Chongqing Ouyi Training School tells you that professional chefs teach you to make jelly pudding

A professional chef teaches you to make jelly pudding

Egg pudding

[Raw materials/ seasonings]

Water - g, egg pudding mix powder g

[Production Process]

1． Bring the water to a boil and then reduce the heat, add the pudding mix powder, stir quickly to combine, continue to boil for 1-2 minutes and then turn off the heat.

2． The pudding solution of Method 1 is sieved once to remove unnecessary residue and make the pudding taste more delicate

3． Pour the pudding liquid into the model while it is hot, and wait until it has completely cooled and solidified before it can be buckled out, which is a delicious egg pudding

Chamomile pudding

20 gelatin flakes, grams of animal whipped cream, grams of fresh milk, 30 grams of chamomile, 2 egg yolks, 60 grams of caster sugar

1． The gelatin flakes are soaked in ice boiling water to soften and drained and set aside

2． Beat the animal whipped cream to 6 dispense for later use

3． Heat fresh milk and chamomile together over medium heat to 85 ° C, then turn off the heat, let the chamomile soak for a while so that its fragrance can be fully emitted, and then filtered for later

4． Whisk the egg yolks with fine granulated sugar until thick, then add the chamomile milk from Recipe 3 and mix well, continue to heat over low heat, and stir non-stop until thick, but do not boil until boiling, then add the soft gelatin to melt, then sift and set aside

5． When the pudding liquid of Method 4 is cooled off by ice water and becomes thick, the fresh milk sent by Method 2 is quickly added to the mixture and can be loaded into the model, and refrigerated for about 2 hours to complete the condensed type

Cranberry pudding

Pudding Ingredients: gram of cranberry, gram of cheese cheese, gram of animal whipped cream, 8 slices of gelatin, gram of fine sugar, 3 egg yolks, orange wine to taste

Sauce Ingredients: 30 g dried cranberries, 30 g water, 20 g caster sugar, 15 g corn flour, 10 g orange wine

1． Remove the cheese from the refrigerator and soften at room temperature

2． The gelatin flakes are soaked in ice boiling water to soften and drained and set aside

3． Beat the animal whipped cream to 6 dispense for later use

4． Mix the caster sugar and cheese first, then add the egg yolks to mix well, then heat them to 60 ° C in water, and then heat and melt the soaked gelatin

5． Cool the pudding solution of Recipe 4 to a thick consistency in the form of ice water, then quickly add the whipped cream sent in Recipe 3 and mix well with the dried cranberries, then pour into the model and refrigerate to set

6． Mix the dried cranberries in the sauce with water, caster sugar, corn flour, heat over low heat until gelatinized, add orange wine and mix well, then drizzle on the finished pudding and serve together

Yrido pudding

Yridok, apple juice 50 g, gelatin flakes 6, caster sugar 30 g

1． Gilliptin is soaked in ice boiling water, drained, heated and melted in water

2． Yakult and chili sugar are heated over low heat, cook until the sugar is completely melted, eat and add the melted gelatin flakes and mix well

3． Pour the pudding solution of Recipe 2 into the model, refrigerate for more than 1 hour, and then put out the serving plate after setting

Cantaloupe pudding

Gram cantaloupe pulp, 8 gelatin slices, 2 egg whites, 2 egg yolks, 50 grams of caster sugar, 30 grams of lemon juice

1． Cantaloupe pulp is left in grams, dug into small balls with a ball digger, and the rest is squeezed into juice York for later

2． Gelatin flakes are soaked in ice boiling water, drained, heated and melted in water and set aside

3． 20 g of egg whites and caster sugar, beat with a blender until wet foaming and set aside

4． Whisk the egg yolks with 30 grams of caster sugar to a thick consistency, add the melted gelatin and lemon juice, then add the cantaloupe juice and stir well

5． In the form of ice water, cool the pudding solution of Recipe 4 to a thick consistency, and then quickly add the egg whites sent in Recipe 3 to mix well, you can pour it into the model, refrigerate for 2 hours to stabilize the type, and squeeze some whipped cream or add cantaloupe pulp to the surface when eating

Chongqing Pastry Cake Training_Birthday Cake Training_Bread Baking Training-Chongqing Ouyi Education

Papaya milk pudding

10 gelatin slices, gram of papaya, gram of fresh milk, 1 egg white, 80 grams of caster sugar, gram of animal whipped cream

1． Gilliptin is first soaked in ice boiling water to soften, drain and set aside

2． Peel and seed the papaya, cut into small pieces, beat with fresh milk into papaya milk juice and set aside

3． 20 g of egg whites and fine sugars and beat with a blender until wet foaming and set aside

4． Add 60 g of caster sugar to papaya milk juice, heat over low heat, cook until the sugar is completely dissolved, then turn off the heat and add the soft gelatin and mix well to fit into the model

5． Add the whipped cream and mix well, then cool down through the ice water, and when the pudding solution becomes thick, quickly add the ingredients sent from Recipe 3 to the mixture and mix well to fit into the model

6． Put the pudding of Method 5 in the refrigerator for 3-4 hours to condense the fixed type

Banana milk pudding

1 banana, gillick, 80g caster sugar, gram fresh milk

1． Peel the bananas and cut into small cubes to set aside

2． Geely T and fine granulated sugar are first dry mixed, then poured into fresh milk and mixed well, heated over low heat until the fine granulated sugar and Geely T are completely dissolved, and then poured into the model

3． When the pudding is semi-solidified, put the diced bananas into it, and when it has cooled completely, you can buckle out the serving plate

Oat milk pudding

60 grams of oatmeal, grams of fresh milk, 4 whole eggs, grams of fine sugar, raisins to taste

1． First, take 1/2 of the fresh milk and bring it to a boil, pour into the oats and mix well

2． When the remaining 1/2 fresh milk is heated to 40 ° C, then add the whole egg and caster sugar, stir well in the same direction with the whisk, then sift it twice, and then add the oatmeal brewed in recipe 1 and stir well

3． Pour the pudding solution from Recipe 2 into your arms, cover with plastic wrap and steam in a rice cooker for 12 minutes

4． Remove and add raisins

Soy milk corn pudding

Gram of sweet soy milk, 2 egg yolks, 2 whole eggs, 50 grams of caster sugar, corn sauce (canned) grams

1． Beat the yolks and whole eggs and set aside

2． Heat the soy milk to 40 ° C, then add the egg mixture and fine granulated sugar, stir well in the same direction with the egg beater, then sift it twice, and then add the corn sauce and stir well

3． Pour the pudding solution from Recipe 2 into a cup, cover with plastic wrap and steam in a rice cooker for 12 minutes

Coix pudding

Coix g, water g, 3 whole eggs, caster sugar, 80 g, animal whipped cream g

1． Soak the coix seeds for 6 hours and drain, then add water to boil, then reduce the heat and cook for about 40 minutes, then drain the coix kernels and leave the coix soup for later

2． When the coix soup is cooled to 40 ° C, add the whole egg and caster sugar, stir well in the same direction with an egg beater, then sift it twice, then add the animal whipped cream and coix seeds and stir well

3． Pour the pudding solution from Recipe 2 into a cup, cover with plastic wrap and steam in a rice cooker for 12 minutes

It is recommended that you go to Anhui New Oriental Cooking School, there will be professional teachers to guide, you can also go to practice to see

Pudding part of the practice

(1) 60 grams of brown sugar, 60 grams of brown sugar, grams of water, 15 grams of jelly powder milk, 30 grams of brown sugar, 2 whole eggs

l. In the material (1), first take 50 grams of water and jelly powder, stir to make it transparent, and set aside. Pour the brown sugar and brown sugar and the remaining water into the pot, boil into a dark brown syrup, then pour the jelly powder into the mixture, pour it into the model while hot, and let it cool, in the shape of jelly.

2. Heat the milk to about 60 ° C, mix well with the brown sugar, wait for the sugar to dissolve, let it cool, mix well with the egg, filter it with a strainer 2 times, and pour it onto the coagulated caramel.

*Note: Do not pour the egg mixture before the caramel jelly has not solidified, so as not to mix the two.

[Edit this paragraph] The cake is partially prepared with 2 egg yolks, 50 grams of salad oil, 70 grams of water, and grams of low gluten flour.

1/4 teaspoon baking powder 2 egg whites, gram fine sugar

1. Mix the flour and baking powder in material (a) first, sift it, add the liquid material and mix well.

2. Whisk the egg whites, add caster sugar in 2 divided doses, and continue to beat until upright. Pour l/2 of the egg white into the batter, mix well, then pour 1/2 of the egg white, quickly mix well and pour into the baking pan.

3. Preheat the oven to °C, put the baking mold on a baking tray with water (the water is about 1/3 high of the baking mold), bake for about 40 minutes, take it out, refrigerate it after cooling, when the pudding is cold, then reverse the buckle to remove the mold.