Ingredients: honey, yogurt, brandy, fish glue.

Practice:

1. Mix the fish glue with water.

2. Basically, the best ratio of fish glue to water is 100g fish glue: 2500g water (including the water soaked in fish glue at first and the materials to be mixed).

3. After the bubble is boiled, put it on the pot and heat it in water. Because the fish glue smells a little fishy, wine is put at this time.

4. Keep stirring in the melting process until it is completely dissolved, and filter out impurities and floating foam.

Because yogurt can't be heated, the task of seasoning pudding depends on fish glue.

6. Add the honey to the fish glue while it is hot and stir.

7. Then let it cool a little, be careful not to be too cold, or it will knot up. It is best to control the temperature at a slight temperature and pour the yogurt into a large container.

8. Mix yogurt and fish glue.

9. The temperature difference between yogurt and fish glue should not be too big. Yogurt will become thinner if it is overheated. If it is too cold, the fish glue will be stirred unevenly. Find a container to put it in, preferably one with beautiful patterns on the bottom, which will make you feel better. Seal it with plastic wrap and put it in the refrigerator for about 2~3 hours. Buckle out the pudding after refrigeration, and finish

Yaoyaole pudding

Raw materials: pure milk, pectin, excellent snow products and pudding bottles.

Practice:

Mix pectin 1: 1 with Youyixue product.

Pour into the pudding bottle and put it to rest.

Freeze the pudding bottle in the refrigerator for 20 minutes and then take it out.

Pour the pure milk into the pudding bottle, and be careful not to mix it with Youyi Xuepin.

Cover the pudding bottle cap and shake it violently.

After standing for 5 minutes, the pudding in the pudding bottle condenses into jelly and can be eaten.

Chocolate pudding

Ingredients: 400ml chocolate milk, 3 tablespoons sugar, 3 eggs and coke syrup.

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. Pour the sugar chocolate milk into the stirred eggs.

4. Filter it with a filter.

5. Pour the burnt 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.

6. Steam with strong fire for 2 ~ 3 minutes, and with weak fire13 ~15 minutes.

7. Cool and put it in the refrigerator for 2 hours.

Marble cheese pudding

Ingredients: 250g of cheese, 75g of fine sugar, 65g of corn flour10g, whole egg, 75g of animal fresh cream175g, and a proper amount of chocolate sauce.

Method:

1. Take the cheese out of the refrigerator and soften it at room temperature for later use.

2. Mix fine sugar with corn flour first, then add softened cheese and mix well.

3. Add the whole egg in several times and mix well. Finally, add the animal fresh cream and mix well.

4. Pour the pudding liquid of the method 3 into the baking mold, and decorate the surface with chocolate sauce, then put it into the oven, and bake at the upper fire 160℃ and lower fire 180℃ for about 12 minutes.

Norwegian fruit pudding

Ingredients: preserved black plums150g, white sugar105g, 50g of corn flour, 20g of 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 the juice for later use.

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 a 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.

strawberry pudding

Raw materials: fresh strawberry 1 00g, strawberry jam100g, whipped cream1l, sugar water, gelatin 60g, strawberry juice 30g.

Practice:

1. Melt gelatin in warm water and add strawberry juice.

2. add pectin to the strawberry, just cover the strawberry.

3. Beat the cream, add the remaining pectin into the cream, put it in a selected container, put it in the refrigerator for freezing and shaping, and then pour it into a plate to become a cream jelly.

4. Cover the strawberry jelly lightly on the custard.

5. Pour a little jam according to your own preference.

Coix seed pudding

Ingredients: coix seed100g, water 300g, whole eggs 3, fine sugar 80g, whipped cream120g.

Method:

1. The coix seed is soaked for 6 hours and drained, then boiled in water, and boiled on low heat for about 40 minutes. After that, the coix seed is taken out and drained, and the coix seed soup is left for later use.

2. When the Coix seed soup is cooled to 40℃, add the whole egg and fine sugar, stir evenly in the same direction with an egg beater, then sieve twice, then add the 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.

Crème caramel

Ingredients: one egg, appropriate amount of sugar, milk150ml.

Method:

1. Pour the sugar and water to make caramel into the pot.

2. Put the pot on the fire and heat it, stirring constantly until it is brown.

3. Pour the caramel into the bottom of the pudding mould.

4. Beat the eggs in a bowl and stir well.

6. Add sugar to the milk and mix well. Never boil milk and mix it with eggs unless you want to eat milk and eggs.

7. Pour the egg liquid into the milk and stir well.

8. Pour a proper amount of hot water into the baking pan (a little more but not too much), preheat the oven at 160 degrees for 5 minutes, and bake the pudding mold in the baking pan for about 20 minutes.

9. It can be stored in the refrigerator after cooling, and the taste is better.

Orange pudding

Ingredients: 750g of sweet orange, 600g of eggs and 350g of sugar.

Method:

1. Peel and squeeze the orange.

2. Open the egg to get the yolk

3. Put the orange juice and sugar into the pot and cook them with low fire until they are thick. After cooling, slowly pour in the egg yolk juice and mix well. Pour it into the oiled pudding mold, steam it in a steamer and take it out after cooling.

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.

Method:

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.

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.

Method:

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.

Bread apple pudding

Ingredients: bread100g, apple (with the best acidity)100g, sugar175g, egg100g, milk100g, vanilla13 slices or edible essence.

Method:

1. First, put 40 grams of sugar into a pot, dry-fry it to light brown, and pour it into a mold or a 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 the 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 into the center of the plate to eat.

Oat milk pudding

Ingredients: 60 grams of oatmeal, 500 grams of fresh milk, 4 whole eggs, fine sugar 100 grams, and appropriate amount of raisins.

Method:

1. Boil the fresh milk of 1/2 first, 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, and then add the oatmeal soaked by the method 1 and stir evenly.

3. Pour the pudding liquid from Step 2 into your arms, cover it with a layer of plastic wrap, and steam it in an electric rice cooker for 12 minutes. 4. Take it out and put the raisins on it.

Black sesame pudding

Ingredients: milk 1 measuring cup, 70g of fine sugar, 3/4 measuring cup of whipped cream, 4 egg yolks, 2 tablespoons of black sesame paste and a little black sesame.

Practice:

1. Pour milk and fine sugar into the pot and stir over medium heat until the sugar melts. Turn off the fire and pour in the whipped cream and mix well.

2. Beat the egg yolk and black sesame paste evenly with an egg beater.

3. Slowly add 1 to 2 in several times. Stir well and filter with a sieve. Into the container. Cover the container with plastic wrap or tin foil, and stick a small hole with a toothpick to vent.

4. Make water in the steamer, and when the water boils, put in 3. After steaming on high fire for 1 min, turn to low fire and steam for 6 ~ 8 minutes.

5. After steaming, let it cool and sprinkle a little black sesame seeds for decoration.

Cappuccino pudding

Ingredients: 200g of Espresso coffee, 3 whole eggs, 60g of fine sugar, 200g of fresh milk, proper amount of vegetable fresh cream and proper amount of cinnamon powder.

Method:

1. Espresso coffee can be brewed by yourself or purchased ready-made.

2. Beat the whole egg, add fine sugar and fresh milk, heat with low fire, cook until the sugar is completely dissolved, sieve twice, then add Espresso coffee and mix well.

3. Pour the pudding liquid from Step 2 into the model, add water to the baking tray, steam and bake in the oven at 0℃ 170℃ for about 60 minutes.

Mulberry sago pudding

Ingredients: Mulberry sauce, milk, fish powder and sago.

Practice:

2 tablespoons of mulberry sauce, add 1 tablespoon of water, stir with heat-insulating water and melt evenly;

50ml milk, warm, pour in the mixed mulberry sauce and stir well with an eggbeater;

Add 1 tablespoon of gelatine powder to the processed jam milk, and slowly stir evenly with insulated water;

Then pour it into the chrysanthemum mold with a spoon until it is 80% full;

Add the boiled sago to control the moisture content, and carefully mix with toothpicks or chopsticks;

Put the chrysanthemum mold into the freezer of the refrigerator for about 1 hour, invert it after freezing, and carefully demould it with a toothpick.

Almond tofu pudding

Ingredients: 450g of fresh milk, 50g of whipped cream, 60g of sugar, tablespoons of agar1.5, 2 tablespoons of almond dew, 4 tablespoons of caramel, sugar100g and hot water.

Practice:

Material 1 boil; Mix material 2 well, add it into material 1, cook until it dissolves, and turn off the fire.

Add almond syrup and mix well, then put into the mold to cool and solidify.

Put the sugar into the pot, stir constantly, and cook it with low fire. Then add hot water and cook for about 1 min. Turn off the fire and let it cool, and it will become caramel.

Cut the almond tofu into pieces and drizzle with caramel.

Tip:

When cooking caramel, you should pay attention to the high temperature when the sugar is dissolved, so be careful when heating the water to avoid splashing.

Another way to eat is to add sugar water and diced fruit.

Fruit milk pudding

First put the milk into the pot, then put the cotton candy into it and cook it on low heat. While cooking, stir it back and forth quickly with an eggbeater until the cotton candy is completely melted in the milk pot. Turn off the heat.

At this time, the milk has become thicker, then stir it a few times, and then pour the canned fruit or coconut that you have prepared into it and stir it evenly.

When the milk is cooled, pour it into the container and refrigerate it in the refrigerator1~ 2 hours.

Papaya milk pudding

Ingredients: gelatin tablets 10 tablets, papaya 1 00g, 300g fresh milk, protein1piece, 80g fine sugar, and animal fresh cream100g.

Method:

Gelatine is soaked in ice until soft, and drained for later use.

Peel papaya, remove seeds, cut into small pieces, and beat with fresh milk to make papaya milk juice for later use.

Beat 20 grams of egg whites and fine sugar with a blender until wet and foamed for later use.

Add 60 grams of fine sugar into papaya milk juice, heat it with low fire, cook it until the sugar is completely dissolved, then turn off the fire, add the softened gelatin and mix well, and then put it into the model.

Add it to the whipped cream and mix well, then cool it through ice water. When the pudding liquid becomes thick, quickly add the protein sent in step 3 and mix well, and then put it into the model.

Put the pudding in the refrigerator for 3 ~ 4 hours to solidify and shape.

Yellow peach pudding pudding

Ingredients: egg 1 piece, egg yolk 1 piece, milk 1 00g, whipped cream100g, a little canned yellow peach, 2 pieces of white toast, 40g of sugar, lemon juice1tablespoon, and a little coconut milk.

Method:

Cut off the edge skin of the white toast slice, and then cut it into dices; Drain the yellow peach and dice it.

Mix milk and whipped cream, add sugar, cook on low heat until the sugar dissolves, and then leave the fire to cool.

Stir the whole egg and yolk evenly, add lemon juice and cold milk cream mixture, and mix well.

After filtering the egg liquid, add the diced peaches and toast, stir it a little, put it into a small pudding cup about seven minutes full, sprinkle a little coconut, put it in a preheated oven at 200 degrees, and bake it for about 15 minutes.

Coconut sago pudding

Ingredients: Thai sago (100g), a small bowl of coconut milk, two gelatin tablets, 500ml of fresh milk, some strawberries and three tablespoons of sugar.

Preparation: Gelatin tablets are soaked in cold water in advance, Thai sago is soaked in cold water for half an hour in advance and drained, and strawberries are chopped into small pieces.

Boil sago: add a little water to the soaked sago, and cook for 5 minutes on high fire until the sago becomes transparent and there is a white core in the middle. Turn off the fire, pour in a fine hole colander, rinse it repeatedly with cold water to remove the mucus, and mix it with coconut milk. Boil it in a small pot, add white sugar, let it dry for a while, then add the soaked gelatin tablets and stir well, then mix well with the cooked sago, and pour the mixed liquid into a small pudding mold or a small bowl (I use a muffin mold).

PS: If you eat directly, scoop it with a spoon without demoulding. If you want to set the plate, use a toothpick to draw a circle along the edge of the mold and directly reverse it to completely demould it.

milk pudding

Ingredients: pudding powder, fresh milk. Practice:

Pudding powder is sold in small baking shops, and the ratio of pudding powder to fresh milk is1:7.

Pour fresh milk and pudding powder into the milk pot, stir constantly with chopsticks, and turn off the fire in about 3 minutes.

Tofu pudding

Ingredients: 400㏄ soybean milk, board tofu 1 00g, 50 ㏄ fine sugar, 50 ㏄ animal whipped cream, gelatin tablets18g, 35㏄ water, 40 ㏄ brown sugar, 40 ㏄ maltose, honey1

Practice:

Gelatine tablets are soaked in ice water and softened for later use.

Blanch the tofu in boiling water for 2 minutes, then take it out and drain it, and press it into mud with a sieve for later use.

Add fine sugar to soybean milk and heat it in water until the sugar dissolves.

Drain the soaked gelatin thoroughly, add it into the material of Method 3, stir and dissolve, and then add the bean curd paste and mix well.

After the material of the fourth method is cooled, mix it with animal fresh cream, pour it into the model, and move it into the refrigerator for refrigeration until it solidifies into pudding.

Put the black molasses material into a pot, cook it on low heat until the sugar dissolves, then turn off the fire, add honey and mix well to get delicious, sweet but not greasy black molasses.

Take out the pudding from the refrigerator, cut it into square plates, and then pour in black molasses to enjoy.

Rose pudding

Ingredients: 20g of dried rose, 2 teaspoons of rose paste, 4g of agar.

Method:

1. agar cut into small pieces and soaked in cold water until soft;

2. The rose is washed into 800ml boiling water and soaked in rose tea soup for later use;

3. Soak the soft agar into the pot; 4. Add the soaked rose tea soup;

5. Add a proper amount of rose sauce;

6. Heat with low fire and stir until the agar is completely melted;

7. After the temperature drops slightly, pour the solution into the pudding mold and send it to the refrigerator for cold storage and shaping.