Chinese Food
Cocoa pudding -- the secret of pudding's tenderness
(81749 views)
I'm going to Japan today. Before I leave, I'm going to discount the ingredients of the refrigerator. I've got all the vegetables. I've got a little milk and an egg left. What can I do. Pudding up. Discount refrigerators are a skill, right~
Cooking ingredients
Cooking Steps
Step1:Milk, chocolate, sugar and cocoa are poured into the bowl.
Step2:Heat and stir in water until completely melted. Take out and cool for standby.
Step3:Beat one egg well.
Step4:Cool the cocoa milk and pour in the egg.
Step5:Sift three times. Remove the shredded eggs and chocolate chips.
Step6:Pour into the pudding bottle and let it stand for a while.
Step7:Take a deep baking pan. Pour in hot water. Put the pudding bottle in. The amount of hot water should be at least half of the pudding liquid in the bottle. Try to keep it flush with the pudding liquid in the bottle.
Step8:Preheat the oven in advance and bake at 165 ℃ for 35-40 minutes.
Step9:Take it out and let it cool. Pour in chocolate syrup.
Step10:Finished product
Cooking tips:1. Be sure to sift well. 2. Put the pudding solution into the bottle and let it stand for a while. 3. Low temperature baking by water bath can keep the tender and smooth taste of pudding. And it can reduce the formation of honeycomb. 4. There are skills for cooking better after cold storage.
