Various pudding practices:

The simplest pudding:

1 。 Eggs, milk and sugar.

2。 First, stir the eggs, then boil the milk and let it cool.

Then pour the milk into the egg and stir it quickly until it is completely blended, and then add sugar to adjust the taste.

3。 Then take it out and steam it for about 5- 10 minutes, just like steaming eggs.

4。 It can be eaten immediately after steaming or frozen.

Yogurt pudding

First of all, raw materials: honey, yogurt, brandy (in fact, it is best to have rum ... to remove fishy smell)-gelatin, which can be bought at more than 30 yuan a catty in North and South goods markets or food additive stores. It seems that I have been sweating for at least 2.3 years. I've also seen small packages sold by people on Taobao. It seems very cheap. Mix the fish glue with cold water. Basically, the optimal sequence of gelatin and water is 100g gelatin: 2500g water (including the first soaking water of gelatin and the liquid materials to be mixed). After boiling, put it in a pot and steam until it melts, and skim off everything that is not pleasing to the eye ~

Because gelatin smells a little fishy, put some wine at this time.

Because yogurt cloth can be heated, the task of seasoning pudding depends on fish glue ~

Add honey to the fish glue while it is hot. The amount you add depends on how sweet you like it. ...

Then let it cool, be careful not to be too cold, or it will knot.

Yogurt mixed with gelatin

I stir, I stir, I stir, I stir.

Find a container and put it in ~

It's best to use pudding with pl pattern on the bottom, which looks good.

It takes about half a day to seal it with plastic wrap and put it in the refrigerator.

Buckle out the frozen pudding, and then you will see the trembling gangsters, and the white and tender pudding is pulled naked.

-

Egg pudding

[Ingredients/Seasoning]: 500-600g water, egg pudding ready-mixed powder 120g.

[Production process]:

1. Bring the water to a boil, then turn the heat down, add the pudding ready-mixed powder, stir quickly and evenly, continue cooking for 1-2 minutes, and then turn off the heat.

2. Filtering the pudding liquid of method 1 once can remove unnecessary residues and make the pudding taste more delicate.

3. Pour the pudding liquid into the model while it is hot, and then buckle it out after it is completely cooled and solidified, which is the delicious egg pudding.

-

Mango Pudding

Ingredients: mango, 4 cups of milk, 1 box of floret milk, a can of coconut milk and a can of gelatin powder? 0? Four boxes are dissolved in hot water without a grain left.

working methods

1. Scrape two mangoes, peel them and put them in a blender. Add milk, flower milk, coconut milk and dissolved gelatin powder to make juice.

2. The other two mangoes are peeled and chopped.

3. Put the stirred juice and pulp into a Budian mold, and then put it in the refrigerator for a few hours to solidify.

You can add sago if you like, and half a bowl of sago can be boiled in boiling water. The water can be boiled once or twice when it is cold. When it is ripe, you can use ice water to cool the river (grid water) and add it to juice and pulp.

-

Chocolate milk egg caramel pudding

Materials:

Chocolate milk 400 ml

3 tablespoons sugar (I think it should be recharged)

Three eggs.

Coke syrup (3 tablespoons sugar, 1 tablespoon water. Cook in a small pot, put sugar and water in the pot, stir quickly, and heat with strong fire)

Exercise:

① Heat chocolate milk and add sugar. When the sugar melts, turn off the fire immediately (be careful not to let the milk boil).

② Stir the eggs thoroughly.

③ Put ① into ②.

④ Filter with a strainer ③.

Pour the cola syrup into 4 cups and divide the fourth step into 4 parts.

Put in a steamer and steam until the lower water boils, then put in.

Steam on high fire for 2-3 minutes, and steam on low fire 13- 15 minutes.

After cooling, put it in the refrigerator for 2 hours.

-

Norwegian fruit pudding

Ingredients: preserved black plum150g, white sugar100g, 50g corn flour, 20g lemon juice, a little salt and cinnamon powder.

Exercise:

1. Soak the preserved plum in 300g cold water overnight, put it in the pot for 20 minutes the next day, and then remove the core and leave the juice as preserved plum.

2. Add 300 grams of cold water to another pot, add sugar salt and cinnamon powder to boil, then mix a little cold water and corn flour into a slurry, slowly pour it into the boiled water, and keep stirring evenly.

3. Mix the corn paste with preserved fruit juice, preserved fruit meat and lemon juice, put it in a bowl, spread it out and send it to the refrigerator.

When eating, you don't need to pour out the things in the bowl, just hold them.

-

Orange pudding

Ingredients: 750g of sweet orange and 600g of eggs.

Seasoning: 350 grams of sugar.

Cooking method: peel and juice oranges; Open the egg and take the yolk for later use.

Put orange juice and sugar into a pot and cook over low heat until thick. When they are cool, slowly pour in the egg yolk juice and stir well. Pour it into the oiled pudding mold, steam it in a steamer, cool it thoroughly and take it out.

-

Jujube pudding

Ingredients: 250g of red dates, 0/00g of sugar150g of starch150g, 500g of evaporated milk and 50g of honey.

Exercise:

1. Cook the red dates in a pot, peel and core them, and leave the meat and juice for later use;

2. Slowly add sugar, honey and starch into the jujube juice to boil, and stir while cooking to avoid sticking to the pot and caking;

3. Pour the light milk and jujube meat into the pot and mix well;

4. After cooling, put it in the refrigerator for use. 1 1 1 1

Features: Deep red in color, tender, smooth and soft.

Remarks: Fresh milk can be used instead of light milk. This product is dark red in color and has the effects of invigorating spleen and regulating stomach.

-

Spotted dick

Ingredients: butter150g, milk 400g, eggs 400g, flour 200g, corn flour 20g, sugar 300g, raisins 75g, a little vanilla powder and baking powder.

Exercise:

1. Wash raisins, remove pedicles and soak them in warm water for later use.

2. Put the flour into the basket, add sugar (200g), egg yolk (100g) and milk (150g), stir well with a wooden spatula, then pour in softened butter, add a little baking powder and a little vanilla powder, and stir well together.

3. Take the egg white with a drawstring (150g 0), mix it with the prepared batter, add the soaked raisins, stir well, put it in a pudding mold with butter in advance, put it in 80%, steam it on the pot for about half an hour, and take it out (don't lift the pot halfway).

4. Boil the remaining sugar and milk in the pot, put a little cold water into the corn flour and egg yolk (80g), pour them into the pot together with the vanilla powder, and stir them into juice. When you go on stage, put the pudding in the cup and pour the juice on it. Features: light yellow color, sweet taste, suitable for hot food.

-

Bread apple pudding

Raw materials:

Bread 100g, apple (with the best acidity) 100g, sugar 175g, egg 100g, milk 100g, vanilla 1/3 slices or a little edible essence.

Exercise:

1. First, put 40 cocoons of sugar into the pot, stir-fry until it is light brown, and pour it into the mold or tea bowl while it is hot (lay the bottom of the mold).

2. Cut off the shell of the bread, then cut it into cubes (preferably baked or fried), put the diced apples in the pot, mix well, and put them in a mold with a sugar bottom.

3. Knock the eggs into the pot, add sugar, vanilla slices (pressed into powder) or edible essence, stir the milk evenly, and pour it into the mold containing diced bread and diced apple. Steam in a steamer for about 20 minutes, take it out, let it cool, and buckle the pudding in the center of the plate and serve.

Features:

Soft texture, sweet and delicious.

-

Bavarian pudding

Materials:

2 egg yolks

B sugar 70g

C milk 1 cup

D 2/3~ 1 cup of whipped cream

E rubber powder (gelatin) 1 spoon (I used 6 pieces of 2.6g clear film ... maybe 4 pieces will be enough).

A little vanilla extract

I added 1/2 teaspoons of rum.

Exercise:

1. Soak the gelatin tablets in cold water, or soak the gelatin powder in 3 tablespoons of cold water for later use.

2. Boil the milk in the pot until it boils.

3. Pour the egg liquid into the jar. Add sugar. Stir and mix. Pour (2) into the egg liquid and stir well. Add vanilla extract.

4. Add (1) into (3) and mix thoroughly ... Put the container in cold water. Cool/stir until slightly sticky (it takes some time! Can wait for cooling before stirring)

5. Stir the whipped cream for 6 minutes, and then distribute. Add it to (4). Gently stir well. Mould. Refrigerate in the refrigerator until it is solidified.

Making method of delicious caramel pudding cake (turn)

6-inch fixed mold

Caramel material: 3.5 tablespoons sugar, 1 tablespoon hot water.

Pudding materials: 2 egg yolks, 1 whole egg, 1/8 teaspoons of vanilla extract, 150C. C milk and 1 teaspoon sugar.

Cake ingredients: 2 tablespoons salad oil, 2.5 tablespoons low flour, 2 egg yolks, 30C. Milk, 1/8 tbsp vanilla extract, 1 tbsp sugar and 2 proteins.

Practice: 1. Boiling caramel: put sugar in a small pot, heat it with medium heat until it dissolves into liquid, gently shake the pot, turn to low heat, continue heating until the sugar turns light brown, turn off the heat, add 1 tablespoon of boiling hot water and stir it quickly with chopsticks, pour the caramel into the cake mold, and gently rotate it to cover the bottom of the baking tray.

2. Pudding material: milk 150C. C and sugar 1 tablespoon are put into a soup pot and heated until the sugar dissolves, and the heat is turned off. Beat the yolk and whole egg into a bowl, gently pat it with an egg beater (no foaming), pour the egg liquid into the milk and stir it quickly and evenly, add vanilla extract and stir it evenly, and filter it twice with a sieve for later use. Stir the milk until it cools down a little.

3. Cake material: Beat the egg yolk until the color is white and light, add salad oil and stir until it is evenly mixed, then add milk and stir until it is evenly mixed, add sieved low flour and vanilla extract and stir to form egg yolk paste, and preheat the oven 150c. Put 2 egg whites in a clean oil-free whisk and beat them with an electric mixer until they are frothy. Add 1 tablespoon sugar, continue beating, and then add 65433 sugar.

4. Pour the pudding liquid into the cake mold (caramel has hardened and solidified at this time), and then pour the cake batter on the surface of the pudding liquid. Because there are many bubbles in the cake batter, which are lighter than the pudding liquid, they will float on the surface. Gently flatten the surface with a rubber knife, put the whole mold into a baking tray, add hot water to the baking tray, and bake in the oven for about 45 minutes. After the cake cools, it can be demoulded. When demoulding, you can scrape a thin piece of paper or bamboo stick around the cake mold, put a big plate on it, turn it upside down and buckle it out.

How to make double custard pudding?

1. Raw material preparation: instant coffee, a bag of fresh milk, a bag of breakfast milk, agar (only one tenth of this bag is used in the picture). Optional ingredients: milk powder, chocolate sauce, sugar.

2. Soak agar in hot water for about 10 minute.

3. Put 2 packets of milk and soaked agar into the pot, heat it on low heat and stir it constantly.

Now, agar is completely dissolved in milk.

5. Take a container (the shape can be selected according to your own preferences), dip a little vegetable oil with a paper towel and coat a thin layer on the inner wall of the container. Pour half of the dissolved milk and agar into a container, add appropriate amount of coffee and sugar and stir (no sugar is needed according to your own taste).

6. Let it stand until it is basically solidified. At this time, the milk and agar left in the pot have also solidified, so they should be reheated and melted and poured into the container. Then standing and cooling until it is completely solidified.

7. Pour it on the plate.

Sprinkle a layer of milk powder

9. Cut into pieces and put them on a plate, squeeze a little chocolate sauce for ornament, or put jam or diced fresh fruit. Enjoy it.

Tip: 1. Excessive heating of milk is easy to lose its original nutrients. Solution: heat the milk until it boils, remove it from the fire and repeat it for 2-3 times. 2. Put a little oil in the container so that the milk jelly can "slide" smoothly when it is reversed.

Various pudding practices

milk pudding

(16 quantity)

Materials:

20 grams of konjac jelly powder, 0/00g of fine sugar/kloc-0, 800c.c of fresh milk, 0/50c.c of animal fresh milk, 4 egg yolks and appropriate amount of vanilla extract.

Exercise:

1. Amorphophallus konjac jelly ˋ fine sugar ˋ Mix well. Slowly add 500c.c fresh milk to room temperature and mix well. Put it on the stove and heat it to about 80 degrees.

2. Heat another portion of fresh milk and animal cream at 30 degrees Celsius to boiling. Pour in the egg yolk and stir well.

3. Practice 1 and 2, mix evenly, filter once, and then heat to boiling.

4. Add vanilla extract and stir well. Before solidification, put it into the pudding mold. After cooling, put it in the cold storage for about 2-3 hours.

Budingta

Ingredients: 1 soup bowl, 1 pudding, 4 cantaloupe balls, 1 strawberry, 3 tablespoons exotic jam, a little strawberry jam.

1 Pujiang

Add exotic jam to the soup bowl.

2 underline

Underline with strawberry jam.

3 tick marks

Draw a circle on strawberry jam with a toothpick, and put cantaloupe balls and strawberries on the pudding.

Strange jam

Ingredients: 6 kiwi fruits, 80g apricot and peach sauce.

Tip: So is strawberry jam. 300 grams of strawberries and 80 grams of apricot jam.

Cai Xia mantian pudding

Ingredients: 1 big plate, 1 pudding, appropriate amount of chocolate sauce, strawberry jam and orange juice, 1 strawberry, 1 small apple and several berries (berries are not needed).

1 drip sauce

Chocolate sauce dripped on the plate at 8 o'clock.

2 Add the sauce

Drop strawberry orange juice sauce next to the chocolate sauce.

3 turntable

Turn the plate three times and let the sauce fly freely.

4 position

Put the pudding on the plate.

5 decoration

Slice strawberries and apples (don't slice every piece), press them into a fan shape, and decorate the pudding with berries.

Chocolate sauce

Materials: 64% chocolate180g (broken), honey10g, and milk 240g.

Orange jam

Ingredients: 500㏄ orange juice, 60g sugar, 30g corn flour.

Coffee pudding stuffing

A glass of water 1, 7 tablespoons milk powder, 4 tablespoons corn flour, and eggs 1.5.

B water 1.5 cup, sugar 3/4 cup.

C vanilla extract 1 drop, 2 tablespoons cream, 2 tablespoons coffee powder.

Dissolve water, milk powder and corn flour in 1 First material A, then add the eggs and mix well.

2. Boil the material B in a pot, then add the material 1, cook with low fire until it solidifies, and then turn off the fire.

3. Add material C into 2 and mix thoroughly.

Steamed pudding

Name and quantity of materials:

Eggs ... five.

Sugar ... 3/4 cups

Milk ... 3 cups

Vanilla slices ... 1 slice

Exercise:

Gently stir the eggs and sugar with a direct mixer. Don't beat them as hard as you beat a cake, or bubbles will form and there will be holes in the pudding when it is steamed.

Add milk and chopped vanilla slices, mix well and gently scoop in 12 model.

After the steamer or wok is filled with water and boiled, the puddings are discharged one by one and steamed for 40 minutes with extremely low fire.

After steaming, pour it on a plate, pour a little caramel honey on it and eat it while it is hot. Tender and delicious.

Precautions:

1. The degree to which water will boil but not boil is the most suitable for steaming pudding. When heated, the pudding will be full of holes and not detailed. If the water is still boiling after a small fire, fold the lid of the steamer a little.

2. Some people put caramel honey in the model first, and then steam it with pudding juice. But this way, the caramel honey will be scattered and will not condense.

Mango Pudding

Material: mango gel powder x 1,

Mango x 1

Water 225ml

Thin milk x 1

Output: 1. Mango-flavored gel is mixed with water.

2. Mix the light milk with (1).

3. Put the mango into a cube (2)

4. Put (3) in the refrigerator

Caramel egg milk

Materials:

8-inch mold 1.

1 jar of guangquan fresh milk 960cc.

Six whole eggs.

100g fine sugar. Boiled pudding

100g fine sugar. Boiled caramel

Exercise:

1. First, pour 100g fine sugar into the pot, add about 50g water, and cook caramel over medium heat.

2. When the sugar is cooked to golden brown, leave the fire. Add 1 a little water and mix well.

3. Pour into the mold and let it dry.

4. Turn off the heat when the milk is boiled to 80c, add sugar and mix well. Add the broken egg yolk and stir well, then plug it.

5. Put the caramel in the mold and put it in the oven.

Baking method:

1. Baked pudding must be baked underwater (there must be water around the mold).

2. Use150c/150c ... about 50 minutes.

3. It's ok to see if there is condensation and dehydration! !

Coffee pudding

Equipment:

Oven, pudding mold 5, cooking stove, small pot.

Pudding egg liquid material:

2 eggs [large]

60 grams of sugar

Milk 250 ml

Cinnamon powder 1/3 teaspoons

Cream 50 ml

2.5 teaspoons of instant coffee

Coffee liqueur 1 teaspoon

Sauce:

Cream 100 ml

Coffee liqueur 1 tablespoon

A little cinnamon powder

A little unsalted cream.

Exercise:

[1] Apply a thin layer of cream to all inner surfaces of the model.

[2] Making pudding and egg liquid. Put the eggs in a bowl, beat them with an egg beater until they foam, then add the sugar and mix well.

(3) Put the milk and cinnamon powder into a pot and heat it. Remove from the fire immediately before boiling, then add coffee to mix and dissolve.

(4) Add [2] into [3] while stirring, then add whipped cream and coffee liqueur, stir evenly, and then sieve with a tea ware.

(5) Pour the pudding egg liquid of [4] into the accurate model in equal amount and discharge it on the baking tray. Fill the baking tray with hot water to a depth of 2 cm, then send it into the oven preheated to 150℃ and bake for 30 minutes.

6. After cooling, put it in the refrigerator. When eating, warm the model with hot water, insert a knife or bamboo stick between the model and the pudding, rotate it back and forth to remove the mold, and then take the pudding out and put it on the plate.

7] Cream and coffee liqueur can be made into thick foam, poured on the pudding and decorated with a little cinnamon to give off a fragrance.

Precautions:

○ If you use espresso, reduce the amount.

Milk rice pudding

600cc of fresh milk, 65438+ 0/2 bowl of fragrant rice, 50g of sugar and a little raisins.

Exercise:

1. Boil fragrant rice and sugar in milk, then turn to low heat and cook slowly until it is as thick as porridge. If it is too dry, increase the milk to adjust the consistency. )

2. add raisins before eating, and the cold taste is better.

Pannacotta Italian pudding

This snack is characterized by smoothness. Originated in northern Italy, dairy farmers collect milk and leave it overnight at low temperature, when a thick layer of cream floats on it. The raw material is this fragrant milk. But if you can't get such raw materials, you can still do it in a flexible way. * This formula does not use eggs.

* A teaspoon of Geely T powder is about 2.2 grams.

The finished product can be used for dipping sauce. Such as strawberry jam, chocolate jam or caramel *.

Caramel: Mix 2 tablespoons of water and 75g of white sugar to make caramel, then add 50℃ water to mix evenly, cool and pour it on the pudding.

Size: 4 pudding cups.

Materials:

Milk 250 ml

250g whipped cream

2 teaspoons of Geely T powder * (about 4.4 grams)

A little vanilla extract

Sugar 15 ~ 20g (one tablespoon is about 15g).

Exercise:

1. Heat whipped cream, milk and sugar without boiling.

Add vanilla extract

3. Add Geely T powder to melt (above 80℃). (Before use, soak Geely T powder in a small amount of cold water. )

4. Divide it into several equal parts and put it in the refrigerator until it is solidified.

Apple almond pudding

Materials:

5 apples (about 2 pounds)

Medium gluten flour ... 1 cup

Egg 2.

Coarse sugar ... 1 cup

Salt 1/4 teaspoon.

Almond essence ... 1/4 teaspoons.

Vanilla essence ... 1 spoon

Cream (without salt) ... 1/2 cups

Grilled almond beans ... 1/2 cups

Exercise:

1. Take the cream out of the refrigerator to melt and soften; Preheat the oven to 325 degrees Fahrenheit; Grease the circular baking tray; Peel the apple and cut it into small squares of more than one centimeter.

2. Mix the apple pieces with vanilla extract and two tablespoons of sugar; Spread the apples on the circular baking tray.

3. Stir the eggs, almond essence, salt and remaining sugar. After stirring well, add flour and cream and continue to stir well. Finally, add almond beans and mix well.

4. Put the batter of 3 neatly on the apple and bake it in the oven for about 50-60 minutes until the surface is golden yellow and the apple can be easily pierced by a toothpick.

P.S. You should eat it while it's hot. ...

strawberry pudding

Materials:

A glass of diced strawberries.

A tablespoon of gelatine powder

Four tablespoons of cold boiled water

A cup of hot water.

Two tablespoons of sugar (or three bags of sugar)

Half a cup of milk

Exercise:

Firstly, put gelatin powder into four tablespoons of cold water to boil, and then add hot (boiling) water to completely dissolve gelatin. Put strawberries, gelatin solution and sugar into a blender and beat into juice. Pour it into a model with a capacity of about 500 CC, put it in the lower layer of the refrigerator for more than three hours, take it out and pour in concentrated milk.

Egg pudding

Materials:

4 eggs, fresh milk 1 cup, watercress 1 5g, 2 grams of white sugar, 4 teaspoons of salt1tablet, and vanilla1tablet.

Exercise:

1. Put 2 cups of sugar, salt, fresh milk, watercress and water into a pot, stir until boiling, and let it cool.

2. Beat the eggs, add the crushed vanilla slices, add the previous materials and stir well. After mixing well, sift out impurities with a sieve, and then pour into the pudding model for about eight minutes.

3. Put it in a steamer and steam on low heat 15-20 minutes. When the probe is inserted into the pudding, it will not stick.

Jujube pudding

Materials:

250g of red dates, 0/00g of sugar/kloc-,0/50g of starch/kloc-,500g of evaporated milk and 50g of honey.

Jujube pudding practice:

1. Cook the red dates in a pot, peel and core them, and leave the meat and juice for later use;

2. Slowly add sugar, honey and starch into the jujube juice to boil, and stir while cooking to avoid sticking to the pot and caking;

3. Pour the light milk and jujube meat into the pot and mix well;

4. After cooling, put it in the refrigerator for use.

Features: Deep red in color, tender, smooth and soft.

Remarks: Fresh milk can be used instead of light milk, which is deep red in color and has the effect of invigorating spleen and stomach.

The method of assorted fruit pudding

Materials:

250g of miscellaneous fruits (apples, red watermelons, apricots and peaches), 40g of sugar, 600g of eggs, light cream, a little agar and a proper amount of wine.

Exercise:

1. Soak agar in cold water until it becomes soft, put it in a pot, add appropriate amount of water, boil it slightly, and then let it cool slightly in reeds for later use.

2. Wash the fruit, peel it, remove seeds (cores), chop it up, add white sugar, add agar solution and foamed egg white, and stir well to make pudding material.

3. Take a basin, spread wine around it, put pudding on it, and freeze it in the refrigerator.

4. When eating, beat the whipped cream into foam, take out the pudding and pour the cream foam on it.

Features: fruity, bitter and sweet.