★. Yogurt pudding
Raw materials 1: honey, yogurt, brandy (in fact, rum liqueur is the best ...)
The soul material of pudding-fish glue (this is basically available in the North and South markets).
Mix the fish glue with clean water.
Basically, the best ratio of fish glue and water is 100g fish glue: 2500g water (including the water in which fish glue is soaked initially and the materials to be mixed).
After the bubble is boiled, put it in a pot and heat it in water. Because the fish glue smells a little fishy, wine is put at this time.
Keep stirring during the melting process ... until it is completely dissolved, and filter out impurities and floating foam.
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 stir it ~ ~ to see how much sweetness you like.
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 ~
Yogurt mixed with fish glue
The temperature difference between yogurt and fish glue should not be too large. 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 ~,
It's best to use the one with pl pattern 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 the pudding out after refrigeration. At this time, you will see the quivering hooligans, white and tender. For the sake of color and taste, I suggest that you also call it pouring honey at the last decoration ~
The red one is strawberry jam ~ isn't it attractive?
It would be more perfect to serve such a pudding when having afternoon tea with close friends!
Then release a small pudding decoration method, which is very charming in color, so it is no problem to take it out for banquets.
★. Chocolate milk egg caramel pudding
Materials:
400ml of chocolate milk, 3 tablespoons of sugar (personally, it should be powered on), 3 eggs, coke syrup (3 tablespoons of sugar, 1 tablespoon of 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 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.