Chinese Food
Caramel Pudding baby supplementary diet
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Take a scoop from the reference age of - 15 months or more. You can already feel the elasticity. The soft, delicate and trembling pudding. Put it into your mouth. The feeling of sweet honey is melted. It's melted in your mouth. It's mixed with milk fragrance and caramel fragrance. The smooth and tender pudding has no resistance at all. Learn it. Occasionally, mothers can make some pudding. Treat yourself. Soft sweet to the heart. The mood will become sweet and beautiful. Dear, I'm Junjun. A nutritionist and a baby sitter mother. Like to share the knowledge of baby's complementary food production and feeding. I made videos for my baby's food. They were included in my official account, baby food supplement master. It includes staple food, soup, baking, diet therapy, etc.
Cooking ingredients
Cooking Steps
Step1:Reference age - more than 15 months. Food preparation for non allergic baby - 2 eggs, 30g sugar, 250ml pure milk (formula) cooking time - 30 minutes difficulty analysis - Primar
Step2:Put two eggs into a large bowl. Beat them evenly with a hand beater. No need to beat them. Just mix them into the egg liquid.
Step3:Heat the milk in water to about 40 degrees. The temperature of milk must not be too high. There is no thermometer. You can experiment with your hands. The temperature is not hot.
Step4:Add 10 grams of sugar to the milk. Stir well with a spoon.
Step5:Slowly pour the warm milk into the egg liquid. Stir while pouring. Try not to bubble. Stir well and then add 2 ~ 3 lemon juice. Stir well. This will prevent the smell of eggs in the baked pudding.
Step6:The mixed pudding liquid shall be screened 2-3 times with a sieve and put aside for standby.
Step7:Pour 30 grams of water into the pot. Heat until the center of the sugar water turns yellow. Shake slightly.
Step8:Caramel turns brown. Add hot water quickly and stir quickly. be careful... When heating water, it is easy to splash. Pay attention to safety. Don't be scalded.
Step9:Shake evenly. Boil until boiling. Turn off the heat and air until bubbles disappear.
Step10:Pour Caramel into the mold just to cover the bottom. Form a thin layer of caramel. Cool for later use.
Step11:Pour the pudding solution into the mold. 78 minutes is enough. Let it stand.
Step12:Put on the plastic wrap. Make small holes all around.
Step13:Start the pot and boil the water. Turn the water to a low heat after boiling. Put the mould into the pot.
Step14:Steam on low heat for 25 minutes. Turn off the heat and take out. Cool at room temperature.
Step15:After cooling completely, use toothpick or cake demoulding plastic knife. Make a light circle along the pudding and mold.
Step16:Turn the plate upside down to the opening of the pudding cup. Then turn it over. Tap the bottom of the cup a few times. It's easy to demould.
Step17:It's tender and smooth. It's super q-ball. It's smooth and tender after scooping. It's fragrant and sweet.
Cooking tips:Junjun's Tips-1. The temperature of milk must not be too high. There is no thermometer. You can experiment with your hands. The temperature is not hot. 2. The pudding solution must be screened. Filter out the gluten and bubbles. After screening, the taste of the finished product will be more delicate. If it fails to pass the sieve, the surface of the finished product will not be smooth after steaming. There are many pores. 3. When boiling caramel, be sure to watch it turn brown. Don't overdo it to avoid bitter taste. 4. Note that the boiled Caramel should be poured in immediately, or it will solidify. Pour Caramel water and set aside. 5. The temperature of steamed pudding is very important. Make sure to use a small fire... Too much firepower makes pudding porous and slippery. 6. It will be difficult to wash the caramel pot immediately after boiling. You can soak it in water for one night first. It will be much easier to wash it the next day. You can make and feed food privately. - shipu878 has skills in making delicious dishes
