3 tbsp caster sugar (personally I think it should be added in a little), 3 eggs, caramel syrup (3 tbsp caster sugar, a tbsp water.). Make it in a small saucepan, add sugar and water to the pan, stir quickly, and heat over high heat)

Directions:

①Heat the chocolate milk and add sugar, and remove from the heat as soon as the sugar is melted (be careful not to let the milk boil)

②Whisk the eggs thoroughly

③Put ① into ②

④Strain ③ with a strainer

Pour the caramel syrup into 4 cups, and then pour into 4 cups. Pour the caramel syrup into 4 glasses and divide step 4 over them.

Steam in a steamer and wait for the lower water to boil.

Steam for 2-3 minutes on strong heat and 13-15 minutes on weak heat.

Cool in the refrigerator for 2 hours.

★. Norwegian fruit pudding

Ingredients: 150 grams of black plum preserves, 100 grams of sugar, 50 grams of cornstarch, 20 grams of lemon juice, salt, a little cinnamon.

Practice:

1. 300 grams of plum preserves with cold water soaked overnight, the next day in the pot to cook for 20 minutes, remove the kernel and leave the juice to stay in the preserves to be used.

2. Add 300 grams of cold water in another pot, put sugar and salt and cinnamon to boil, and then a little cold water and cornstarch mixed into a slurry, slowly poured into the boiling water, stirring constantly.

3. Mix the cornstarch with the juice of the dried fruit, dried fruit meat, lemon juice, and put it into a bowl to cool and send it to the refrigerator.

4. When serving, do not pour out the contents of the bowl, just take it.

Characteristics: sweet and savory

Note: If you don't have black plum preserves, you can replace them with other preserves

★. Strawberry Pudding

Ingredients 100 grams of fresh strawberries, 100 grams of strawberry jam, 1 liter of evaporated milk (available in supermarkets), sugar, water, 60 grams of gelatin 30 grams of strawberry juice.

Directions

1. Melt the gelatin in warm water and add strawberry juice.

2. Add pectin to the top of the strawberries, just cover the strawberries.

3. Beat the cream, add the rest of the pectin to the cream, put it in a selected container, put it in the freezer to freeze and mold, then pour it into the plate to become cream jelly.

4. Put the strawberry jelly on top of the cream jelly.

5. Drizzle a little jam on top according to your preference.

★. Caramel pudding

Caramel pudding ingredients:

Caramel: 100 grams of sugar, 25 grams of water

Pudding: two eggs, 25 grams of sugar, 250 grams of milk, a little vanilla

Caramel pudding practice:

1, the caramel of the sugar and water poured into a pot;

2, the pot on the fire and heat, stirring constantly until the simmering brown. Keep stirring until it simmers to a yellowish brown color;

3. Pour the caramel into the bottom of the pudding mold;

4. Add the sugar to the eggs;

5. Mix well;

6. Heat the milk, add the vanilla extract, and cook until it comes to a light boil;

7. Pour the milk slowly into the egg mixture and mix well;

8. sieve poured into the pudding cup, such as residual air bubbles can be poked with a toothpick, slightly bubbly it does not matter, so that the processed pudding has been very smooth; (illustration did not write sieve Oh)

9, baking tray filled with water;

10, preheated oven 180 degrees, lower middle layer, 25 minutes.

★. Black Sesame Sauce Pudding

Ingredients:

1 cup of milk, 70 grams of fine sugar, 3/4 cup of whipping cream, 4 egg yolks, 2 tablespoons of black sesame paste, a little black sesame seeds

Method:

1, pour the milk into the pot, fine sugar, stirring while on medium heat until the sugar melts. Turn off the heat and pour in the whipped cream and stir well.

2, the egg yolks, black sesame paste with a whisk to beat evenly.

3. Slowly add the mixture from 1 to 2 in several batches. Stir well and strain through a strainer. Into the container. And cover the container with plastic wrap or tinfoil, and use a toothpick to poke a small hole out of the air.

4, steamer do water, when the water boils, put in 3. Steam on high heat for 1 minute, then turn to low heat and steam for another 6-8 minutes.

5, steamed, cooled sprinkled with a few black sesame seeds to do decoration can be. It's also very tasty while it's hot. If you like, you can also add some walnuts.

Tips:

Can also be done in the microwave or oven. If you have vanilla extract, add 2-3 drops before steaming to add flavor and remove the egg smell.

If you like the taste of caramel sauce, you can simmer the sauce according to the following method (I didn't use)

Caramel sauce

80G fine sugar, 3 tablespoons of water, 1 tablespoon of hot water

Directions: In a small saucepan, add the sugar and water together over medium heat, stirring all the time, and straight to the appearance of the color of the sugar, then you can re-heat the water. Stir well to become caramel sauce.

★. Mulberry Sago Pudding

Ingredients:

Mulberry jam, milk, fish glue powder, sago

Method:

1, 2 tablespoons of mulberry jam, add 1 tablespoon of water, stirred across the hot water and then melted;

2, 50ml of milk, warm, pour into the mix of the mulberry jam, stirring well with a whisk;

3, processed in the jam milk Add 1 tablespoon of fish gelatin powder, slowly stirring evenly across the hot water;

4, and then poured into the chrysanthemum mold with a spoon, 8 full can be;

5, add boiled sago to control the water, carefully stirred with a toothpick or chopsticks;

6, the chrysanthemum mold into the refrigerator freezer for about 1 hour (depending on the refrigerator of their own depending on the time), freeze molding inverted, with a toothpick to be careful!

Tips:

1, mold, use a toothpick in the mold edge of a week, gently inverted on the mold can be released;

2, boil the milk, with a vanilla stick dipped in a better, no vanilla stick, as I do, on the vanilla extract instead of it. If you don't put the vanilla extract, there may be a fishy smell of eggs, and not so fragrant, the taste will be greatly reduced;

3, poured into the mold before the custard sifted can make the pudding taste more smooth;

4, I put this amount of pudding in the pudding mold is not completely poured, the pudding amount of pudding according to their own size of pudding mold doubled;

5, if you have no If you don't have an oven, just use a steamer, it should work. Mix the 6 ingredients together in the top drawer of a steamer and do this over a gentle heat, stirring at all times

2 Add the 2 lightly beaten eggs

3 When the mixture appears to be thick, pour into a pudding bowl. Place in the refrigerator and it will be ready when completely cold

Ingredients: 1/3 cup sugar, 1/3 cup cornstarch , 2 cups water, 3 large beaten eggs, 1/3 cup lemon juice, 1 tablespoon butter, 3-4 large oranges, cut in half, and mint leaves

How to make it:

In a beater cup, combine the sugar, cornstarch and water. Heat in microwave on high for two minutes and stir well. Heat for another two minutes and stir well. Repeat for 30-60 seconds until they become thick and clear. Meanwhile, whisk the eggs, which must be yolk-removed, add a small amount of the mixture to the eggs and heat through. Pour the heated eggs back into the remaining mixture for another two minutes and whisk well. Add the lemon juice and butter and stir. Cool them. Hollow out the oranges with a spoon and fill with the cooled mixture. Garnish the plate with mint leaves.

Winona Cream Pudding

Winona Cream Pudding Ingredients: a few drops of oil of Tannat, 16 grams of fish glue, two liters of cream, seven tablespoons of milk, 180 grams of sugar, four tablespoons of almond liqueur Steps in the preparation of Winona Cream Pudding: 1) boil the fish glue in four times the amount of water; 2) heat the cream, milk and sugar over a slow fire for two minutes and then remove from the fire, add the oil of Tannat and mix well; 3) add the cream, milk and sugar and then add the oil of Tannat. iii) Add the fish gelatin powder solution and cook over a slow fire until completely dissolved. Remove from heat and allow to cool, then add the liqueur. iv) Pour the mixture into curry cups and place in the fridge until solidified.

Easy and delicious pudding jelly

Ingredients

(1) 250g of fresh milk

(2) 250g of fresh milk, 4 eggs, 1/4 teaspoon of vanilla powder

(3) 1.5 tbsp of pearl powder, 100g of granulated sugar

(4) 1/2 teaspoon of brandy

(5) 2 tbsp of brown sugar 1/2 tsp pearl powder, 190g water

How to make it

1: Warm up ingredients (1) to 50-60℃, add them into ingredients (2) (Picture 1), mix well, and strain (Picture 2).

2. Boil the finished product of Method 1 over low heat, add the mixed ingredients (3) and boil to dissolve, turn off the heat, pour in the brandy and mix well, then put it into the mold and wait for it to solidify.

3. Boil the water in ingredient (5), add the brown sugar and pearl powder that has been mixed well and dissolved, pour it on the pudding liquid (Picture 3), and leave it to solidify, then refrigerate and enjoy.

Cherry pudding pie

In the previous program, the training station had introduced you to a variety of pudding practices, such as bread pudding, rice pudding, it has a delicate juice and, at the same time, we introduced you to the pie there are also many kinds of, it is tempting is the crunchy sweet crust, in fact, do you know? Pudding and pie are an excellent pair of partners in Western pastries, if you want to have the deliciousness of both at the same time, you may want to learn the cherry pudding pie that we recommend to you today.

Ingredients: flour, eggs, butter,, sugar, coconut flour, cherry wine, cherries.

Method:

1. Make the pie crust. Combine the low gluten flour (which is a less elastic flour that adds a fluffy texture.) Mix with butter, stir with egg, scrape the sides clean, and tie air holes all over the center of the pie with a fork (to prevent the crust from puffing up due to the lack of air), put it in the oven and bake at 200 degrees for 15 minutes on both upper and lower heat.

2. Make pudding. Put the eggs, sugar, milk, in a bowl, stir with a whisk, add the coconut flour and mix well.

3. Shape. Pour the pudding batter on the pie crust, add the cherries and bake in the oven at 200 degrees top and bottom for 30-35 minutes.

250g of fresh milk, 125g of sugar, 135g of eggs

[Method]

1. Divide the milk into two parts, mix one part with sugar, and put it on a small fire and heat it slowly to dissolve the sugar.

2. Pudding molds can be replaced by a small porcelain teacup, washed and dried, coated with a thin layer of oil.

3. Add 15g of water and 50g of sugar to the pot and simmer over low heat until golden brown, then pour into the pudding mold while it's still hot and cushion the bottom of the pudding mold (about 2cm thick).

4. Eggs into a bowl and whisked evenly, first add cold milk, then pour into the sugar dissolved in the hot milk and whisk, and then filtered through a fine sieve (or clean gauze) that is into the custard.

5. Pour the custard into the pudding mold (loaded to eight full), into the cage stewed over low heat for about 20 minutes, until the custard center is cooked can be out of the cage, cooled and covered in a small glass (or a small saucer) can be eaten.

[Nutrition]

Contains 24.4g of protein, 26.3g of fat, 128.2g of carbohydrates, 356mg of calcium, 4.3mg of iron, 1,326 international units of vitamin A, B10.3mg of vitamin B, B20.7mg of vitamin B, C0.3mg of vitamin C, and produces 8,170kcal of heat.

Eggs Pudding

Egg Pudding About 20 pcs.

Caramel:

Sugar 50g Water 1 tsp

Pudding: Eggs 2 Sugar 50g Milk 250g Whipped Cream 50g Rum v~@u

Remarks:

Unsalted Cream Moderate Amount

Preparations:

Methods:

1. Caramel: Mix the sugar with the water. Heat a heavy-bottomed saucepan, bring to a rolling boil, and then cook until it turns a brownish color. Turn off the heat immediately, as there will be residual heat, and if you cook it for too long, it will turn dark and bitter. Spread the unsalted cream on the model, then pour the caramel evenly into the small pudding model and let it set.

2. For the pudding, beat the eggs and sugar together, heat the milk to 80-85 degrees Celsius, add it to the egg mixture, and stir well. Add the whipped cream and rum, stir well, and pour into the model, about eight minutes full. {

3. Preheat the oven to 160~170 degrees C. Bake under hot water until completely cooked and solidified, then cool and refrigerate, then soak in hot water and scrape down the sides of the pudding with a knife.

Egg yolks --------- 3

Vanilla oil ------- a little

Preparation:

*Paint a thin layer of cream in the model.

*Preheat oven to approximately 150 degrees.

<Method>

1. Add the whole egg and egg yolk together and whisk to combine.

2. Warm the buttermilk to body temperature in another container, add the refined sugar and stir to mix, when the sugar is dissolved.

3. Add ingredient 2 to ingredient 1.

4. Add vanilla oil to Ingredient 3 and strain the mixture to remove any foam from the surface. Cover the mixture with a piece of tissue paper from the top so that the foam disappears

Strain the mixture through a strainer to make the mixture homogeneous and smooth.

When bubbles are left on the surface, the burnt surface will be uneven and small holes will appear on the surface, so the bubbles must be completely removed.

5. Use a ladle to easily pour the ingredients into the container. Remember to tilt the ladle slowly to prevent bubbles from appearing on the surface.

6. Put warm water in the burner plate about 2/3 of the height of the pudding cups, and arrange the puddings evenly in the plate, and bake at 150 degrees

In addition to the pudding cups, you can also use coffee cups as a substitute, and when you are barbecuing, insert a toothpick into the non-sticky material, and you are done.

Chocolate pudding (my favorite ！！！！！！！)

The ingredients are the same as above, but with the addition of

125 grams of sweet chocolate

10 cc of brandy

1/2 bar of vanilla beans

Methods:

1. Stir together the whole egg and egg yolks and mix them together.

2. In a separate container, warm the buttermilk to body temperature, add the sugar and stir to dissolve, and add the vanilla bean for flavor.

3. Slowly add all ingredients of Ingredient 2) to Ingredient 1), then add the chocolate and mix, and add the vanilla extract, if using, at this time.

4. Sift all ingredients of Ingredient 3 through a sieve and remove any foam from the surface with a piece of tissue paper.

5. Pour the 4 ingredients into the pudding cups and steam them in a 150 degree oven for about 40~50 minutes.