The ratio of water to eggs
When steaming custard, if the ratio of water to eggs is not well controlled, if more water is added, the egg liquid will be thinner and the steamed custard will not solidify. The ratio of eggs to water is generally 1:2, but it is not necessary to strictly follow the ratio of 1:2, as long as the eggs are light yellow and the texture is not thin after adding water.
Cooking time problem
Secondly, it may be a matter of steaming time. Although the custard is easy to cook, it takes 15-20 minutes to steam. If it is found that it is not completely solidified, the steaming time can be increased, and generally it can also be steamed at a residual temperature, so that the custard will be tender.
Harmonic problem
If the eggs and water are not fully stirred evenly when steaming the custard, it may also cause the phenomenon of non-solidification, so it is recommended to fully stir evenly before cooking.
It needs to be remedied according to the cause.
If it is because the ratio of eggs to water is incorrect, usually too much water will not solidify, and it can be remedied by adding eggs and adjusting the egg liquid to a suitable texture.
If the steaming time is not enough, it is only necessary to extend the steaming time, but it is not recommended to use fire, so it is easy to steam out the custard.
But because there is no good remedy if it is not mixed evenly. Although it doesn't solidify, eggs will still solidify at high temperature. If the custard in this state continues to be stirred, it is easy to be steamed.
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