Simple love: [baked durian pudding](jian dan de xi huan ju liu lian xi mi bu ding )

Simple love: [baked durian pudding]

Introduction:

"Durian is delicious, but not easy to preserve. Therefore, my favorite way to eat, in addition to eating directly, is to freeze durian meat until hard, and then thaw slightly soft. That taste and taste, absolutely comparable to cream ice cream, ice cold, soft waxy. It's just that I can't accept eating like this in winter. Today's eating method is also a favorite. Relatively speaking, it is more suitable for this season. And it's one of the signature products of "X". The soft and glutinous durian meat, the tender and smooth custard sauce, the q-ball millet, the warm taste and the strong milk fragrance make me eat a big bowl every time, which is still far from enough. Don't miss the children who love durian. "

Production steps:

Step 1: prepare all materials;

Step 2: beat egg yolk and sugar until sugar is melted;

Step 3: add corn starch and salt, continue to stir evenly;

Step 4: add rum and continue to mix well;

Step 5: heat the milk in the microwave oven or directly on the stove in advance until it is nearly boiling, then slowly pour it into the egg yolk paste, and quickly stir while pouring, so as to prevent the eggs from being scalded;

Step 6: keep stirring until the temperature of the egg and milk is not too hot. There should be a very fine layer of foam on the surface.

Step 7: make a pot of hot water, boil it in high heat, turn it to low heat, heat the egg milk slurry in water and keep stirring until the egg milk slurry becomes thick;

Step 8: take out the egg bowl, add butter, and continue to stir until the butter melts;

Step 9: make a good custard sauce, should be very delicate, no particles, glossiness is also very good;

Step 10: make a pot of water, the amount of water can be wider, the fire boil, add sago;

Step 11: turn off the fire. Cover and simmer;

Step 12: after 5 minutes, open the lid and disperse the sago. Open fire again, boil the fire, turn off the fire, and continue to cover and simmer for 5 minutes;

Step 13: filter the sago and put it into ice water;

Step 14: clean the mucus on the surface of sago, and drain the water after it cools through;

Step 15: preheat the oven 200 degrees. Mix the sago and custard sauce evenly;

Step 16: the pulp of durian is rolled into mud;

Step 17: spread a little durian puree on the bottom of the baking bowl, and then put in some mixture of custard and sago;

Step 18: spread another layer of durian mud;

Step 19: add the ingredients alternately until they are used up, or spread the baking bowl full for 9 minutes;

Step 20: put the baking bowl into the preheated oven, middle layer, up and down the fire, 190 degrees, bake for about 30 minutes, until the surface is golden and colored. After baking, cool slightly and serve hot.

Materials required:

Durian meat: 110g

Sago: 30g

Egg yolk: 1

Corn starch: 6g

Milk: 100g

Salt: a pinch (the amount twisted by two fingers)

Fine granulated sugar: 10g

Butter: 5 ~ 10g

Rum: 10ml

Note: 1. The production of egg milk slurry, pay attention to the milk must be slowly added to the yolk paste, and to quickly stir to prevent the yolk from being cooked. In addition, keep stirring when heating, so that the custard sauce will taste light and smooth; 2. Simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer. I use small sago here. If I use big sago, the time of cooking and stewing should be extended appropriately. 3. The degree of maturity of sago depends on my preference. I like cooked sago, so there is no white spot. 4. The baking bowl is only 9 minutes full, and it will expand when baking. 5. The specific baking time and temperature should be adjusted according to the actual situation of each oven. 6. The amount of sugar It can be increased appropriately. My durian is very sweet, so I didn't add it. If you feel light when eating, you can also use honey and syrup to make up for it; 7. When eating hot, the flavor is better!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Jian Dan De Xi Huan Ju Liu Lian Xi Mi Bu Ding