Chinese Food
Caramel Pudding
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The delicate and smooth taste of the pudding. The unique sweet flavor of caramel. Constitute the fascinating taste of caramel pudding. I've made this dessert at least seven or eight times in the last two weeks. Now I have a word to say - Caramel Pudding. People who are in love. Don't miss it; people who are looking forward to love. Don't miss it; people who have experienced love experience. Don't miss it. Put aside these sour words. In fact, what I want to say is - this dessert. Greedy people. Don't miss it.
Cooking ingredients
Cooking Steps
Step1:Pour the milk and sugar into a bowl. Heat and stir until the sugar melts. Then cool the milk until it is not hot. (if you change the sugar into sugar powder, you can omit the heating step and stir it directly.
Step2:Put the eggs in the milk, and mix well with the eggbeater. It's the pudding liquid.
Step3:Sieve the mixed pudding 23 times. Drop a few drops of vanilla into the sifted pudding solution and let stand for half an hour.
Step4:You can make caramel by using the time when the pudding is still. Put sugar and water in the pot. Heat over medium heat.
Step5:Boil until the sugar water boils. Continue to cook over medium heat. At this time, the sugar will dissolve in the water. Boiling syrup will produce a lot of white foam. Be careful not to stir during cooking. When boiling caramel, avoid crystal phenomenon. If there are sugar particles attached to the wall of the pot, brush with water on the top of the wall with a brush. The water can flow down the wall of the pot to wash the sugar particles into the pot.
Step6:When the water is evaporated and dried, the temperature of syrup rises and coking begins.
Step7:When the syrup is light amber, turn off the fire immediately. Because of the effect of waste heat, the syrup will be further darkened to amber after turning off the fire. Please make sure not to overcook it so that it doesn't taste bitter. When boiling caramel, be sure to observe it. Don't overdo it
Step8:Pour the caramel into the pudding mould while it is hot (there should be no water in the pudding mould). Lay a layer on the bottom. Caramel will harden when it cools, so be sure to operate it when it is hot.
Step9:Coat the inner wall of the pudding mold with butter. Pour the standing pudding liquid into the pudding mold.
Step10:Pour hot water into the pan. It should be at least half the height of the pudding. Then put the baking tray into the preheated oven to bake. Middle layer. 165 degrees. 35 minutes. Until the pudding set. The baked pudding tastes better in cold storage.
Cooking tips:Tips1 has three keys to ensure the smooth and delicate taste of pudding - 1. The pudding liquid must be screened. 2. The screened pudding must be allowed to stand for 30 minutes. 3. The method of steaming and baking must be used, i.e. hot water shall be injected into the baking tray. The height of the water shall be at least half of the height of the pudding liquid. Otherwise, the baked pudding will have honeycomb holes and lose its tender taste completely. It will be difficult to wash the caramel pot immediately after tips2 is boiled. Soak it in water for one night. It will be very easy to wash the next day. There are skills in making delicious dishes.
