Baking time: 25-35 minutes

Baking temperature: 150/ 150℃

Necessary equipment: steel basin, manual egg beater, flour sieve, pudding cup and baking tray.

Reference quantity: 8 pieces

condiments

Name and weight of raw materials (g)

Cream 450.0

Mango paste 300.0

Sugar 90.0

Egg yolk 150.0

Vanilla essence 1.0

Preparatory work:

Oven preheating

Prepare a baking tray and pour in 25px hot water.

Production steps:

1. Put the whipped cream, mango puree and white sugar into a basin and cook over medium heat until the white sugar melts (be careful not to boil the whipped cream).

2. Turn off the fire and sieve the mixture. 3. Add vanilla extract and broken egg yolk and stir well with a manual whisk (try to avoid foaming, if any, use a napkin to defoam).

4. Pour the mixture into the mold until it is full in 8 minutes.

5. Put the mold in a baking tray filled with hot water and put it in the oven.

6. Steam and bake in water until the central part of the pudding condenses, then take it out of the oven, cool it to room temperature, and then put it in the refrigerator for 2-3 hours.

material

Mango 200g, fresh milk 100cc, whipped cream 50cc, gelatin tablets 1.5 tablets, jelly powder 6g, refined sugar 1 spoon, fructose 20cc, mango sauce 1 spoon.

working methods

1. Wash mango, peel and cut into dices. First, take half a mango and put it in a blender to make juice with fructose, and pour it into a cup for later use.

2. Gelatine tablets are softened with ice water and extruded for later use.

3. Mix jelly powder and fine sugar, cook with fresh milk until jelly powder is completely dissolved, add the gelatine tablets of Method 2, stir well, and then beat with fresh cream with a blender to make it thick.

4. Pour the materials from the third step into the mango juice cup completed in step 1, mix well, pour into the model for a little shaping, and then put it in the refrigerator 1 hour to take it out. Finally, add the remaining diced mango meat in step 1, and then drizzle with mango sauce.