[Raw material/seasoning]
500-600g of water, and egg pudding ready-mixed powder120g.
[production process]
1. Bring the water to a boil, then turn the heat down, add the pudding premix powder, stir quickly and evenly, continue to cook for 1-2 minutes, and then turn off the heat.
2. Screening 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 buckle it out after it is completely cooled and solidified, which is a delicious egg pudding.
Chamomile pudding
[Raw material/seasoning]
20 pieces of gelatin, 200 grams of animal fresh cream, 600 grams of fresh milk, 30 grams of chamomile, 2 egg yolks and 60 grams of fine sugar.
[production process]
1. Gelatine tablets are soaked in ice to soften, and drained for later use.
2. Beat the animal cream to 6 and distribute it for later use.
3. Heat fresh milk and chamomile to 85℃ with medium fire, then turn off the fire, soak chamomile for a period of time, so that its fragrance is completely emitted, and then filter for later use.
4. Beat the egg yolk with fine sugar until it is thick, then add the chamomile milk in the third method and stir well. Continue to heat on low heat and stir until it thickens, but don't boil it. Then add soft gelatin to melt, and then sieve for later use.
5. When the pudding liquid of method 4 is cooled with ice water and thickened, quickly add the fresh milk sent by method 2 and mix well, then put it into the model and refrigerate for about 2 hours to solidify and shape.
Cranberry pudding
[Raw material/seasoning]
Pudding materials: dried cranberries 100g, cheese 150g, animal whipped cream 400g, gelatin tablets 8 pieces, fine sugar 150g, 3 egg yolks and an appropriate amount of orange wine.
Sauce: dried cranberry 30g, water 100g, fine sugar 20g, corn flour 15g, orange wine 10g.
[production process]
1. Take the cheese out of the refrigerator and soften it at room temperature.
2. Soak the gelatin tablets in ice to soften, and drain the water for later use.
3. Beat the animal cream to 6 and distribute it for later use.
4. First, mix the fine sugar with the cheese, then add the egg yolk in several times and stir well, then heat it to 60℃ in water, and then heat the foamed gelatin until it melts.
5. Keep warm with ice water to cool the pudding liquid in step 4 to a viscous state, then quickly add the whipped cream and dried cranberries sent in step 3, mix well, and then pour into the model for cold storage and shaping.
6. Mix the dried cranberries in the sauce with water, fine sugar and corn flour, cook with low fire until gelatinized, then add orange wine and mix well, then pour it on the prepared pudding and eat together.
Ilido pudding
[Raw material/seasoning]
Yakult 200 grams, apple juice 50 grams, gelatin tablets 6 pieces, fine sugar 30 grams.
[production process]
1. Gelatine is soaked in ice, softened and drained, and heated and melted in water for later use.
2. Yakult and the directly added fine sugar are heated with low fire and boiled until the sugar is completely dissolved. After eating, add the melted gelatine tablets and mix well.
3. Pour the pudding liquid from step 2 into the model, put it in the refrigerator for more than 1 hour, and take it out of the plate after setting.
Hami melon pudding
[Raw material/seasoning]
300 grams of Hami melon pulp, 8 pieces of gelatin tablets, 2 egg whites, 2 egg yolks, 50 grams of fine sugar and 30 grams of lemon juice.
[production process]
1. Leave cantaloupe pulp 100g, dig it into small balls with a ball digger, and squeeze the remaining 200g into juice for later use.
2. The gelatin tablets are soaked in ice to soften and drain water, and then heated and melted in water for later use.
3.20 grams of egg white and fine sugar, beat with a blender until wet and foaming.
4. Add 30 grams of fine sugar to the egg yolk until it is thick, add melted gelatin and lemon juice, and then add cantaloupe juice and stir well.
5. Isolate and cool the pudding liquid of method 4 with ice water to a viscous state, then quickly add the protein sent by method 3 and stir it evenly, then pour it into the model, refrigerate for 2 hours, solidify and set, squeeze some fresh cream on the surface or add cantaloupe pulp to eat together.
Papaya milk pudding
[Raw material/seasoning]
Gelatine tablet 10 tablet, papaya 100g, fresh milk 300g, protein 1 tablet, fine sugar 80g, and animal fresh cream 100g.
[production process]
1. Gelatine is soaked in ice to soften and drained for later use.
2. Peel and seed papaya, cut into small pieces, and beat it into papaya milk juice with fresh milk for later use.
3. Beat 20 grams of egg white and fine sugar with a blender until wet and foaming.
4. Add 60 grams of fine sugar to papaya milk juice, heat it with low fire, cook until the sugar is completely dissolved, then turn off the fire, add softened gelatin and mix well, and put it into the model.
5. Add it into whipped cream and stir well, then cool it with ice water. When the pudding liquid thickens, quickly add the protein from the third step and mix well, then put it into the model.
6. Put the pudding in the refrigerator for 3-4 hours to solidify and shape.
banana milk pudding
[Raw material/seasoning]
1 banana, 10g Geely, 80g fine sugar, 600g fresh milk.
[production process]
1. Peel bananas and dice them for later use.
2. Dry mix Geely T with fine sugar, then pour it into fresh milk and mix well. Heat it with low heat until the fine sugar and Geely T are completely dissolved, and then pour it into the model.
3. When the pudding is semi-solidified, put in diced bananas, and after it is completely cooled, buckle out the serving plate.
Oat milk pudding
[Raw material/seasoning]
60 grams of oatmeal, 500 grams of fresh milk, 4 whole eggs, fine sugar 100 grams, and appropriate amount of raisins.
[production process]
1. Take 1/2 fresh milk and boil it, then pour it into oats and mix well for later use.
2. When the remaining 1/2 fresh milk is heated to 40℃, add whole eggs and fine sugar, stir evenly in the same direction with an egg beater, then sieve twice, then add 1 soaked oatmeal and stir evenly.
3. Pour the pudding liquid from step 2 into your arms, cover it with plastic wrap, and steam it in a rice cooker for 12 minutes.
4. Take it out and put the raisins on it.
Soy milk corn pudding
[Raw material/seasoning]
300g sweet soybean milk, 2 yolks, 2 whole eggs, 50g fine sugar, corn paste 100g (canned).
[production process]
1. Beat egg yolk and whole egg well for later use.
2. Heat the soybean milk to 40℃, then add the egg liquid and fine sugar, stir evenly in the same direction with an egg beater, then sieve twice, then add the corn paste and stir evenly.
3. Pour the pudding liquid from step 2 into a cup, cover it with a layer of plastic wrap, and steam it in a rice cooker for 12 minutes.
Coix seed pudding
[Raw material/seasoning]
Coix seed 100g, water 300g, 3 whole eggs, fine sugar 80g, animal fresh cream 120g.
[production process]
1. Soak Coix seed for 6 hours and drain, then add water to boil, then simmer for about 40 minutes, then give it to Coix seed to drain, and keep the Coix seed soup for later use.
2. When the Coix seed soup is cooled to 40℃, add whole eggs and fine sugar, stir evenly in the same direction with an egg beater, then sieve twice, then add animal fresh cream and Coix seed and stir evenly.
3. Pour the pudding liquid from step 2 into a cup, cover it with a layer of plastic wrap, and steam it in a rice cooker for 12 minutes.
Cappuccino pudding
[Raw material/seasoning]
200 grams of Italian concentrated curry, 3 whole eggs, 60 grams of fine sugar, 200 grams of fresh milk, appropriate amount of vegetable cream, and appropriate amount of cinnamon powder.
[production process]
1. espresso can be brewed by yourself or purchased off-the-shelf.
2. Beat the whole egg evenly, add fine sugar and fresh milk, heat it on low heat, cook until the sugar is completely dissolved, sieve it twice, then add espresso and mix well.
3. Pour the pudding liquid from the second method into the model, add water to the baking tray, steam it in water, put it in the oven, and bake at 0℃ 170℃ for about 60 minutes.
When eating, squeeze a little cream and cinnamon powder on the surface of the pudding, which is more authentic.
Marble milk cheese pudding
[Raw material/seasoning]
250g of cheese, 75g of fine sugar, corn flour 10g, 65g of whole eggs, animal whipped cream 175g, and a proper amount of chocolate sauce.
[production process]
1. Take the cheese out of the refrigerator and soften it at room temperature.
2. Mix the fine sugar and corn flour first, then add the softened cheese and stir well.
3. Add the whole egg several times and stir well. Finally, add the animal fresh cream and stir well.
4. Pour the pudding liquid from the third step into the baking mold, decorate the surface with chocolate sauce, and then put it in the oven and bake at 160℃ for about 12 minutes.
Peach pudding
[Raw material/seasoning]
2 peaches, 4 whole eggs, 2 egg yolks, 300 grams and 60 grams of fine sugar, and a proper amount of powdered sugar.
[production process]
1. Peaches are first crushed with spoons and other utensils, and then sieved with a sieve for later use.
2. Beat the whole egg and yolk evenly, add fresh milk and fine sugar, heat over low heat, cook until the fine sugar dissolves, turn off the heat, and then sieve twice for later use.
3. Mix the peaches made by 1 with the puddings made by 2/and pour them into the model. Add water to the baking tray and steam it in water. Bake in the oven at 0℃ and 170℃ for about 40 minutes.
After the baked pudding cools, decorate the surface with some peaches and sprinkle some powdered sugar.
Pink pudding
[Raw material/seasoning]
30g rice balls, 3 whole eggs, coconut milk 100g, 300g animal fresh cream and 60g fine sugar.
[production process]
1. Boil the rice noodles with water, and then simmer for about 15 minutes. After swelling, take it out and drain it, and soak it in cold boiled water for later use.
2. Beat the whole egg well, add coconut milk, whipped cream and fine sugar, mix well, heat on low heat until the fine sugar dissolves, then turn off the fire, sieve it twice, then add rice balls and mix well for later use.
3. Pour the jiaozi pudding liquid from the second method into the baking mold, add water to the baking tray, steam it in water, put it in the oven, heat it at 0℃ and 170℃, and bake it for about 60 minutes.
Walnut pudding
[Raw material/seasoning]
Walnut 100g, 2 whole eggs, 300g of animal fresh cream and 60g of fine sugar.
[production process]
1. Wash and drain walnuts, put them in the oven 180℃ and bake them until golden brown.
2. Put the roasted walnuts into plastic bags and crush them with a rolling pin for later use.
3. Beat the whole egg and yolk evenly, add whipped cream and fine sugar, heat on low heat, and turn off the heat until the sugar dissolves.
Then sieve for later use.
4. Finally, mix the crushed walnuts made in the second step with the pudding liquid made in the third step, pour them into the model, steam them in a baking tray with water, put them in an oven, heat them at 0℃ and 170℃ and bake them for about 60 minutes.
When the pudding is baked and eaten hot, you can enjoy the unique aroma of walnuts.
Avocado pudding
[Raw material/seasoning]
1 avocado, 500g fresh milk, 4 whole eggs, 80g fine sugar.
[production process]
1. Press avocado into mud for later use.
2. Put the whole egg, fresh milk and fine sugar together in a basin, stir in the same direction with an egg beater until the sugar is completely dissolved, then add avocado and stir evenly, and sieve twice for later use.
3. Pour the materials made in the second step into the baking mold until it is about 8 minutes full, add water to the baking tray, steam and bake in the oven at 0℃ and 170℃ for about 60 minutes, and then cool it and move it into the refrigerator for refrigeration, with better flavor.
Caramel egg pudding
[Raw material/seasoning]
Pudding materials: 500g fresh milk, 200g whole eggs, 125g fine sugar, 3g salt.
Caramel material: 175g fine sugar, 60g water.
[production process]
1. Mix all the pudding materials in the same direction, sieve them twice and let them stand for use.
2. Add water to the fine sugar, cook the sugar until it is thick, pour it into the bottom of the pudding cup while it is hot, shake well and let it cool for later use.
3. Pour the pudding liquid into the pudding cup with caramel for about 8 minutes, put it in the oven, and steam at 0℃ 170℃ for about 60 minutes.