Chinese Food
Making perfect beehive free pudding Caramel Pudding
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A caramel pudding in summer. Japanese appearance. Smooth taste. Make your summer more cool.
Cooking ingredients
Cooking Steps
Step1:Apply a thin layer of salt free butter to the pudding mould.
Step2:Make caramel first. Add sugar in clean water. Heat on low heat. Do not shake until the sugar melts completely and turns to light brown.
Step3:Step 2: Boil the caramel into the color you like. Add hot water and shake it up.
Step4:Pour the caramel water into the bottom of the pudding mold evenly. Note that the boiled Caramel water should be poured immediately. Otherwise, it will solidify. Pour Caramel water and set aside.
Step5:Start to make pudding liquid milk and add sugar. Heat on a small fire. Stir while heating. Until sugar melts completely and milk begins to smoke when it is warm.
Step6:After breaking up the two eggs, slowly pour in the milk and stir while pouring, so as to avoid the heat of the milk turning the eggs into egg soup. Stir well, then add 2-3 drops of vanilla essence and stir well to prevent the baked pudding from having egg smell.
Step7:Sift the pudding mixture. This step is very important. Sieve out the small bubbles in the pudding liqui
Step8:Pour the pudding solution into the pudding mold evenly. About 6 minutes full.
Step9:Put the pudding in a deep baking pan. Pour in warm water. The water must be less than half of the pudding liquid. Make sure the pudding is not too old.
Step10:Lay a layer of tin paper on the surface of the pudding mold. The first is to place the pudding too old for baking. The second is to prevent the water vapor from accumulating on the pudding.
Step11:Preheat the oven to 165 degrees. Put the pudding in the preheated oven. Bake for 35 to 50 minutes.
Step12:The baked pudding uncovers the tin paper. The pudding is completely set.
Step13:Turn over the mold. The pudding will not fall down. By this time, the pudding has been baked. But it is not very stable. The pudding needs to be refrigerated for more than 2 hours before it can be demoulded.
Step14:Refrigerate the pudding for 2 hours. Scrape it gently with a knife at the edge of the mold, and then screw it upside down on the plate.
Step15:Write production step
Cooking tips:Q - why can pudding solidify by steaming and baking? A-pudding is made by the action of the egg when it is heated and solidified. As a pudding material, egg yolk and egg white will solidify at different temperatures, which is the biggest feature. Q - why does it become softer to add sugar and pudding? A-because it is not easy to solidify when adding sugar in eggs. As a result, the water between proteins is not easy to be drained out, and the final setting temperature is higher. Q - making pudding. Why does it produce honeycomb holes? A-because the heating temperature is too high, and the fresher the eggs are used, the more likely they are to produce honeycomb like holes. Because the fresher the egg, the more carbon dioxide it contains. When heated at high temperature, the pudding liquid solidifies before the carbon dioxide is discharged, thus forming honeycomb like holes. Of course. When we make pudding, it's the first thing to use fresh eggs. As long as we master the skills, it's fresh
