Chinese Food
Super simple dessert without caramel sauce pudding
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Caramel pudding is believed to have been made by many people. But it's more difficult to make caramel. This time, the key is caramel sauce. I just want to eat the pudding, so I went together. Next time, I'll use this to make Cranberry Caramel biscuits. (*^__ ^*) hee hee Easy to learn~
Cooking ingredients
Cooking Steps
Step1:Pour the milk and sugar into a bowl. Heat the bowl over water and stir until the sugar melts. Then cool the milk until it is not ho
Step2:Put the eggs in the milk and mix well. It's the pudding liquid.
Step3:Sift the pudding mixture 23 times and let it stand for half an hour.
Step4:Pour the standing pudding solution into the pudding mold. Pour hot water into the pan. It should be at least half the height of the pudding.
Step5:Put the baking tray in the preheated oven. Middle layer. 165 degrees. 35 minutes. Until the pudding set. Put the baked pudding in the fridge for cold storage.
Step6:Put the caramel sauce into the decoration bag and squeeze it on the surface of the frozen pudding.
Step7:OK. Take your time
Step8:Caramel Sauce method - one can of condensed milk in a can. Tear off the wrapping paper. Don't open it. Put it into a large pot filled with water and boil it for 8 hours. The can should be completely submerged in the water (it must be submerged in the water all the time). Pay attention to adding water during the boiling process (I use the electric rice cooker to cook soup. I can also make a slow stew pot ha ~
Cooking tips:If Snow's private room tips - there are three key points to ensure that the pudding taste is delicate and smooth - 1. The pudding liquid must be screened. 2. The screened pudding solution must be allowed to stand for 30 minutes. 3. When baking, make sure to pour hot water into the baking tray. The height of the water should be at least half of the height of the pudding liquid. Otherwise, the baked pudding will have honeycombed holes, and lose the tender taste completely.
