food
Transliteration of English pudding. Western food is made of flour, milk, eggs and fruits.
There are many kinds of puddings: egg pudding, mango pudding, fresh milk pudding, chocolate pudding and strawberry pudding. ...................
Pudding not only looks delicious, but also tastes better.
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The practice of several puddings
★. 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, white and tender pudding.
Egg pudding
[Ingredients/Seasoning]: 500-600g of water, egg pudding ready-mixed powder120g.
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.
★. Mango pudding
Ingredients: mango 4 milk 1 box of small flower milk, a can of small coconut milk and a can of fish glue powder 1/4 boxes are 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.
★. 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.
★. 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.