Cherry custard pudding(ying tao dan nai bu ding )

Cherry custard pudding

Introduction:

"The first time I baked pudding, it was very good. This Changdi's 3.5 version of cktf-32gs has very good temperature control. It has separate upper and lower tubes and independent temperature control switch. At least you don't have to worry about it being burnt. This is also the first time I use it. I feel the feeling of crossing the river with a stone. Only by slowly understanding its temper can we better enjoy the happiness brought by baking. "

Production steps:

Step 1: ingredients.

Step 2: Boil the milk about 45 degrees.

Step 3: add sugar to the milk.

Step 4: add a little salt and mix well.

Step 5: pour the milk into the egg. Mix well.

Step 6: sift the pudding liquid for two or three times.

Step 7: pour the pudding liquid into the mold. Add hot water to the baking pan. Preheat the oven to 150 degrees and put it on and off.

Step 8: bake in the oven for 30 minutes.

Step 9: take out the pudding and sprinkle a little sugar.

Step 10: re-enter the oven, heat 185 degrees and bake for five minutes.

Step 11: baked pudding.

Materials required:

Pure milk: 200g

Eggs: 2

Soft sugar: 20g

Salt: right amount

Cherry: moderate

Note: the pudding has been baked when the surface agglomerates. If you want to scorch the edge in the last five minutes, you can omit this step.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ying Tao Dan Nai Bu Ding