Winter is really a season of laziness, and the whole person is lazy. Is it really that the temperature has dropped, and there is no desire to eat? No! For foodies, just a little sweetness is enough to produce a delightful dopamine, and fat houses can also be active.
Recently, there has been a gust of wind in the dessert world, that is, the peach goblin with its own fairy spirit, now ~ it is this peach that looks like a hard shell, knocking on the jelly pudding that is actually duanang to no way... I admit that I was shocked, but it is really troublesome to do, just buy a mold and spend a small amount of money, double twelve hands even on the feet are not enough to chop! How to solve this delicious and fun problem of the century, choose the simple part - pudding to make it!
The French movie "Angel Amelie" has a French pudding that knocks out the crisp shell of caramel, and the Japanese movie "TsukidaiTou Pudding" has a hundred-year-old Edo soy milk pudding, and does not hide the soft caramel egg pudding that is most popular among Asians. After being boiled at high temperatures, white sugar is transformed into the unique slight bitter sweetness of caramel, accompanied by silky milky egg pudding, which is the taste of love! What is even more interesting is that shaking the saucer in his hand and watching the soft pudding duang ~ dance, very healing.
Share the production steps with you, the recipe comes from Junko Fukuda's "I Love Pudding".
<h1 class="pgc-h-arrow-right">Ingredients</h1>
▷ Caramel sauce
80g sugar
1 tsp of cool water
Hot water 2 tablespoons
▷
Milk 400ml
1/2 vanilla pod
3 whole eggs
1 egg yolk
<h1 class="pgc-h-arrow-right">Preparation</h1>
1. Put the sugar into the milk pot and pour in two small spoonfuls of water. Heat the sugar on low heat and shake the pot instead of stirring, do not stir it, it will return to the sand.
2. Cook until it turns golden brown, turn off the heat, quickly pour 2 tablespoons of hot water, hide away, and be careful of collapse. It must be hot water, otherwise the sugar will directly solidify.
3. Pour the syrup into the mold and set aside.
4. Place milk, sugar and vanilla seeds on the fire and heat to 60 degrees. There is no vanilla pod to put vanilla essence can also be, vanilla essence is not enough, mainly to remove the fishy smell of eggs and increase the aroma.
5. Eggs and egg yolks are beaten with egg whipping, the action is as gentle as possible, do not stir out a bunch of bubbles.
6. Pour the boiled milk into the egg mixture, stir well while pouring, remember to add a small amount of times.
7. The pudding liquid is ready, and the last step is to filter out, filtering out all the impurities and bubbles in the egg.
8. Get a very smooth, bubble-free pudding liquid.
9. Put the mold on the scale, pour the same amount of pudding liquid into each inside, and the mold is roughly 9 points full.
10. Put the mold into a baking dish filled with 60 ° C water, water bath method.
11. Bake in an oven at 150°C for 35-40 minutes. Plate after demoulding.
12. The texture and taste are very nice.
Students who like pudding can look for the book "I Love Pudding", which introduces a lot of flavors of pudding, which is worth a look.
#Baking Little Class# #Food Inspector # #Cooking Tips # #Moon Generation Head Pudding # #这就是爆款 #
The first time to know the non-hidden recipes and more bread knowledge, welcome to pay attention!