Chinese Food
A smooth pudding like tofu
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Many friends read the title and wrote cheese pudding and they would ask why there is no cheese in the recipe. Why is it called cheese pudding? [cheese] is the name of the Italian dessert [pannacotta]. It is a frozen dairy product made of milk, cream and gilding. In Italian, it is called [pannacotta]. So cheese is not only cheese cheese. I want to make pudding when the weather starts at 25 degrees. I really like pudding; I like pudding more than ice cream. I think ice cream is too cold. And the taste of pudding is really delicate and ready to eat. This formula is also a way to consume endless cream. It's cherry season. This cheeseburger can go with some seasonal fruits. The pudding can be eaten after being frozen for 23 hours. It can add the taste of pudding with cherry, litchi, mango, etc. I'm still the old one
Cooking ingredients
Cooking Steps
Step1:Add cold boiled water and ice cubes to make gilding tablets soft.
Step2:In the milk pot, add sugar and whole milk and heat to 4050 ℃.
Step3:After the sugar melts, add the cream. Stir it with a scraper and heat it to 4050 ℃ in a low heat. No need to boil.
Step4:When the fire is off, squeeze out the water from the soft gilding slice. Put it into the pot and stir with a scraper until the gilding slice is completely melted.
Step5:After the gelatine melts, put the pot into ice water or cold water basin to cool down. Occasionally, stir it with a scraper to make the cheese pudding liquid even and delicate.
Step6:At this time, when the cheese pudding liquid cools down, start to sterilize the container for pudding. After the container is sterilized, dry the water; pour the cheese pudding liquid into the pudding container about eight minutes full. Finally, refrigerate it in the refrigerator for 23 hours until it solidifies. When eating, you can put some fruits you like.
Step7:Finished product.
Step8:Finished product.
Step9:Finished product.
Step10:Finished product.
Step11:Finished product.
Step12:Finished product.
Cooking tips:The pudding container must be scalded and disinfected with hot water. When cooking the pudding, remember not to boil it to the boil. This way, the milk and cream are easy to agglomerate. When the milk and sugar are slightly hot, add cream. Remember not to boil the milk; too hot milk will lose the effect of solidifying. Cover the frozen pudding with plastic wrap or refrigerate it. Eat it within 3 days as soon as possible. There are skills in making delicious dishes.
