2. Ingredients: 750g of sweet orange and 600g of eggs.
3. Seasoning: 350g of sugar.
4. Cooking method: peel the orange and squeeze the juice; Open the egg and take the yolk for later use.
5. Put the orange juice and sugar into the pot, and cook it with low heat until it is thick. When it is cold, slowly pour in the egg yolk juice and mix well.
6. Put the oiled pudding in a mold, steam it in a steamer, and take it out after it is cold.
Practice:
1 caramel: First, put 50g of sugar into the pot, without water, only sugar. Stir with chopsticks, cook until brown on low heat, turn off the heat when the edges are frothy (be careful), add about 60 grams of hot water and stir. This is caramel. Put caramel into the cup.
2, pudding practice: two egg yolks, 240ml milk, 40g sugar mixed evenly and cooked for a while until the sugar melted, do not boil. Mix gelatin powder 10g, water 20ml, put in a small bowl, put the small bowl in hot water, heat and dissolve it in water, then add it into the egg mixture and mix well. Add a little rum or lemon juice to remove the smell, and add a little honey water. Then filter the egg liquid with gauze to remove the bubbles in the egg liquid (gauze can be bought in a drugstore for medical gauze). Pour the filtered egg liquid into a cup with caramel, and then put the finished product in the refrigerator for more than 2 hours.
When the pudding is buckled out, first press the edge of the pudding to separate it from the cup wall and let the air in a little, so that it is easier to take it out. In particular, if you do it for the first time, you don't have to do the caramel part, which is more troublesome and not easy to succeed, and caramel is just a decoration when you eat it.
Yogurt pudding
First of all, raw materials: honey, yogurt, brandy (in fact, it is best to have rum liqueur ... to remove the fishy smell)-gelatin, which can be bought for more than 30 pieces a KG in the North-South goods market or food additive stores. It seems that I have been sweating for at least 2.3 years. I have also seen small packages that some people resell on Taobao. It seems very cheap. Mix fish gelatin with cold water. Basically, the best ratio of gelatin to water is 100g gelatin: 2500g water (including the water for initial gelatin soaking and the liquid material to be mixed). After boiling, put it in a pot and steam it until it melts, and skim off all the things that are 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, and the amount you add depends on how sweet you like. ...
Then let it cool a little, be careful not to be too cold, or it will knot up.
Yogurt mixed with gelatin
I stir, I stir, I stir, I stir
Find a container to put it in ~
It's best to use the pudding with pl pattern on the bottom, which is beautiful.
Seal it with plastic wrap and put it in the refrigerator ~ it will take about half a day to refrigerate.
Buckle out the pudding after refrigeration, and then you will see the trembling gangsters, white and tender pudding pulled naked
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Egg pudding
[Ingredients/Seasoning]: 500-600g of water, egg pudding ready-mixed powder120g.
[Production process]:
1. Bring the water to a boil, then turn it to low heat, add the pudding premix powder, stir it quickly and evenly, continue to boil 1-2 minutes, and then turn off the fire.
2. Filter the pudding liquid made by method 1 once, which can remove unnecessary residues and make the pudding taste more delicate.
3. Pour the pudding liquid into the model while it is hot, and it can be deducted after it is completely cooled and solidified, which is the delicious egg pudding.
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Mango Pudding
Ingredients: mango 4 milks 1 box of floret milk, a can of coconut milk and a can of gelatine powder? The box was dissolved in hot water without a grain.
method of work
1. Scrape and peel two mangoes into a blender, add milk, flower milk, coconut juice and dissolved gelatine powder and stir them into 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 about a few hours to solidify.
If you like, you can add sago, and half a bowl of sago is cooked with boiling water. When the water is cold, you can cook it once or twice. When it is cooked, you can use ice water to cool the river (grid water) and add it to the juice and pulp.
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Chocolate milk egg caramel pudding
Materials:
Chocolate milk 400CC
3 tablespoons of sugar (personally, it should be recharged)
3 eggs
Coke syrup (3 tablespoons sugar, 1 tablespoon water. Cook in a small pot, put sugar and water into the pot, stir quickly, and heat with strong fire)
Practice:
① Heat chocolate milk and add sugar. When the sugar melts, turn off the heat immediately (be careful not to let the milk boil).
② Stir the eggs thoroughly.
③ Put ① into ②.
④ Filter ③ with a filter screen.
Pour the coke syrup into 4 cups and divide the fourth step into them.
Steam in a steamer until the lower layer of water boils, then put it in.
Steam with strong fire for 2-3 minutes, and with weak fire 13- 15 minutes.
Cool and put in the refrigerator for 2 hours.
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Norwegian fruit pudding
Ingredients: preserved black plums150g, white sugar100g, 50g corn flour, 20g lemon juice, salt and a little cinnamon powder.
Practice:
1.Soak the preserved plums in 300g of cold water overnight, and cook them in a pot for 20min the next day, then remove the core and leave juice for preserved plums.
2. Add 300 grams of cold water to another pot, add sugar salt and cinnamon powder to boil, then mix a little cold water with corn flour to make 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 and send it to the refrigerator.
4. When eating, you don't need to pour out the contents of the bowl, just take them.
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Orange pudding
Ingredients: 750g of sweet orange and 600g of eggs.
Seasoning: 350g of sugar.
Cooking method: peel oranges and squeeze juice; Open the egg and take the yolk for later use.
Put orange juice and sugar into a pot, and cook them with low fire until they are thick. When they are cold, slowly pour in egg yolk juice and mix well. Pour them into an oiled pudding mold, steam them in a steamer, and take them out after they are cold.
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Jujube pudding
Ingredients: 250g of red dates, 0/00g of sugar/kloc-,0/50g of starch/kloc-,500g of evaporated milk and 50g of honey.
Practice:
1.Boil the red dates in a pot, peel, core, leave meat and juice for later use;
2. Slowly put sugar, honey and starch into the red jujube juice and boil it, stirring 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: crimson color, tender and soft.
Remarks: Fresh milk can be used instead of light milk. This product is deep red in color and has the effect of invigorating spleen and stomach.
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Spotted dick
Ingredients: butter150g, milk 400g, eggs 400g, flour 200g, corn flour 20g, sugar 300g, raisins 75g, vanilla powder and baking powder a little each.
Practice:
1.Wash raisins without pedicles and soak them in warm water for later use.
2. Put the flour in the basket, add sugar (200g), egg yolk (100g) and milk (150g), stir well with a wooden shovel, then pour in the softened butter, add a little baking powder and a little vanilla powder, and stir well together.
3. Pick up the egg white (150g 0) with a strip, mix it with the batter, add the softened raisins and stir well, put it into a pudding mold that has been buttered in advance, fill it with 80%, steam it on the pot for about half an hour, and take it out (don't lift the pot halfway).
4. Boil the rest of the sugar and milk in the pot, put a little cold water into the corn flour and egg yolk (80g), pour them into the pot with vanilla powder, and stir them into juice. When taking the stage, put the pudding into the cup and pour the juice on it. Features: yellow in color, sweet and fragrant in taste, suitable for hot food.
I found the information for you. Have a look.
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