Chinese Food
Caramel Pudding bottle version
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Nice weather these days. Now I usually do this on weekends - go out with my son in the sun on Saturday and play with his baking on Sunday. I had a good time on both weekends. Spring does come. In spring, there are all kinds of sprouts. Just sprouted willows, all kinds of small flowers and grass, charming strawberries... And the caramel pudding I've been longing for for for a long time. It's packed in milk bottles. It can be said that it's because of this kind of small milk bottle that I like pudding. Pudding - it needs a milk bottle. I'm just in the baking field. I choose basic desserts to practice. One is easy to succeed. The other is great satisfaction. So we can go on step by step, can't we? But I still have ambition. The first one is to learn how to make someone's favorite scallion pastry. The second one is to learn how to make bread and try to provide a home made toast to my family every week. Special offers are nothing. I don't have a background. Haven't you got a back figure ~ ~ ~ today's
Cooking ingredients
Cooking Steps
Step1:[raw materials and preparation of caramel solution] 60g white sugar; 25g cold boiled water; 20g hot boiled wate
Step2:Put the sugar and cold boiled water in the pot. Bring to a boil over medium heat. Don't stir during this time. Just turn the small pot to adjus
Step3:Then turn it into a small fire and slowly boil it into a brownish red syrup. You can smell the caramel. It's burnt but not burnt
Step4:Quickly pour in hot water again. Turn the small pot. Heat for another 2 or 3 seconds. Mix the sugar and water. Heat the caramel for another 2 or 3 second
Step5:Scoop the caramel into the bottle while it's hot. Let it cool for later use
Step6:[material and production of egg milk liquid] 2 eggs; 30g white sugar; 250ml milk; several drops of vanilla essenc
Step7:Add 3 or 4 drops of vanilla extract to the milk. Mix wel
Step8:Reheat it to about 80 degrees. There are still small bubbles around. Turn off the fire and let cool for standb
Step9:Add sugar to the egg. Mix well to make the sugar dissolv
Step10:Don't beat the egg. Just turn it around and stir it
Step11:Pour the cold milk into the egg liquid. Mix well to make the egg milk fully integrate. Egg milk liqui
Step12:When the egg milk is sifted, it will get a slimmer liquid
Step13:Pour the egg milk into the bottl
Step14:Preheat the oven to 160 degrees. Put the pudding in the baking basin. Pour hot water into the baking basin. Lower layer. 40 minute
Cooking tips:A. you don't need to stir it at all. At first I was thinking. Why don't you stir it? After two operations, I think there is a reason - because the amount of caramel is very small. And caramel liquid is easy to attach to the mixing spoon. It is easy to coagulate when it is cold. The more you stir, the more you attach it to the spoon. It wastes raw materials. And it's no problem just turning the small pot to mix the caramel. b. When scooping the caramel liquid into the milk bottle, the action should be fast. Caramel will coagulate soon when it is cold. You can heat it up on a small fire and then scoop it in. c. When boiling sugar, pay attention to the whole process. Otherwise, it's easy to get batter, not caramel. d. The egg must be sifted. The finished pudding will be smooth. e. It is said that more than half of the pudding liquid is not easy to bubble. Because what I do is bottle. It has a certain height. I have more bubbles in the first box. The second time I try to fill the baking basin with hot water. The number of bubbles is much less. But it's very small when you go in
