[pudding] unexpected delicacy(xiao shan bu ding yi xiang bu dao de xi ni nen hua )

[pudding] unexpected delicacy

Introduction:

"I made pudding with my friends at dinner a while ago. It's my first time to make it. I'm not particularly satisfied with the finished product. I don't feel that the taste of the pudding is very smooth. I didn't take a good picture. For a food like me, I must make it again. The recipe is the mountain pudding sent by Zhan NV's sister. I was attracted by the description before, but there was no cream. This time, all the materials are ready. I can do it now. But I've halved the amount. Patiently cook caramel, cook milk, filter... The process of making pudding is not complicated, just more patient and careful. When baking, I can smell the faint milk fragrance. I knew that this time it would not be bad. The appearance of the finished product is no different from the original one, but it's pleasant to eat. The taste is very smooth, and the tender pudding is as delicious as the filling of egg tart. Those who love pudding must try this recipe. It is highly recommended

Production steps:

Step 1: prepare materials.

Step 2: put the sugar and cold water into the pot and boil over medium high heat until it turns yellow.

Step 3: boil until the big bubble turns into a small bubble and the color turns reddish brown. Turn off the fire when it is thick. Don't worry. It's better to smell the caramel.

Step 4: immediately add 15 grams of hot water, stir well, pour into the mold and let cool.

Step 5: add a few drops of vanilla essence to the milk, heat the milk over low heat until it is boiling, turn off the heat, cover and simmer for 5 minutes.

Step 6: turn down the sugar and add the cream.

Step 7: whisk the egg and pour the milk into the egg slowly.

Step 8: pour in the cream.

Step 9: stir the pudding liquid.

Step 10: sift several times to remove bubbles.

Step 11: spoon into the pudding mould.

Step 12: fill the baking tray with water, put the pudding in, bake at 150 ℃ for 1 hour.

Materials required:

Milk: 255ml

Fresh cream: 90ml

Fine granulated sugar: 30g

Egg yolk: 1

Whole egg: half

Vanilla: a few drops

Cold water: 13g

Hot water: 15g

Note: 1. When boiling caramel, wait until the color turns reddish brown, turn off the fire when it is thick. Don't worry. It's better to smell the caramel. 2. Add water to the baking pan to make the finished product more tender and smooth. 3. It's better to eat after refrigerated.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Xiao Shan Bu Ding Yi Xiang Bu Dao De Xi Ni Nen Hua