Taste: Sweet technology: Baked crispy vanilla pudding Material: Ingredients: 360g wheat flour, 90g wheat flour.
Accessories: 340 grams of shortening, 9 10 grams of milk and 360 grams of eggs.
Seasoning: 300g of sugar, 5g of salt, 45g of lard (refined), and 0/0g of Elsholtzia/kloc-to teach you how to make crispy vanilla pudding. How to make crispy vanilla pudding delicious? High gluten flour, low gluten flour, water (270g), salt (5g), white oil and fine sugar.
2. Roll the finished dough into a rectangular dough with a width of 48cm and a length of 60cm with a rolling pin, and then let it stand and relax for 30 minutes;
3. Cut into several dough sheets with a square of 12× 12 cm, and fold them diagonally into triangles;
4. The distance between the two sides of the triangle bottom and the edge of the patch is about 1.5 cm, and the patch is cut into a length of about 7 cm with a knife and unfolded;
5. Then, in a diagonal way, pull up the two ends of the dough, cross each other, and set aside the whole number;
6. Take a pot, boil the fresh milk in the vanilla pudding filling, then add the fine sugar (180g) and stir until it is dissolved;
7. After breaking the whole egg and vanilla extract together, pour in the cooked stuffing, stir evenly, and filter to obtain pudding liquid;
8. Boil fine sugar (100g) and water (10g) until burnt, then pour into the pudding baking mold, and then continue to pour pudding liquid;
9. Bake in the ovens of 160℃ and 180℃ for about 25 minutes, then take out and wait for the pudding to cool;
10. Put the cold pudding in the middle of the dough, then put it in the oven and bake at 2 10℃ and 160℃ for about 30 minutes. The recipe of pastry and vanilla pudding: the recipe of pastry;
1. After the dough is stirred and shaped into a round and loose shape, roll the dough into a square skin with a rolling pin;
2. Adjust the thickness of the patch to about four times of the four corners of the center;
3. Shape the wrapped oil into the size of the center of the dough and put it in the center of the dough;
4. Let the dough form a state in which there is a layer of oil between the two central skins, thus completing the oiling action. Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea. The practice of caramel pudding introduces food and its function in detail: fashion drink.
Making materials of caramel pudding: Ingredients: refined sugar 20g, water 10ml, hot water 15ml. Teach you how to make caramel pudding and how to make caramel pudding;
Take a small pot, add 20g refined sugar and 10ml water, and bring to a boil over medium heat. Continue to stir the sugar juice until the sugar juice is dark red and the caramel fragrance floats out. Stop the fire and add 15ml hot water. Note: liquid will overflow, so it's better to put it slowly. Stir the sugar juice evenly.
Then pour the sugar juice evenly into the pudding mold and put it in the refrigerator for cold storage. Beat the eggs well, add milk, sugar and water and stir.
Wrap it in plastic wrap and steam it in the microwave over medium heat.
Uncover the plastic wrap ```` _
Let's eat.
The practice of caramel pudding introduces food and its function in detail: delicious cake.
Making materials of caramel pudding: ingredients: 600g milk, 5 eggs, sugar 120g, essence, caramel and 80ml water. Teach you how to make caramel pudding, and how to make caramel pudding delicious 1. Cook the caramel and pour it into the mold. 2. Break the eggs and add sugar and essence. 3. Wash the above raw materials and put them into milk. 4. Put a water and fire bureau with a depth of 2 cm. Note: The furnace temperature should not be too high during water-fire isolation, and it should be controlled at around 180℃.