: the practice of fruit milk pudding
Required materials: cotton candy 1~2 tape (the color should be uniform, so as to look good. And don't take the sandwich-like milk 1 (small packets like citizen's milk will do, of course, depending on how many copies you make). Finally, don't mess with the pot. It should be stainless steel that has not been cooked with greasy things, such as the ordinary milk boiler at home. . . (Of course, the wok can't be used. . . ==)!
1) First, put the milk in a nearby pot (generally 2 marshmallows+1 Add milk. If the marshmallows are chopped up, it will be very sweet, so you should grasp the dosage), then put the marshmallows in and cook them on low heat.
Whisk the eggbeater back and forth quickly (remember! It must be a small fire! Once you put the pot on the fire, you should start stirring it. Don't wait for the milk to get hot. You can remove the marshmallow until it is completely dissolved in the milk. Remember not to let it all melt!
2) At this time, the milk has become silky. Stir it a few more times, and then stir the fruit or coconut you have prepared nearby.
3) After drinking milk, put it in a container and put it in the refrigerator for cold storage 1~2 hours.
Fruit pudding is made of 200g milk, 200g cotton candy (soft white candy), apples, pineapples and strawberries. 1, apples, pineapples and strawberries are peeled, pitted and cut into cubes. 2. Sit in a pot over medium heat, pour in milk, add cotton candy and stir quickly. When the cotton candy melts and the milk thickens, pour in the diced fruit and stir gently. Pour into a container, cool and refrigerate overnight.
-= [egg pudding] =-
[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.
-= [Yakult 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.
-= [oatmeal 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.
-= [soybean 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 yolks and whole eggs 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.
-= [milk pudding] =-
Ingredients: 200ml of milk, 5g of edible gelatin, 0.5 tbsp of fine sugar 1 g of vanilla extract1g, appropriate amount of strawberry jam and appropriate amount of sweet wine.
Production process 1. Pour 2 tablespoons of water and gelatin into a cup, stir and let it stand for a while to dissolve. 2. Pour milk and sugar into a bowl, heat it with high fire for 1 min, add gelatin liquid while it is hot, add essence after mixing water and milk, stir and mix, and filter. Then pour the liquid into the pudding forming machine respectively, naturally cool it and put it into the refrigerator for further solidification.
3. Strawberry jam is diluted with sweet wine and filtered. Take the milk pudding out of the pudding forming machine, put it in a container and pour it with strawberry jam.
Yogurt pudding
First of all, raw materials: honey, yogurt, brandy (in fact, it is best to have rum ... to remove fishy smell)-gelatin, which can be bought at more than 30 yuan a catty in North and South goods markets or food additive stores. It seems that I have been sweating for at least 2.3 years. I've also seen small packages sold by people on Taobao. It seems very cheap. Mix the fish glue with cold water. Basically, the optimal sequence of gelatin and water is 100g gelatin: 2500g water (including the first soaking water of gelatin and the liquid materials to be mixed). After boiling, put it in a pot and steam until it melts, and skim off everything that is 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. The amount you add depends on how sweet you like it. ...
Then let it cool, be careful not to be too cold, or it will knot.
Yogurt mixed with gelatin
I stir, I stir, I stir, I stir.
Find a container and put it in ~
It's best to use pudding with pl pattern on the bottom, which looks good.
It takes about half a day to seal it with plastic wrap and put it in the refrigerator.
Buckle out the frozen pudding, and then you will see the trembling gangsters, and the white and tender pudding is pulled naked.
-
Egg pudding
[Ingredients/Seasoning]: 500-600g water, egg pudding ready-mixed powder 120g.
[Production process]:
1. Bring the water to a boil, then turn the heat down, add the pudding ready-mixed powder, stir quickly and evenly, continue cooking for 1-2 minutes, and then turn off the heat.
2. Filtering 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 then buckle it out after it is completely cooled and solidified, which is the delicious egg pudding.
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Mango Pudding
Ingredients: mango, 4 milks, 1 box, floret milk, a can of coconut milk and a can of gelatin powder, 1/4 boxes, all of which are soluble in hot water.
working methods
1. Scrape two mangoes, peel them and put them in a blender. Add milk, flower milk, coconut milk and dissolved gelatin powder to make 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 a few hours to solidify.
You can add sago if you like, and half a bowl of sago can be boiled in boiling water. The water can be boiled once or twice when it is cold. When it is ripe, you can use ice water to cool the river (grid water) and add it to juice and pulp.
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Chocolate milk egg caramel pudding
Materials:
Chocolate milk 400 ml
3 tablespoons sugar (I think it should be recharged)
Three eggs.
Coke syrup (3 tablespoons sugar, 1 tablespoon water. Cook in a small pot, put sugar and water in the pot, stir quickly, and heat with strong fire)
Exercise:
① Heat chocolate milk and add sugar. When the sugar melts, turn off the fire immediately (be careful not to let the milk boil).
② Stir the eggs thoroughly.
③ Put ① into ②.
④ Filter with a strainer ③.
Pour the cola syrup into 4 cups and divide the fourth step into 4 parts.
Put in a steamer and steam until the lower water boils, then put in.
Steam on high fire for 2-3 minutes, and steam on low fire 13- 15 minutes.
After cooling, put it in the refrigerator for 2 hours.
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Norwegian fruit pudding
Ingredients: preserved black plum150g, white sugar100g, 50g corn flour, 20g lemon juice, a little salt and cinnamon powder.
Exercise:
1. Soak the preserved plum in 300g cold water overnight, put it in the pot for 20 minutes the next day, and then remove the core and leave the juice as preserved plum.
2. Add 300 grams of cold water to another pot, add sugar salt and cinnamon powder to boil, then mix a little cold water and corn flour into 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 out and send it to the refrigerator.
When eating, you don't need to pour out the things in the bowl, just hold them.
The practice is simple:
Soak a cup of fruit treasure in an ordinary cup, regardless of taste, and then cook it in a pot.
Put down all three packs of marshmallows inside, and wait until all the marshmallows are cooked in Guobao before taking them out.
Then dice the apple, put it in a bowl, pour the mixed liquid on it, and set it in the refrigerator. It's delicious.
Ingredients: 60 grams of cotton candy, 250 ml of milk, diced fruit.
Exercise:
Put the cold milk and marshmallows in the pot and cook slowly until the marshmallows melt ~ It should be noted here that I boil the milk first and then add the marshmallows, but this is not good, there will be a lot of foam, and it is not clear whether the marshmallows have melted, so it is better to cook slowly with cold milk and marshmallows ~ Don't avoid it, there is foam on the table, and if there is foam, it must be removed ~ otherwise the pudding will be ugly. The original formula ratio was 60g cotton candy per 250ml milk, but it was a little sweet. I bought vanilla marshmallows ~ Xixi ~ I bought sandwich marshmallows ~ What we need is gelatin in marshmallows ~
Then when the liquid is slightly cold, pour it into the mold, add your favorite fruit ~ and put it in the freezer for more than 3 hours, and you can enjoy it.
Ingredients: good vanilla marshmallow, unintentional, milk, fruit. The western word says that 250ML milk needs 60 grams (half a bag) of cotton candy. The cat didn't know exactly how much, so she poured a small bowl, put about 10 cotton candy in it, and heated it with low heat while stirring. The soup was stewed on the stove in the cat's house, so it was heated in a microwave oven, which proved to be wrong. Later, the coagulation was uneven, so the bubbles and bubbles were removed by heating. Cotton candy will melt into gelatin when heated, and this gelatin is the main component of pudding. Hehe, there are herbs inside, but there are no outside, killing two birds with one stone. Let the liquid cool for a while, and then put it into the mold. Our mold is put in a small glass bowl and frozen in the refrigerator until it is basically shaped at noon. It may be that the liquid made by the cat is uneven or the cotton candy is not enough, and it finally collapses a bit like tofu brain. Pay attention next time. Put the fruit, hey hey! ! Delicious! ! Smooth, with milk and vanilla interwoven. ~! Remember to put more cotton candy and less milk when you make it, stir it evenly, and never add sugar (very sweet)
Ingredients: vanilla marshmallows available in the supermarket, a bottle of fresh milk.
1 Cut the marshmallows into small pieces for easy melting.
Pour the milk and cotton candy into the pot, heat it to 80 degrees while stirring, and continue to stir evenly after turning off the fire.
After cooling, pour into a favorite container and refrigerate for 2 hours.
Note: marshmallows will solidify at the bottom of the pot when stirred, so be sure to stir them.
The more marshmallows, the softer the taste. If heated for a long time, it will taste like coffee.
The practice of egg pudding
[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 ready-mixed powder, stir quickly and evenly, continue cooking for 1-2 minutes, and then turn off the heat.
2. Filtering 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 then buckle it out after it is completely cooled and solidified, which is the delicious egg pudding.
Method for making pudding
Material: 300g milk.
Cotton candy 100g
Proper amount of sugar
Practice: 1. Tear cotton candy into small pieces and add milk.
2。 Heat and stir to 80 degrees, turn off the fire, and continue to stir until it cools.
3。 After cooling, put it in the refrigerator for 2 hours.
4。 Add strawberry jam made of fresh strawberries and finish!
Milk coffee pudding の practice
Ingredients: 2 cups of milk, 2 cups of water, 5 egg yolks, 1 Bao jelly powder (jelly powder), 3 tablespoons of sugar, 2 tablespoons of condensed milk, 1 tablespoon of espresso.
Exercise:
1. Mix jelly powder and sugar evenly in a small bowl.
2. Heat milk, coffee and water in the pot. Add jelly powder, stir well, turn off the heat, and cool the pot slightly with cold water.
3. Put the egg yolk in a bowl and stir well. Pour into the jelly, stir well with a blender, then add condensed milk and stir well.
4. Pour it into the dessert plate and put it in the refrigerator after the liquid cools. You can pour a little chocolate syrup and whipped cream when you eat.
Norwegian fruit pudding
Ingredients: preserved black plum150g, white sugar100g, 50g corn flour, 20g lemon juice, a little salt and cinnamon powder.
Exercise:
1. Soak the preserved plum in 300g cold water overnight, put it in the pot for 20 minutes the next day, and then remove the core and leave the juice as preserved plum.
2. Add 300 grams of cold water to another pot, add sugar salt and cinnamon powder to boil, then mix a little cold water and corn flour into 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 out and send it to the refrigerator.
When eating, you don't need to pour out the things in the bowl, just hold them.
Features: sweet and delicious
Remarks: When there is no preserved plum, other preserved fruits can be used instead.
Orange pudding
Ingredients: 750g of sweet orange and 600g of eggs.
Seasoning: 350 grams of sugar.
Cooking method: peel and juice oranges; Open the egg and take the yolk for later use.
Put orange juice and sugar into a pot and cook over low heat until thick. When they are cool, slowly pour in the egg yolk juice and stir well. Pour it into the oiled pudding mold, steam it in a steamer, cool it thoroughly and take it out.
Jujube pudding
Ingredients: 250g of red dates, 0/00g of sugar150g of starch150g, 500g of evaporated milk and 50g of honey.
Exercise:
1. Cook the red dates in the pot, peel and core them, and leave the meat and juice for later use;
2. Slowly add sugar, honey and starch into the jujube juice to boil, and stir 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. 1 1 1 1
Features: Deep red in color, tender, smooth and soft.
Remarks: Fresh milk can be used instead of light milk. This product is dark red in color and has the effects of invigorating spleen and regulating stomach.
Spotted dick
Ingredients: butter150g, milk 400g, eggs 400g, flour 200g, corn flour 20g, sugar 300g, raisins 75g, a little vanilla powder and baking powder.
Exercise:
1. Wash raisins, remove pedicles and soak them in warm water for later use.
2. Put the flour into the basket, add sugar (200g), egg yolk (100g) and milk (150g), stir well with a wooden spatula, then pour in softened butter, add a little baking powder and a little vanilla powder, and stir well together.
3. Take the egg white with a drawstring (150g 0), mix it with the prepared batter, add the soaked raisins, stir well, put it in a pudding mold with butter in advance, put it in 80%, steam it on the pot for about half an hour, and take it out (don't lift the pot halfway).
4. Boil the remaining sugar and milk in the pot, put a little cold water into the corn flour and egg yolk (80g), and pour them into the pot with vanilla powder to stir into juice. When you go on stage, put the pudding in the cup and pour the juice on it. Features: light yellow color, sweet taste, suitable for hot food.
Bread apple pudding
Raw materials:
Bread 100g, apple (with the best acidity) 100g, sugar 175g, egg 100g, milk 100g, vanilla 1/3 slices or a little edible essence.
Exercise:
1. First, put 40 cocoons of sugar into the pot, stir-fry until it is light brown, and pour it into the mold or tea bowl while it is hot (lay the bottom of the mold).
2. Cut off the shell of the bread, then cut it into cubes (preferably baked or fried), put the diced apples in the pot, mix well, and put them in a mold with a sugar bottom.
3. Knock the eggs into the pot, add sugar, vanilla slices (pressed into powder) or edible essence, stir the milk evenly, and pour it into the mold containing diced bread and diced apple. Steam in a steamer for about 20 minutes, take it out, let it cool, and buckle the pudding in the center of the plate and serve.
Features:
Soft texture, sweet and delicious.