Sweet life [caramel pudding](yi man tian mi de sheng huo jiao tang bu ding )

Sweet life [caramel pudding]

Introduction:

"After countless failures, successes and tasting, I feel that this recipe is a bit greasy, but the corresponding taste is much softer and softer. The sugar in the pudding in the original recipe is sucrose. I use white sugar instead, which may also increase the sweetness. Finally, when it's cold, it's all put into the refrigerator for refrigeration. A miracle happens. After refrigeration, there's no sweet feeling at all. It's cool, sweet, smooth, tender and soft. It's really the best thing to kill people and overstock goods in home tourism ~ ~ don't bother to have a try! "

Production steps:

Step 1: Boil the syrup first, add white sugar at one time, add about one third first, almost change color, and then add in one after another.

Step 2: don't stir, cook until it's scorched and bubbling, then turn off the heat.

Step 3: immediately pour hot water along the edge of the pot, pour slowly, be careful of splashing hot hands.

Step 4: shake the caramel, pour into the pudding bottle and cool until set.

Step 5: scrape the vanilla pods and heat them with the milk until they are boiling. You can turn off the fire when you see the bubbles at the edge of the pot.

Step 6: the lid of the pot is sealed and the lid is closed for five minutes.

Step 7: beat the yolk and the whole egg well, don't beat too much, there will be bubbles.

Step 8: pour the whipped cream and sugar into the milk.

Step 9: fire and heat to about 80 degrees, which can be estimated.

Step 10: slowly pour into the egg. That's why it's heated to 80 degrees. If it's too high, it's easy to make egg soup.

Step 11: mix the egg and milk evenly and sift out the eggs and some insoluble pods.

Step 12: there will be some bubbles in the filtered egg milk.

Step 13: gently brush away the bubbles with kitchen paper (the same effect can be achieved by standing). This is to avoid bubbles on the surface of pudding during baking.

Step 14: pour the egg milk into the pudding bottle with caramel at the bottom.

Step 15: put it in a baking pan and add 80 degrees of hot water to the bottom.

Step 16: put into the oven at 150 ℃ for 60 minutes (or steam for 10-15 minutes).

Step 17: OK, let's have a look.

Step 18: tender, quite enjoyable, but had better eat less, especially to slim mm.

Materials required:

Milk (pudding): 510g

Fresh cream (pudding): 510g

Egg yolk (pudding): 510g

Whole egg (pudding): 510g

White granulated sugar (pudding): 510g

Vanilla pod (pudding): half root or vanilla essence (can be removed)

White granulated sugar (Caramel): 50g

Hot water (Caramel): half root or vanilla essence (can be removed)

Note: tips1 has three keys to ensure the delicate and smooth taste of pudding: 1. The pudding liquid must be screened. 2. After screening, the pudding liquid must be sucked out of bubbles or left standing for a while. 3. Using the steaming method, the height of hot water injected into the baking tray should be at least half of the height of pudding liquid. Otherwise, the baked pudding will appear honeycomb like holes, and completely lose its tender taste. Tips2 after cooking Caramel pot immediately wash words will be more difficult to wash, with water immersion one night, the next day is very good to wash.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Vanilla

Chinese PinYin : Yi Man Tian Mi De Sheng Huo Jiao Tang Bu Ding