bread pudding (bu ding mian bao )

bread pudding

Introduction:

Production steps:

Step 1: tear the toast into pieces by hand, medium size

Step 2: peel the orange and cut it into pieces

Step 3: pudding liquid (the ratio of egg to milk --- 1 egg (about 50g): 100g milk; i.e. 1:2)

Step 4: break up the eggs, pour in the milk and stir well

Step 5: pour condensed milk into the egg milk liquid and stir it evenly; (the amount of condensed milk is optional to increase the flavor and sweetness, or it can be replaced by fine granulated sugar)

Step 6: pass through the sieve, smooth and delicate pudding liquid is ready;

Step 7: soak a proper amount of bread into the pudding liquid to fully absorb the pudding liquid;

Step 8: spread salad oil or butter on the bottom and edge of the mold, and spread the bread into the mold;

Step 9: lay another layer of sweet orange; put it alternately;

Step 10: preheat the oven 180 degrees, middle layer, about 50 minutes until the pudding liquid solidifies and the bread surface is fluffy.

Materials required:

Raisin toast: moderate

Sweet Orange: moderate

Milk: moderate

Eggs: right amount

Condensed milk: right amount

Note: * if there is surplus pudding liquid, pour it in if not much. If you have more, you can bake pudding in addition; * the baking time should be adjusted according to the mold size and different oven power *Sweet oranges can also be replaced with other fruits, such as apples and bananas^^

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Bu Ding Mian Bao