Brown sugar pudding(hong tang lian nai bu ding )

Brown sugar pudding

Introduction:

"I've been thinking about this pudding for a long time, because it can consume a lot of condensed milk. Looking at that can of condensed milk, I always feel worried. I really don't know what it can be used for. Only a little bit is needed to make egg tarts. If one can be solved, I don't know how to wait until the age of monkey. Also see some cakes used in condensed milk, but, oil, oil people sigh and hesitation. Until you see this pudding, condensed milk, water, eggs, brown sugar, and the consumption of condensed milk is unprecedented. I can't help but be glad. However, after all, it is lazy, brown sugar has long been sifted aside, but has not started. Only when there is no plan can we think of those ideas that have been postponed indefinitely for various reasons. I spent a whole hour waiting for it to solidify. It's nothing more than milk stewed eggs. It's OK to use a steamer, and it doesn't take that long. "

Production steps:

Step 1: Materials

Step 2: pour the eggs and yolks into the bowl

Step 3: disperse

Step 4: brown sugar and water into the pot

Step 5: add condensed milk

Step 6: dissolve sugar over low heat

Step 7: pour the condensed milk into the egg liquid while stirring

Step 8: mix well

Step 9: sieving

Step 10: pour into the bottle

Step 11: put in the baking tray and cover with tin foil

Step 12: add hot water to the baking pan, about 1cm deep

Step 13: put it in the oven, middle layer, heat up and down 160 degrees, bake about 1 hour

Step 14: release

Step 15: the liquid solidifies

Materials required:

Whole egg: 110g

Egg yolk: 1

Cold boiled water: 250g

Condensed milk: 150g

Brown sugar: 30g

Caution: egg is dispersed and foam is not needed. The liquid does not need to be boiled, but heated until brown sugar dissolves. When pouring in the egg liquid, keep stirring to prevent the egg liquid from heating and caking. Sifting can make the pudding taste more delicate and even.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hong Tang Lian Nai Bu Ding