★. Yogurt pudding raw material 1: the soul material of honey, yogurt and brandy pudding-fish glue (which is basically available in the north and south markets) is mixed with water. Basically, the best ratio of fish glue and water is 100g fish glue: 2500g water (including the water soaked in fish glue at the beginning and the materials to be stirred). Soak it in a pot and heat it in water. Because the fish glue smells a little fishy, put wine at this time. In the process of melting, keep stirring ... until it is completely dissolved, and filter out impurities and floating foam. Because yogurt pudding can be heated, the task of seasoning pudding depends on the fish glue ~ add honey to the fish glue while it is hot, stir ~ ~ add as much as you like, and then let it cool slightly. Be careful not to be too cold, or it will get stuck. It is best to control the yogurt at a slightly warmer temperature and pour it into a large container ~ the temperature of yogurt fish glue mixed with yogurt fish glue is not high. Yogurt will become thinner if it is overheated. If it is too cold, the fish glue will be mixed unevenly. Find a container and put it in ~, preferably one with pl pattern on the bottom, which will make you feel better. Seal it with plastic wrap and put it in the refrigerator for about 2 ~ 3 hours. Buckle out the pudding after refrigeration. Then you will see the trembling hooligans, white and tender. For the sake of color and taste, I suggest you also pour honey on the final decoration. The red one is strawberry jam. Isn't it attractive? It will be more perfect to have afternoon tea with close friends with such pudding! Then release a small pudding decoration method, the color is very charming, and it is no problem to take it out for a banquet. Chocolate milk and egg caramel pudding material: 400ml chocolate milk, 3 tablespoons sugar (I think it should be added), 3 eggs, and cola syrup (3 tablespoons sugar, water 1 tablespoon). Make it in a small pot, put sugar and water into the pot, stir it quickly, and heat it with high fire) Practice: ① Heat chocolate milk and add sugar, and turn off the fire immediately after the sugar melts (be careful not to let the milk boil) ② Fully stir the eggs ③ Pour the sugar chocolate milk into the stirred eggs. (4) Filter it with a strainer (that is, the sugar, milk and eggs in the third step), pour the cola syrup into four cups, and divide them in the fourth step. 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 plums 150g, sugar 100g, corn flour 50g, lemon juice 20g, salt and cinnamon powder a little. Practice: 1. Soak the plum in 300g cold water overnight, put it in a pot for 20 minutes the next day, and then remove the core and leave the juice for later use. 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. Features: Sweet and delicious Note: When there is no preserved plum, other preserved fruits can be used instead. The raw materials of strawberry pudding are fresh strawberries 100g, strawberry jam 100g, whipped cream (available in supermarkets) 1l, sugar water, gelatin 60g and strawberry juice 30g. Exercise 1. Melt gelatin in warm water and add strawberry juice. 2. Add pectin to strawberries and cover them. 3. Beat the cream evenly, add the remaining pectin into the cream, put it in the selected container, put it in the refrigerator for freezing and shaping, and then pour it into the plate to become cream jelly. 4. Gently cover the custard with strawberry jelly. 5. Pour some jam according to your own preference. ★. Caramel pudding Caramel pudding material: caramel: sugar 1 00g, water 25g. Pudding: two eggs, sugar 25g, milk 250g, and a little vanilla powder. Practice:1.Pour the sugar and water for making caramel into the pot; 2. Heat the pot on the fire and keep stirring until it is brown; 3. Pour caramel into the bottom of the pudding mould; 4. Add sugar to the eggs; 5, evenly mixing; 6. Heat the milk, add vanilla extract and cook until it is slightly boiling; 7. Slowly pour the milk into the egg mixture and stir well; 8. Sift the egg mixture into the pudding cup. If there are residual bubbles, you can crush them with a toothpick. It doesn't matter if there is a little bubble, so the treated pudding is already very smooth; (Not screened in the figure) 9. Pour water into the baking tray; 10, oven preheating 180℃, middle and lower layers, 25 minutes. ★. Black sesame paste pudding material: 1 measuring cup of milk, 70g of fine sugar, 3/4 measuring cup of light cream, 4 egg yolks, 2 tablespoons of black sesame paste, and a little black sesame paste material: 1. Pour milk and fine sugar into the pot and stir over medium heat until the sugar melts. Turn off the heat, pour in the whipped cream and mix well. 2. Beat the egg yolk and black sesame paste evenly with an egg beater. 3. Add 1 to 2 in several times. Stir well and filter with a sieve. Put it in the container. Cover the container with plastic wrap or tin foil, and stick a small hole with a toothpick to breathe. 4. Make water in a steamer. After the water is boiled, add 3. After steaming on high fire for 1 min, turn to low fire for 6-8 minutes. 5. Let it cool after steaming, and sprinkle some black sesame seeds for decoration. It's delicious when it's hot. You can also add some chopped walnuts if you like. Tip: It can also be made in a microwave oven or oven. If you have vanilla extract, you can add 2-3 drops before steaming to enhance the fragrance and remove the smell of eggs. Those who like the taste of caramel juice can cook it like this (I don't need it): 80G of caramel juice fine sugar, 3 tablespoons of water, and hot water 1 tablespoon. Practice: add sugar and water together in a small pot, stir all the time on medium heat, and then heat the water until the sugar color appears. Stir well to make caramel juice. ★. Mulberry sago pudding Ingredients: Mulberry sauce, milk, fish meal and sago. Practice: 1, 2 tablespoons of mulberry sauce, 1 tablespoon of water, and heat preservation water are mixed evenly; 2. 50ml of milk, warm, pour in the mixed mulberry sauce and stir evenly with an eggbeater; 3. Add 1 tablespoon of Geely powder to the processed jam milk, and slowly stir evenly with insulating water; 4. Then pour the chrysanthemum mold with a spoon until it is 80% full; 5. Add the cooked and dried sago and stir carefully with toothpicks or chopsticks; 6. Put the chrysanthemum mold into the freezer of the refrigerator for about 1 hour (depending on the situation of your refrigerator), turn it upside down after freezing, and carefully demould it with a toothpick. Tip: 1, when demoulding, draw a circle on the edge of the mold with a toothpick, and gently reverse it to demould; When boiling milk, you'd better dip it in a vanilla stick. If there is no vanilla stick, use vanilla instead, just like me. If you don't put vanilla extract, it may smell like eggs, not so fragrant, and the taste will be greatly reduced; 3. Before pouring into the mold, sift the egg milk to make the pudding taste smoother; 4. I haven't completely filled this amount in the pudding mold, and the amount of pudding can be doubled according to the size of my own pudding mold; If there is no oven, use a steamer. I think so.