Chinese Food
No oven, no spray gun. Caramel pudding for novice
(114401 views)
This caramel pudding is a classic French roasted bud sister version. It can be made with four common materials at home. It doesn't even need an airbrush. The caramel pudding with maple leaf color in autumn doesn't need special effects at all. It can also smell caramel and strong egg fragrance. The concentration of caramel can also be controlled by self-made. The caramel with slight bitterness can match the pudding, so that the overall sweetness is not too sweet and greasy. It's very smooth and tender. Think of a small pudding. Compared with the cake, it's a simple step and reduces fat. In front of the screen, do you want to learn how to make caramel pudding with its own special effect duangduang? Let's see Mr. Wei Wei show it to you
Cooking ingredients
Cooking Steps
Step1:Prepare a heat-resistant pudding cup. There's no substitute for home China. Prepare all materials.
Step2:First pour the sugar and water into the pot and cook until the caramel is brown. The fire source should not be higher than the liquid part. The boiling process does not need to be stirred.
Step3:Cook until Caramel appears and stir. If you like bitter, you can cook it a little.
Step4:Turn off the heat when you have cooked it to the desired color. Add hot water in several times. PS - process should be careful. Because the temperature difference between caramel and water is very high. There will be hot gas.
Step5:Use a heat-resistant pudding cup. If not, use a ceramic bowl instead. Pour in syrup according to your favorite amount. Place it in an ice cabinet and freeze it. Let it solidify.
Step6:Pour the sugar and milk into the pot and cook. Stir until the sugar melts. Do not boil. PS - do not want to scorch the edge of the pot. The fire source should not be higher than the liquid part.
Step7:Break up the eggs. Add the milk. Mix the two evenly.
Step8:Filter. Filter out the extra impurities. Then the pudding will taste fine and smooth.
Step9:Caramel won't pour out when it's cold enough. Then pour 8 parts of pudding solution into each pudding cup and wrap it with tin paper.
Step10:Then pour 8 parts of pudding solution into each pudding cup and wrap it with tin paper. PS - make sure it solidifies before pouring in the pudding. Otherwise, they will mix together. There is no layer.
Step11:Boil the hot water in the pan. Turn down the heat. Put in the pudding again. Steam for 1520 minutes. Note that the water can't roll. It is recommended to wear gloves when PS pudding is put into the pot. Avoid scalding your hands with steam in the pot.
Step12:How do you judge the cooked pudding? Shake the pudding cup without shaking it.
Step13:If you want to know the secret recipe and more bread knowledge in the first time, please scan QR code to pay attention to the secret bread maker.
Cooking tips:1. How many Caramel puddings can this recipe make? This recipe can make 5 cups of caramel pudding. 2. Why is there no hole in the bright side of the pudding? Because the temperature of the water is too high, it can't keep the water rolling. 3. Why is the pudding covered with tinfoil or wrinkled? Over steaming will not only produce bubbles in tissues, but also cause surface wrinkles. 4. For a more layered flavor, add vanilla pods. There are skills in making delicious dishes.
