Chinese Food
Eggshell pudding
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Pudding is delicate, smooth and easy to taste. It's a very classic dessert. Its appearance is just like its name. It's soft and cute. No one can resist its charm. On a winter afternoon, it's very pleasant to have a date with friends, enjoy the sunshine and taste the pudding made by yourself. Pudding may seem simple, but when it's made, if you don't pay attention to small details, it may also lead to failure. Since the materials for pudding are readily available, many novices are eager to try. A Tao tells you from his experience that the simpler things are, the more difficult they are to do. Only starting from the foundation can other things be handy. It's Christmas and new year's day right now. If you want to offer your heart to your family during the holiday, you can do it yourself. It's more sincere. In order to make everyone's sincerity 100% complete, Tao will make this classic dessert for you today. It doesn't take a lot of time, but you can feel it
Cooking ingredients
Cooking Steps
Step1:To take an egg, first use chopsticks or scissors to pound a small hole. Pour out the liquid inside.
Step2:Carefully use small scissors to cut the hole a little bit in a circle. Note: the width of each cut should be kept at about 23 mm. Because the eggshell has thickness and brittleness. If the cut is too wide or too narrow, and the strength is different, the eggshell will be broken. Therefore, it must be cut a little.
Step3:If you want the edge of the eggshell to be smoother, you can use an egg opener. First, put the egg opener on one end of the egg. Push the egg opener hard. Then turn the egg opener left and right, so that the top of the egg shell can be separated easily.
Step4:Make pudding solution - take 2 separated eggs. Add 40g of sugar and stir until the sugar is completely melted.
Step5:Then continue to add 220g milk until it is well stirred. The pudding is finished.
Step6:Sift the stirred pudding liquid over 2~3 times. This will not only make pudding smooth, but also remove foam.
Step7:Pour the pudding into the eggshell on the egg rack. Fill it up to nine points.
Step8:Put it in a deep baking pan. Pour cold water into it. About 1 / 2 of the eggshell.
Step9:Put it into the middle layer of the pre heated haystack C45 oven (more accurate electronic temperature control). Heat up and down 155 degrees. Bake for about 30 minutes until the eggshell pudding is completely set.
Step10:Next, you can enjoy the smooth and delicate egg pudding.
Cooking tips:1. If you don't have an egg rack, you can wrap the eggs in tin paper and level the bottom so that the eggs stand up. 2. After cutting, clean the outer surface of the eggshell. Clean up the eggshell debris. It can be used for standby. 3. If there is no oven. You can seal the eggshell with plastic wrap, put it into the steamer, steam it in high heat until the water rolls, turn the low heat and continue to steam for about 10 minutes, until the eggshell pudding is completely solidified. 4. Use egg shell to bake out the pudding. Egg flavor is more rich. Of course, you can use other heat-resistant ceramic ware instead of egg shell. 5. Each oven is different. Temperature time is for reference only. There are skills in making delicious dishes.
