Tools: pudding bottle, bowl, stainless steel basin, eggbeater, scissors, milk pan, scraper.
Steps:
1, soak gelatin tablets: cut gelatin tablets into small pieces, put them in a bowl, soak them in cold water and let them stand for use.
2. Beat eggs: Beat the yolk with an egg beater until the color becomes light and fluffy.
3. Dissolve chocolate: Put milk, sugar, chocolate and gelatin tablets into a small pot, heat and stir until the chocolate melts and boils.
4. Mix the egg yolk and chocolate: pour the boiled chocolate milk into the egg yolk and pour it slowly in a thin line to avoid the egg yolk from being cooked instantly, and pour it while stirring, showing a thick shape.
5. Refrigerate the chocolate liquid: put the chocolate mixture in the refrigerator and refrigerate it.
6, send whipped cream: send whipped cream to the foaming state with an eggbeater, which can flow.
7. Mixed liquid: Pour the refrigerated chocolate mixed liquid and mix it with the whipped cream.
8, bottling: put the mixture into a pudding cup and refrigerate overnight or for more than 4 hours, then serve.
Nagging:
1, boiled chocolate should not be poured into the egg yolk quickly, which will make the egg yolk agglomerate and taste much worse.
2, can be put into any favorite bottle, pudding bottles, cups, and even goblets are beautiful and can be used for banquets.
There are also caramel pudding, milk pudding, etc. For more practices, you can go to Sukeberta Baking Network.