How to make pudding after buying pudding powder?

Various pudding practices:

The simplest pudding:

1 。 Eggs, milk and sugar.

2。 First, stir the eggs, then boil the milk and let it cool.

Then pour the milk into the egg and stir it quickly until it is completely blended, and then add sugar to adjust the taste.

3。 Then take it out and steam it for about 5-10 minutes, just like steaming eggs.

4。 It's OK to eat it immediately after steaming, or it can be eaten frozen.

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 gangsters, white and tender pudding pulled naked

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Egg pudding

[Ingredients/Seasoning]: 500-600g of water, egg pudding ready-mixed powder120g.

[Production process]:

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.

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Mango Pudding

Ingredients: mango 4 milks 1 box of floret milk, a can of coconut milk and a can of gelatine powder? 0? Four boxes were 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.

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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.

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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.

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Orange pudding

Ingredients: 750g of sweet orange and 600g of eggs.

Seasoning: 350g of sugar.

Cooking method: peel oranges and squeeze juice; Open the egg and take the yolk for later use.

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

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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.

Practice:

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. 1 1 1 1

Features: crimson color, tender and soft.

Remarks: Fresh milk can be used instead of light milk. This product is deep red in color and has the effect of invigorating spleen and stomach.

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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.

Practice:

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.

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Bread apple pudding

Raw materials:

Bread100g, apple (with the best acidity)100g, sugar175g, egg100g, milk100g, vanilla 1/3 tablets or a little edible essence.

Practice:

1. First, put 40 cocoons of sugar into a pot, dry-fry it until it is light brown, and pour it into a mold or 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 a 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 in the center of the plate to serve.

Features:

Soft texture, sweet and delicious.

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Bavarian pudding

Materials:

A 2 egg yolks

B sugar 70g

C milk 1 cup

D whipped cream 2/3~ 1 cup

E gelatin powder (Gelatin) 1 tablespoon (I use 6 tablets of 2.6g Gelatin ... maybe 4 tablets will be enough).

F vanilla extract a little

I added 1/2 tablespoons of rum.

Practice:

1. Soak gelatin tablets in cold water, or soak gelatin powder in 3 tablespoons of cold water for later use.

2. Boil the milk in the pot until it boils.

3. Pour the egg liquid into a jar. Add sugar. Stir and mix. Pour (2) into the egg liquid and mix it evenly. Add vanilla extract.

4. Add (1) into (3) and mix well ... Put the container on cold water. Cool/stir until it is slightly sticky (it will take some time! You can wait for cooling before stirring)

5. Beat the whipped cream to 6 and distribute. Add it into (4). Gently mix well. Mold. Refrigerate in the refrigerator until it is solidified.

The method of delicious caramel pudding cake (turn)

6-inch fixed die

Caramel material: 3.5 tbsp sugar, hot water 1 tbsp.

Pudding materials: 2 egg yolks, whole egg 1 piece, vanilla extract 1/8 tsp, milk 150C.C, and sugar 1 tsp.

Cake materials: 2 tablespoons salad oil, 2.5 tablespoons low flour, 2 egg yolks, 30C.C milk, 0/8 tablespoons vanilla extract, 2 tablespoons sugar/0/kloc protein.

Practice: 1, boiled caramel: put sugar in a small pot, first heat it to a liquid state with medium fire, gently shake the pot, turn to low heat, continue to heat it until the sugar turns light brown, turn off the fire, add boiling hot water 1 tablespoon, mix it quickly with chopsticks, pour the caramel into the cake mold, and gently rotate it to cover the bottom of the baking tray with caramel.

2. Pudding materials: milk 150C.C and sugar 1 tablespoon are put into the soup pot and heated until the sugar is dissolved, and the flame is turned off. Beat the egg yolk and whole egg into a bowl, gently beat it with an egg beater (it can't be foamed), pour the egg liquid into the milk and mix well quickly, add vanilla extract and mix well, and filter it twice with a sieve for later use. (Mix the milk until it cools a little)

3. Cake material: Beat the egg yolk until the color is white and light, add salad oil and mix until it is evenly blended, then add milk and mix until it is evenly blended, add sieved low flour and vanilla extract and mix into egg yolk paste, preheat the oven 150c. Put 2 egg whites in a clean oil-free egg beater, use an electric blender to beat until it is foamed, add sugar 1 tablespoon, continue to beat, and then add sugar.

4. Pour the pudding liquid into the cake mold (caramel has hardened and solidified at this time), and then pour the cake batter on the surface of the pudding liquid. Because there are many bubbles in the cake batter, the specific gravity is lighter than the pudding liquid, so it will float on the surface. Gently flatten the surface with a rubber knife, put the whole mold in a baking pan, add hot water to the baking pan and bake in the oven for about 45 minutes. When the cake cools down, it can be demoulded. When demoulding, you can scrape a thin piece of paper or bamboo stick around the cake mold, put a big plate on it, turn it upside down and buckle it out.

How to make double custard pudding?

1. Raw material preparation: instant coffee, a bag of fresh milk, a bag of breakfast milk, agar (only one tenth of this bag in the picture is enough). Optional ingredients: milk powder, chocolate sauce, sugar.

2. soak agar in hot water 10 minutes or so.

3. Put 2 packets of milk and soaked agar into the pot, heat with low fire and keep stirring.

Now, agar is completely dissolved in milk.

5. Take a container (the shape can be selected according to your own preferences), and dip a little vegetable oil with a paper towel on the inner wall of the container and apply a thin layer. Pour half of the dissolved milk and agar into a container, add appropriate amount of coffee and sugar and stir (sugar is not required according to your own taste).

6. Let it stand until it is basically solidified. At this time, the milk and agar left in the pot have also solidified, so it should be reheated to melt and poured into the container. Then standing and cooling until it is completely solidified.

7. Reverse it to the plate.

Step 8 sprinkle a layer of milk powder

9. Cut into pieces and put on a plate, squeeze a little chocolate sauce for ornament, or put jam or diced fresh fruit. Enjoy yourself.

Tips: 1. Excessive heating of milk is easy to lose the original nutrients. Solution: heat the milk until it boils, remove it from the fire and repeat it for 2-3 times. 2. Put a little oil in the container for the smooth "sliding" of the milk jelly when it is reversed.

Various pudding practices

milk pudding

(16 quantity)

Materials:

Rhizoma Amorphophalli jelly powder 20g, refined sugar100g, fresh milk 800c.c, animal fresh cream 150c.c, 4 egg yolks, and appropriate amount of vanilla extract.

Practice:

1. Amorphophallus konjac jelly ˋ Fine sugar and mix well ˋ Slowly add 500c.c fresh milk and mix well. Put it in the oven and heat it to about 80 degrees.

2. Heat another 300c.c fresh milk and animal fresh cream to boiling. Pour into the egg yolk and mix well.

3. Practice 1 and 2. Mix well, filter once, and then heat to boiling.

4. Add vanilla extract and mix well. Before solidification, put it into the pudding mold. After cooling, put it in cold storage for about 2-3 hours.

Budingta

Ingredients: soup bowl 1 piece, pudding 1 piece, 4 cantaloupe balls, 3 tablespoons of exotic jam, and a little strawberry sauce.

1 spread sauce

Add exotic jam to the soup bowl.

2 underline

Underline with strawberry sauce.

3 tick marks

Draw a circle on strawberry sauce with a toothpick, and put cantaloupe balls and strawberries on the pudding.

Strange jam

Ingredients: 6 kiwi fruits, 80g apricot and peach sauce.

Tips: Strawberry jam is the same. 300g of strawberries and 80g of apricot jam.

Cai Xia man Tian pudding

Ingredients: 1 large plate, pudding 1 piece, chocolate sauce, strawberry jam, orange juice, strawberry 1 piece, apple 1 piece, and a few berries (berries are not required).

1 drip sauce

The chocolate sauce drops on the plate at 8 o'clock diagonally.

2 add sauce

Drop strawberry and orange juice sauce on the side of chocolate sauce.

3 turntable

Turn the plate three times to let the sauce fly freely.

4 placement

Put the pudding on the plate.

5 decoration

Slice strawberries and apples (don't cut each slice), press them into a fan shape, and decorate the pudding with berries.

Chocolate sauce

Materials: 64% chocolate180g (crushed), honey10g, and milk 240g.

Orange sauce

Ingredients: orange juice 500㏄, sugar 60g, corn flour 30g.

Coffee pudding stuffing

A water 1 cup, 7 tablespoons milk powder, 4 tablespoons corn flour, and 5 eggs 1.5.

B water 1.5 cup, sugar 3/4 cup.

C vanilla extract 1 drop, 2 tablespoons cream, 2 tablespoons coffee powder.

Dissolve the water, milk powder and corn flour in 1.A first, then add the eggs and mix well.

2. Bring the material B to a boil, then add the material 1 and cook it with low heat until it is solidified, then turn off the heat.

3. Add material C to 2 and mix well.

Steamed pudding

Name and quantity of materials:

Eggs ... five.

Sugar ... 3/4 cups

Milk ... 3 cups

Vanilla slices ... 1 slice

Practice:

Stir the eggs with sugar gently with a straight whisk. Don't beat them as hard as you beat a cake, otherwise bubbles will be formed, and the pudding will have small holes when it is steamed.

Add milk and crushed vanilla slices, mix well, and gently scoop them into 12 models.

After a steamer or wok is filled with water and boiled, the puddings are discharged one by one and steamed for 40 minutes with extremely low fire.

After steaming, pour it upside down in a dish, pour a little caramel honey on it, and eat it while it is hot. It is tender and delicious.

Precautions:

1. The degree to which the water will boil but not boil is the most suitable for steaming pudding, and the pudding will be full of holes and not detailed when it is heated. If the water is still boiling after a small fire, fold the lid of the steamer a little.

2. Some people put caramel honey in the model first, and then steam it with pudding juice. But in this way, caramel honey will be scattered and not coagulated.

Mango Pudding

Material: mango gel powder x 1,

Mango x 1

Water 225ml

Thin milk x 1

Production: 1. Mango-flavored gel is divided into powder and mixed with water.

2. Mix the light milk with (1).

3. Mango into a cube and put it in (2)

4. Put (3) in the refrigerator

Crème caramel

Materials:

8-inch mold 1 piece.