Chinese Food
Cocoa two color pudding
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Cooking ingredients
Cooking Steps
Step1:Beat the egg into a bowl. Add 30g sugar. Beat until the egg froth. Heat the milk to 80 degrees. Then cool it to 30 degrees. Stir in the egg mixtur
Step2:Sift the egg and milk. Pour into the container. Just pour in half of the container. Then put into the baking tray. Add cold water to the baking tray. The water should be less than half of the egg liquid. Put it in the oven with 160 ℃ preheating, steam and bake for 30 minute
Step3:Put the gilding tablet into cold water and soak it in. 160g of boiling water to dissolve cocoa powder and 5g of sugar. Then put the soft gilding tablet into cocoa solution and stir until it dissolves. Cool it to room temperatur
Step4:Take out the baked pudding, cool and solidify, pour the cocoa solution onto the pudding, and refrigerate until it solidifies
Cooking tips:1. The heated milk must be cooled to room temperature before it is poured into the eggs. 2. The egg milk must be screened before it is steamed and baked. The baked pudding is more delicate and smooth. 3. The pudding must be steamed and baked. So a large amount of water must be added into the baking plate to achieve the effect of steaming and baking. In this way, the pudding will be tender. 4. The smell of Geely pudding can be removed by immersion in cold water. Moreover, it will be dissolved More even 5, the cocoa pudding liquid is liquid at room temperature. After refrigeration, it will solidify very solid and have skills in cooking and delicious.
