1. Boil 500ml of water, turn down the heat, put in 50g of pudding powder and stir in the pot with a spoon.
2, add the right amount of sugar according to personal taste.
3, boil until slightly boiling, make sure the pudding powder completely dissolved off the heat.
4. Pour the pudding solution into containers or molds and allow to cool naturally.
5. When it's hot, cover the pudding with a lid and place it in the refrigerator to chill, then take it out and serve.
6. If there are white particles on the surface of the finished pudding, it is the pudding powder not completely dissolved, and the air bubbles generated by the air, which does not affect the consumption.
★. Yogurt pudding
Ingredients 1: honey, yogurt, brandy
The soul of the pudding material - fish glue (this is basically in the north-south market can be purchased)
The fish glue and water and mix.
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, put the pot on the water heating. Because the fish glue is a bit fishy, so this time to put wine.
Dissolving process 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 as you like how much! Sweetness
Then let it cool a little, be careful not to overcool, or it will be knotted up, it is best to control the temperature at a slight temperature, pour the yogurt in a large container ~
Yogurt and fish glue mixing
The temperature of the yogurt and the fish glue should not be too big a difference. 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 ~,
The best 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 to chill for about 2-3 hours. After chilling the pudding buckle out, this time you will see the quivering mix, and 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?
This pudding will be perfect for afternoon tea with close friends!
And then put out a small pudding decorative method, very charming color, out of the banquet are no problem at all
★. Chocolate Milk Egg Caramel Pudding
Materials:
Chocolate milk 400ml, caster sugar 3 tbsp (personally I think it should be in the point), 3 eggs, caramel syrup (caster sugar 3 tbsp, a tbsp of water.). Make it in a small saucepan, add the sugar and water to the pan, stir quickly, and heat over high heat)
Methods:
①Heat the chocolate milk and add the sugar, and when the sugar is melted, turn off the heat immediately to dissipate the heat (be careful not to let the milk boil)
②Whisk the eggs well
③Put ① in ②
④Strain ③ with a strainer
Pour the caramel syrup into 4 cups and then add the caramel syrup into 4 cups. Pour the caramel syrup into 4 glasses and divide step 4 over them.
Steam it in a steamer and wait for the lower layer of water to boil.
Steam for 2-3 minutes on strong heat, 13-15 minutes on weak heat.
Cool in the refrigerator for 2 hours.
★. Norwegian fruit pudding
With: 150g of black plum preserves, 100g of sugar, 50g of cornstarch, 20g 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 and preserves to be used.
2. Add 300 grams of cold water in another pot, put sugar and salt and cinnamon to boil, then mix a little cold water and cornstarch into a slurry, slowly pour into the boiling water, stirring constantly.
3. Mix the cornmeal paste with the juice of the dried fruit, the flesh of the dried fruit and the lemon juice, put it into a bowl and let it cool down, then send it to the refrigerator.
4. Serve directly without pouring out the contents of the bowl.
Features:
Remarks:
Remarks:
Note:
★. Strawberry Pudding
Raw materials: 100 grams of fresh strawberries, 100 grams of strawberry jam, 1 liter of evaporated milk (available in supermarkets), sugar, 60 grams of gelatin, 30 grams of strawberry juice.
Methods
1. Melt the gelatin in warm water and add strawberry juice.
2. Add pectin to the top of the strawberries, just enough to cover the strawberries.
3. Beat up the cream, add the rest of the pectin to the cream, put it in a selected container, put it in the refrigerator to freeze and shape, then pour it into a plate to make a cream jelly.
4. Lightly cover the top of the custard with the strawberry 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, vanilla powder a little
Caramel pudding practice:
1, the caramel of the sugar and water poured into the 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
Materials:
1 cup of milk, 70 grams of fine sugar, 3/4 cup of whipped cream, 4 egg yolks, 2 tablespoons of black sesame paste, a little black sesame seeds
Practice:
1, pour the milk into the pot, fine sugar, stirring over medium heat until the sugar melts. Turn off the heat and pour in the whipped cream and stir well.
2. Stir in the egg yolks and black sesame paste with a whisk.
3. Add the egg yolks and black sesame paste to the whisk. Stir well and strain through a strainer. Add to the container. And cover the container with plastic wrap or tinfoil and poke a small hole with a toothpick to vent.
4, steamer do water, wait for the water to boil, put in 3. Steam for 1 minute on high heat, then turn to low heat and steam for another 6-8 minutes.
5, after steaming, let cool and sprinkle a few black sesame seeds for decoration. It's also very tasty while it's still hot. You can also add some walnuts if you like.
Tips:
You can also use the microwave or oven to do. 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 in the following way (I didn't use it)
Caramel sauce
Fine sugar 80G, 3 tablespoons of water, 1 tablespoon of hot water
Methods: In a small saucepan, add the sugar and water together, over medium heat, stirring all the time, and then reheat the water after the color of the sugar appears. Stir well to become caramel sauce.
★. Mulberry sago pudding
Raw materials:
Mulberry jam, milk, fish glue powder, sago
Practice:
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, stirred 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 use a spoon to pour into the chrysanthemum mold, 8 full can be;
5, add boiled sago to control the water dry, with a toothpick or chopsticks, carefully stirred;
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 and careful! The mold can be taken off.
Tips:
1, when unmolding, use a toothpick to cut around the edges of the mold, gently inverted on the mold can be released;
2, when cooking milk, with a vanilla stick dipped in a better, no vanilla stick as I do, 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 mold is not completely poured, pudding amount of pudding according to their own size of pudding mold doubled;
5, if there are no If you don't have an oven, just use a steamer, it should work.
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"Animals"
Pudding, a type of Gakkalian hamster, is a laboratory-bred variety bred by the Japanese in the early 1990s as a result of genetic mutation, so if anyone says that pudding is a wild-colored variety, they must be a hamster layman. Pudding fur is generally golden and shiny, like a delicious custard pudding, which is where Pudding gets its name from. Of course, Pudding hamster fur ranges from creamy yellow to golden yellow, and there are also white and variegated Pudding, with a slightly darker dorsal line on its back than its fur color.
Pudding's character is also very gentle, but is the most timid of the three hamster varieties, when attacked by the fear will only be crazy screaming, and will not fight back, in the hamster family Pudding is the most bullied one, and Pudding with a bit of nervousness, compared to the other three hamster, and Pudding and Pudding close to the extra effort must be made.
Budding is also the least athletic of all the three hamster species, eating and sleeping, roller and other hamster toys can't mobilize his sports cells, at most in a relatively large space to take a walk and then will find a place to lie down, if you can replace his instincts to snatch the food for the movement of the initiative, then Budding how "healthy" the hamster should be! "The hamster ah, so most of the pudding is obese, consider keeping pudding rat friends must force him to exercise more, every day to throw the hamster ball on the roll for more than half an hour is a good method.
Because the pudding is a genetic mutation of the breed, and laziness, so the pudding's body and resistance to disease is relatively weak, the birth of the baby survival rate of the pudding is not as high as other varieties, so consider and pudding pairing try to pick the body and resistance to disease is better than the breed, and the mother of the pudding is prone to illnesses that lead to difficult labor or death when pregnant, so it is generally recognized as the best pairing is the announcement of the pudding with the mother of the Silver Fox or mother of the Purple Warehouse, the best pairing is a female Silver Fox or female Purple Warehouse. However, the pudding with the purple barn gene is more prone to color change, and has a high chance of becoming a gray pudding or black pudding. Moreover, a pudding and purple barn match will not be able to produce a silver fox or a golden fox, but a pudding and a silver fox match will be able to produce a triple line, a purple barn, a pudding, a silver fox, and a golden fox.
Lastly, it is worth noting that if you are considering pairing a pudding, it is best to do so from a young age. Halfway couples are more difficult for puddings because they are more afraid of other hamster breeds, and it is better if they grow up together.