Hello I am Rong'er, today we come to make [caramel pudding], a hearing this name is very sweet, feel like q soft pudding, bumped into the noble color of caramel, they met, know each other to love, since then there is a caramel pudding such a human delicacy.
Especially in the summer, the day is hot and there is no appetite, make a plate of caramel pudding, put it in the refrigerator after refrigeration, cool and tender, caramel flavor is strong, really delicious, the whole family likes to eat, hurry up and practice it~
» Ingredient List «
Milk 250 g Eggs 2 pieces Caster sugar 50 g 20 g water 80 g Sugar 120 ml mold 4 pcs
» Production Steps «
1, first to make pudding liquid, 250 grams of milk, 50 grams of sugar, heat through water, stir until the sugar melts, if the sugar is replaced by powdered sugar, you can directly skip this step;
2, milk cooled to not hot hands plus 2 eggs, mixed well is the pudding liquid, sieved 3 times, this step is to ensure that the pudding taste is delicate and silky key factor, sieved pudding stand for half an hour;
3, now to boil caramel, 80 grams of white sugar, 20 grams of water, heating with medium heat, boil until the sugar water boils and continue to boil over medium heat, at this time the sugar will dissolve in the water, boiling syrup will produce a lot of white foam;
4, do not stir during the cooking process, if there are sugar particles attached to the pot wall, you can use a brush to dip water on the pot wall to brush a brush, the water flows down the pot wall, you can rinse the sugar granules into the pot;
5, after the water in the pot is volatilized and dried, the syrup temperature rises, it begins to coking, cook to light amber when immediately turn off the heat, use the residual heat to further change the syrup to dark amber, be careful not to overcook;
6, while hot to pour the cooked caramel into the pudding mold, must be poured in while hot, two of which I did was rubbed for a while when operating the camera, and then the sugar could not be poured out, and then heated again became a particularly dark color;
7, the inner wall of the pudding mold can be coated with a layer of butter anti-stick, the standing pudding liquid poured in, the baking pan must be heated water, the height should be at least more than half of the pudding liquid, so the baking pan should be used in a deep dish, otherwise the baked pudding will appear honeycomb-like holes, and will lose the tender taste, which is very critical;
8, then put the pudding into the preheated oven, up and down the tube 165 degrees in the middle layer for about 35 minutes, the last few minutes to observe the color out of the oven;
9, pudding is done, feel a bit like the last time to do the egg tart liquid, the ingredients are not too much difference, baked pudding refrigeration after eating the taste is the best, but after refrigeration is not very good off the mold, you can use a little hot water to soak a bubble and then pour out;
10, the first I fell directly, after pouring only to find that it should be reversed, too strong directly shattered a large piece. The second one, which is relatively complete, breaks a little corner. The third possibility is that the caramel did not cover the bottom of the mold and fell straight off a piece;
11, let's come to the last one, dangdang... Super perfect, a total of four made, the last can be placed on these two, so the details are really important, but my pudding is super smooth whether it is broken or not broken, and there is no rough pores.
It tastes silky and sweet but not greasy, and it is not exaggerated to say that it is really super delicious! Tender soft filling with slightly bitter caramel, bitter and sweet in the mouth blend with each other, just like the sweet and bitter in love, the method is relatively simple, make afternoon tea is the best!
【Rong'er intimate tips】
1, when boiling caramel, many people will feel that it is difficult to control the caramel, because its temperature is very high, but in fact, making caramel can be very simple, the only key is not to stir during the cooking process;
2, the baking plate must be heated water, the height should be at least more than half of the pudding liquid, so the baking pan should be used in a deep dish, otherwise the baked pudding will appear honeycomb holes, and will lose the tender taste;
3, the oven temperature is only for reference, specific to the performance of their own oven and the actual situation of flexible adjustment.
Committed to using the simplest ingredients to share the most delicious dishes and snacks for you, I am Rong'er, sharing a delicacy for you every day, learning to eat like this, so that your stomach is healthier! Welcome to like, follow, retweet and favorite, thank you for your support! We'll see you next time.