But there are puddings and cakes, you can buy cakes and puddings directly.

This saves a lot of trouble;

If you want to learn how to make puddings and cakes, please refer to the following information:

Caramel pudding cake

Caramel material: 90g of sugar and 35ML of hot water.

Pudding materials: 4 whole eggs, 250ML milk and 20 g sugar.

Cake materials: 70g low flour, 40g sugar, 4 whole eggs and 40ML salad oil.

Practice:

1, boiling caramel: put sugar in a small pot, first heat it over medium heat until the sugar is dissolved into liquid, gently shake the pot, turn the heat down, continue heating until the sugar turns light brown, turn off the fire, add 2 tablespoons of boiling hot water and mix it quickly with chopsticks, pour the caramel into the cake mold, and turn it gently to cover the bottom of the baking tray with caramel.

2, pudding material: milk and sugar into the soup pot and heat until the sugar dissolves, turn off the fire. Beat the whole egg into a bowl, gently beat it with an egg beater (it can't be foamed), pour the egg liquid into the milk and mix it quickly, and filter it twice with a strainer for later use (it must be filtered, otherwise there will be bubbles on the pudding layer, which is not delicate).

3, cake material: (I am lazy to make sponge cake) Add sugar to the eggs until the color becomes lighter, then add salad oil to continue to send, then sieve in low powder and mix well.

4. Pour the pudding liquid into the cake mold (at this time, the caramel has hardened and solidified), then pour the cake batter on the surface of the pudding liquid, add hot water to the baking tray, put it in the preheated oven, and bake at 150 degrees for about 45 minutes. When the cake cools down, it can be demoulded. When demoulding, you can scrape a thin bamboo stick around the cake mold, put a big plate on it, turn it upside down and buckle it out.

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.

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Bread apple pudding

Raw materials:

Bread100g, apple (with the best acidity)100g, sugar175g, egg100g, milk100g, vanilla 1/3 tablets or a little edible essence.

Practice:

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

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

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

Features:

Soft texture, sweet and delicious.

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Bavarian pudding

Materials:

A 2 egg yolks

B sugar 70g

C milk 1 cup

D whipped cream 2/3~ 1 cup

E gelatin powder (Gelatin) 1 tablespoon (I use 6 tablets of 2.6g Gelatin ... maybe 4 tablets will be enough).

F vanilla extract a little

I added 1/2 tablespoons of rum.

Practice:

1. Soak gelatin tablets in cold water, or soak 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 a jar. Add sugar. Stir and mix. Pour (2) into the egg liquid and mix it evenly. Add vanilla extract.

4. Add (1) into (3) and mix well ... Put the container on cold water. Cool/stir until it is slightly sticky (it will take some time! You can wait for cooling before stirring)

5. Beat the whipped cream to 6 and distribute. Add it into (4). Gently mix well. Mold. Refrigerate in the refrigerator until it is solidified.

The method of delicious caramel pudding cake (turn)

6-inch fixed die

Caramel material: 3.5 tbsp sugar, hot water 1 tbsp.

Pudding materials: 2 egg yolks, whole egg 1 piece, vanilla extract 1/8 tsp, milk 150C.C, and sugar 1 tsp.

Cake materials: 2 tablespoons salad oil, 2.5 tablespoons low flour, 2 egg yolks, 30C.C milk, 0/8 tablespoons vanilla extract, 2 tablespoons sugar/0/kloc protein.

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

2. Pudding materials: milk 150C.C and sugar 1 tablespoon are put into the soup pot and heated until the sugar is dissolved, and the flame is turned off. Beat the egg yolk and whole egg into a bowl, gently beat it with an egg beater (it can't be foamed), pour the egg liquid into the milk and mix well quickly, add vanilla extract and mix well, and filter it twice with a sieve for later use. (Mix the milk until it cools a little)

3. Cake material: Beat the egg yolk until the color is white and light, add salad oil and mix until it is evenly blended, then add milk and mix until it is evenly blended, add sieved low flour and vanilla extract to make egg yolk paste, and preheat the oven 150c.

Put 2 egg whites in a clean oil-free egg beater, use an electric mixer to beat until they are foamed, add sugar 1 tablespoon, continue to beat, then add sugar 1 tablespoon, beat until the egg whites are neutral and foamed, and gently mix the egg yolk paste into the egg whites with a rubber knife and stir evenly.

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, the specific gravity is lighter than the pudding liquid, so it will float on the surface. Gently flatten the surface with a rubber knife, put the whole mold in a baking pan, add hot water to the baking pan and bake in the oven for about 45 minutes. When the cake cools down, 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 in the picture is enough). Optional ingredients: milk powder, chocolate sauce, sugar.

2. soak agar in hot water 10 minutes or so.

3. Put 2 packets of milk and soaked agar into the pot, heat with low fire and keep stirring.

Now, agar is completely dissolved in milk.

5. Take a container (the shape can be selected according to your own preferences), and dip a little vegetable oil with a paper towel on the inner wall of the container and apply a thin layer. Pour half of the dissolved milk and agar into a container, add appropriate amount of coffee and sugar and stir (sugar is not required 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 it should be reheated to melt and poured into the container. Then standing and cooling until it is completely solidified.

7. Reverse it to the plate.

Step 8 sprinkle a layer of milk powder

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

Tips: 1. Excessive heating of milk is easy to lose the 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 for the smooth "sliding" of the milk jelly when it is reversed.

Various pudding practices

milk pudding

1.

(16 quantity)

Materials:

Rhizoma Amorphophalli jelly powder 20g, refined sugar100g, fresh milk 800c.c, animal fresh cream 150c.c, 4 egg yolks, and appropriate amount of vanilla extract.

Practice:

1. Amorphophallus konjac jelly ˋ Fine sugar and mix well ˋ Slowly add 500c.c fresh milk and mix well. Put it in the oven and heat it to about 80 degrees.

2. Heat another 300c.c fresh milk and animal fresh cream to boiling. Pour into the egg yolk and mix well.

3. Practice 1 and 2. Mix well, filter once, and then heat to boiling.

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

2.

Ingredients: milk 1000㏄, sugar 250g, whole egg 18, a little vanilla extract.

Coke syrup: 500 grams of sugar and 200㏄ of water are boiled into coke syrup.

1 mixed

Heat the milk to 60 degrees, pour the whole egg, sugar and vanilla extract into the uniform liquid, and filter with a fine mesh.

2 bakery

Pour the coke syrup into the bottom of the model, pour the recipe 1, add 1╱3 water 150℃ to the baking tray and bake for about 40 minutes.

Budingta

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

1 spread sauce

Add exotic jam to the soup bowl.

2 underline

Underline with strawberry sauce.

3 tick marks

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

Strange jam

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

Tips: Strawberry jam is the same. 300g of strawberries and 80g of apricot jam.

Cai Xia man Tian pudding

Ingredients: 1 large plate, pudding 1 piece, chocolate sauce, strawberry jam, orange juice, strawberry 1 piece, apple 1 piece, and a few berries (berries are not required).

1 drip sauce

The chocolate sauce drops on the plate at 8 o'clock diagonally.

2 add sauce

Drop strawberry and orange juice sauce on the side of chocolate sauce.

3 turntable

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

4 placement

Put the pudding on the plate.

5 decoration

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

Chocolate sauce

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

Orange sauce

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

Coffee pudding stuffing

A water 1 cup, 7 tablespoons milk powder, 4 tablespoons corn flour, and 5 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 the water, milk powder and corn flour in 1.A first, then add the eggs and mix well.

2. Bring the material B to a boil, then add the material 1 and cook it with low heat until it is solidified, then turn off the heat.

3. Add material C to 2 and mix well.

Steamed pudding

Name and quantity of materials:

Eggs ... five.

Sugar ... 3/4 cups

Milk ... 3 cups

Vanilla slices ... 1 slice

Practice:

Stir the eggs with sugar gently with a straight whisk. Don't beat them as hard as you beat a cake, otherwise bubbles will be formed, and the pudding will have small holes when it is steamed.

Add milk and crushed vanilla slices, mix well, and gently scoop them into 12 models.

After a 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 upside down in a dish, pour a little caramel honey on it, and eat it while it is hot. It is tender and delicious.

Precautions:

1. The degree to which the water will boil but not boil is the most suitable for steaming pudding, and the pudding will be full of holes and not detailed when it is heated. 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 in this way, caramel honey will be scattered and not coagulated.

Mango Pudding

Material: mango gel powder x 1,

Mango x 1

Water 225ml

Thin milk x 1

Production: 1. Mango-flavored gel is divided into powder and mixed with water.

2. Mix the light milk with (1).

3. Mango into a cube and put it in (2)

4. Put (3) in the refrigerator

Crème caramel

Materials:

8-inch mold 1 piece.

1 can of 960cc fresh milk.

Six whole eggs.

100g of fine sugar. Boiled pudding

100g of fine sugar. Boiled caramel

Practice:

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

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

3. Pour into the mold and let it dry.

4. When the milk is boiled to 80c, turn off the heat and add sugar and mix well. After adding the broken egg yolk and mixing well, plug it.

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

Baking method:

1. Baked pudding must be baked under water ~ * (there must be water around the mold)

2. Use 150c/ 150c ... about 50 points.

3. When it's time to see if it's condensed and dehydrated, it's ok! !

Coffee pudding

Appliance:

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

Pudding egg liquid material:

2 eggs [large]

White sugar 60 g

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

Model with:

A little unsalted cream

Practice:

[1] Coat all the inner surfaces of the model with a thin layer of cream.

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

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

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

(5) Pour the pudding egg liquid of (4) into the quasi-good model in equal amount and place it on the baking tray. Inject hot water into the baking pan to a depth of 2 cm, and then send it into the oven preheated at 150 degrees, and bake for 30 minutes.

[6] After being cooled, put it in a 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 demould, and then take out the pudding and put it on a plate.

[7] You can make whipped cream and coffee liqueur into a thick bubble, pour it on the pudding, and fold off a little cinnamon to decorate it to give off fragrance.

Precautions:

○ If you use strong coffee, you should reduce the amount.

Milk rice pudding

600cc of fresh milk, fragrant rice12 bowls, 50g of sugar and a little raisins.

Practice:

1. Boil fragrant rice and sugar in milk, then turn to low heat and slowly boil until it is thick and porridge-like. (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 its smoothness. Originated from the north of Italy, dairy farmers put the milk at low temperature overnight after collecting it, and a thick layer of milk fat will float on it at this time. The raw material is made of 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: add 2 tablespoons of water and 75g of white sugar and mix well to make caramel, then add water 50c.c and mix well, then let it cool and pour it on the pudding.

Size: 4 pudding cups.

Materials:

Milk 250 ml

250 grams of whipped cream

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

A little vanilla extract

Sugar 15 ~ 20g (about one tablespoon15g)

Practice:

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

Step 2 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

Eggs …………………………………………………………………………………………………… 2.

Crude sugar .........1cup

Salt ................1/4 tsp.

Almond essence ...1/4 tsp

Vanilla essence ...1spoon

Cream (without salt) … 1/2 cups

Roasted chopped almond beans … 1/2 cups

Practice:

1.

Take the cream out of the refrigerator to melt and soften it; Preheat the oven to 325 degrees Fahrenheit; Grease the round baking tray; Peel and chop the apples into small squares 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 the rest of sugar, mix well, then add flour and cream and continue to mix well, and finally add almond beans and mix well.

4.

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

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

strawberry pudding

Material:

One cup 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

Practice:

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

Egg pudding

★ Main material: eggs

★ Auxiliary material: milk

★ Seasoning: sugar, vanilla extract

★ Cooking time:1.5 hours

★ Cooking practice:

1. Break up six eggs, add half a cup of fresh milk, a little sugar and vanilla extract, stir well, and pour into the model.

2. Bake in the oven at 160 degrees for 35 minutes, or steam in a steamer for 20 minutes.

3. Boil the sugar water into caramel, pour some water into the caramel and stir it, then pour it into the pudding to increase the color.

★ Taste preference: salty or sweet.

Egg pudding

Materials:

4 eggs, 1 cup of fresh milk, watercress 15 g, white granulated sugar 2 g, salt 1 4 teaspoon, vanilla slice1piece.

Practice:

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

2. Break up the eggs, add the crushed vanilla slices and add the previous materials and mix well. After mixing well, sieve them with a sieve to filter out impurities, and then pour them into the pudding model for about eight minutes.

3. Put it in a steamer and steam 15-20 minutes with low fire, and insert the probe into the pudding without sticking.

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.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.

Features: crimson color, tender 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 practice of mixed fruit pudding

Materials:

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

Practice:

1.Soak agar in cold water until soft, put it in a pot, add appropriate amount of water, bring it to a slight boil, then let it cool slightly in the reed for later use.

2. Wash the fruit, peel it, seed (pit), chop it, 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 in it, and freeze it in the refrigerator.

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

Features: fruity, bitter and sweet.