A, pudding

Practice

1, milk pour bowl?

2, then put the milk bowl in a pot of water to heat (preferably with low heat), add QQ sugar into the bowl, while stirring the milk until all the QQ sugar melted?

3, after all the melting will be removed from the bowl, dry it

Two, easy pudding

Materials:

A. 4 eggs, 2 egg yolks, 100g icing sugar, 50g milk powder, 3 cups of water, a little salt,

B. 30g icing sugar, 100g of water

Practice

1. Material A of the egg and the egg yolks beaten into an egg wash and set aside.

2. Cook ingredient B in a pot until it becomes light coffee-colored caramel water, then quickly pour it into the prepared model and set aside until it cools.

3. Heat a pan, pour in 1 cup of water and 30g of icing sugar and cook over low heat until all the sugar is melted, then pour in the milk powder and mix well, then pour in the egg mixture from recipe 1 and mix well, and finally pour in the remaining 2 cups of water and mix well.

Materials: QQ sugar What flavor can be as long as it is QQ sugar

Pure milk What brand can be as long as it is pure milk

Pour the pure milk into a ceramic bowl of water and warm, do not boil, and add QQ sugar (I probably used 400 ml of milk and a whole packet of more than two dollars of the kind of QQ sugar, 80 cents a packet of not enough to use it ~) keep stirring slowly, do not let the milk boil. Milk boiling, QQ sugar will be very fun to become sticky and then slowly melted ~ can also by the way steamed face (no choice drop.) After all melted, you can put into a container and throw it in the refrigerator to the fresh layer, you can add some raisins or diced fruit. After a few hours, it will solidify. What flavor of QQ sugar is what color what flavor of milk pudding ~ taste quite good drop

Pudding is a traditional British food. It is from the ancient used to indicate that the blood sausage mixed with the "cloth section" evolved, nowadays with eggs, flour and milk as the material made of pudding, is by the Saxons at the time of the teaching down. In medieval monasteries, a "mixture of fruit and oatmeal" was called "pudding". The official appearance of this pudding was in the 16th century, in the time of Elizabeth I. It was made with gravy, fruit juice, dried fruit and flour. 17th- and 18th-century puddings were made with eggs, milk and flour.

1. Mix the fish gelatin with water.

2. Basically, the best ratio of gelatin to water is 100g of gelatin: 2500g of water (including the initial soaking of the gelatin and the ingredients to be mixed).

3. After boiling, heat the fish glue in a pot over water. Because the fish glue is a bit fishy, so this time to put the wine.

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

5. Because the yogurt can not be heated, so the task of pudding to be flavored on the fish glue on the task.

6. Add the honey to the gelatin while it is still hot and stir.

7. Then let it cool a little, not too cold, or it will be knotted, it is best to control the temperature at a slight temperature, pour the yogurt in a large container.

8. yogurt and fish gelatin mix. [2]?

9. The temperature of the yogurt and fish gelatin should not be too different. If the yogurt is too hot, it will thin out, and if it is too cold, the gelatin will not mix well when you stir the gelatin. Find a container, preferably with a beautiful patterned bottom so that it will be more feeling Oh. Seal with plastic wrap and refrigerate for 2-3 hours. When finished, snap the pudding out of the container.