Caramel Milk Pudding(jiao tang niu nai bu ding )

Caramel Milk Pudding

Introduction:

"It's tender and smooth. It melts in the mouth, and its milk fragrance is overflowing. It's a kind of dessert that is easy to make and delicious. Having a pudding for afternoon tea makes you feel beautiful. If you have children at home, you might as well try. Basically, children have no resistance to pudding. "

Production steps:

Step 1: prepare the material. Divide the sugar into two parts, 50 g for pudding and 100 g for caramel. (if the water is directly added to the milk pan, it is not shown in the picture.)

Step 2: add 50 grams of white sugar to the milk and heat it until there are small bubbles around. All the sugar will melt. Let it cool

Step 3: break up the eggs

Step 4: add 100g white granulated sugar in water to the milk pot and boil over low heat until brown. It takes about ten minutes to prepare the pudding mold when cooking the caramel

Step 5: pour the caramel into the pudding mold. This step needs to be poured while it is hot, otherwise the caramel will crystallize into a solid

Step 6: slowly pour the cooled milk into the egg mixture and stir while pouring

Step 7: sift the mixed milk pudding twice to remove bubbles and egg impurities

Step 8: pour the pudding liquid into the pudding mold, put it into the baking pan, fill the baking pan with water, put it into the middle and lower layer of the oven and bake at 160 ℃ for 35 minutes

Step 9: eat the baked pudding when it's cool, or refrigerate for 3 to 4 hours

Step 10: after cold storage, take out the cake and gently cut it along the edge with a demoulding knife, then demould it upside down. Then pour the caramel at the bottom over the pudding

Materials required:

Milk: 500g

Eggs: 4

White granulated sugar: 150g

Water: 100g

Note: 1, milk and egg need to be mixed into pudding liquid, so the heated milk should not be directly mixed with egg liquid, directly mixed with egg liquid is easy to make egg floss, slightly cooled milk added to egg liquid also need to be added slowly according to the temperature, adding while stirring; 2, Caramel need to be slowly boiled over low heat, especially the last few minutes need to observe the color, do not worry However, it's easy to crystallize when it's over; 3. When the caramel is poured into the pudding mold, it needs to be hot. Sometimes, it drops to the mold edge without rubbing. After a few minutes, it becomes solid directly, and it's easy to remove; 4. Because the pudding is tender, you need to be careful when demoulding to keep the shape intact; 5. The pudding made in this tutorial is 8 pieces, which can be halved according to your own needs; 6 The material of boiling caramel is sugar and water 1:1, which can be adjusted according to the diameter of the pudding mold; 7. After demoulding, there is solid Caramel liquid at the bottom of the mold, which can be mixed with a small amount of boiling water for consumption.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Jiao Tang Niu Nai Bu Ding