Chinese Food
Cheese Pudding
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It's not complicated at all. It's just that all kinds of raw materials are mixed and stirred evenly. But there are still some skills. It's necessary to add a little bit of warm milk into cheese. If you pour it in one time, it's sure to overflow with large and small particles. It's hard to stir it up again. It's the same when you mix it with eggs. First, mix it up with a little cheese cream paste and eggs, and then pour back the remaining cheese paste It's much easier to mix well. It's necessary to sift if you want the taste of the finished product to be delicate. Water bath baking time should not be too long. Toothpick inserted can stand on OK. Baking for a long time is not tender oh.
Cooking ingredients
Cooking Steps
Step1:Wrap the cheese with plastic wrap. Microwave it for a few seconds. Soften it, then add sugar and mix it evenly. It will become milk mu
Step2:Mix the milk and cream. Heat to a warm state. Add a small amount to the cheese first. Stir well. Then add a small amount to the remaining milk and mix well
Step3:Break up the eggs. Add a small amount of 2 and mix well
Step4:Return 3 to the remaining milk and mix well
Step5:Sieve the pudding
Step6:Pour into the pudding mold. Pour hot water into the baking tray. Bake in a 150 degree water bath for 40 minutes.
Cooking tips:Put it in the refrigerator after cooling it out and eat it overnight. I think it's better to have something fresh and tasty. You can reduce the amount of cream, increase the amount of milk, and control the total amount balance. (I made three times the amount of the recipe. I baked 11 bottles) I have skills in making delicious dishes.
