Materials:

Two cups of milk (240 ml each)

3 cups of cold boiled water (drinking water)

Egg yolk 5

D Geely T 2 tablespoons tablespoons

4 tablespoons fine sugar

2 tablespoons condensed milk

G vanilla extract 1+ 1/2 teaspoons.

Exercise:

1. Mix Geely T and fine sugar evenly in a small bowl. Disperse large particles. (prevent Geely t from sticking together)

2. Heat a+b to 80°C with a pan (see sudden smoke on the surface). Add (1) and stir well. Turn off the fire. Don't boil the liquid in the pot. Stir until the sugar and Geely T are completely melted. Put the pot in cold water and cool it slightly.

3. Put the egg yolk in a bowl and stir well. Then pour it into (2) at about 65~70 degrees, and stir it evenly with a blender. If the pot is too hot, it is easy to form egg blossoms, which is not easy to filter. ) Add condensed milk and mix well. (Cool with cold water. ) After cooling slightly, add vanilla extract and stir well.

4. Filter the liquid with a sieve. Pudding will be more tender without impurities. )

5. Pour into the model. When the liquid cools, put it in the refrigerator until it solidifies.

note:

1. This pudding has a high moisture content. It tastes soft and tender. Be careful not to break it when demoulding. Do not freeze for too many days. The water will separate out.

2. If you don't want too tender pudding, try to reduce B (two cups at most). Sugar can be reduced by about 2~3 tablespoons. Vanilla essence is also slightly reduced ... the finished product will have a stronger taste, but it is still tender than jelly.

You can change the taste by changing vanilla extract into rum.

Coffee pudding coffee tart

This is improved from the coffee pudding in Mexican recipes. It tastes like roasted buds.

Materials:

A sugar 1/2 cups (I add an extra spoonful of water. Using the usual method)

B 2 whole egg

C 2 yolk

Two cups of milk (480ml)

E 2 teaspoons of instant coffee powder (original 1 teaspoon)

F cinnamon powder 1/8 teaspoons (original 1/4 teaspoons)

G 2 tablespoons sugar (this is what I added. Can be omitted. )

Exercise: Preheat the oven to 325 degrees Fahrenheit or 160 degrees Celsius.

1. Take a small pot and melt it over medium heat. Turn the heat down and cook it into brown syrup while stirring. Immediately pour into a large glass baking tray or several baking trays. Turn it over and spread the syrup evenly on the bottom and edge.

2. stir and mix b+C.

3. Take a pot, mix defg and boil. Stir to melt the sugar. There is no need to cook it. Add (2) and stir well. Move away from the fire.

4. Filter (3) twice. Pour into a large baking tray. Put it in another bigger baking tray. Put hot water about 2 cm or half the height of the baking tray in a large baking tray and heat it in water. Bake for about 70 to 90 minutes. (If you bake a small bowl, it will take about 40 to 50 minutes. ) Insert with a knife. No egg liquid flows out. Take out the baking tray and cool it. Refrigerate for more than three hours.

Draw a circle around the baking tray with a knife before eating, put a plate on it, pour out the pudding, and pour out the remaining juice.

note:

1. This is baked in a glass or ceramic magnetic container. If a metal container with fast thermal conductivity is used, the temperature can be reduced. Use 140~ 150 C.

2. The original formula does not need heating. As long as the b~f materials are mixed evenly, they can be baked in the oven (without filtering), so the baking time is longer, about 90 minutes. Corning baking tray is used in the book. I used four shuffles to bake the bowl.

3. Refer to Quan Wei cookbook-Mexican food.

Matcha custard

Materials:

Protein 2

B sugar 40g+ 10g~20g (approx. Please adjust the sweetness yourself).

C 2 tablespoons of matcha powder (put one tablespoon to taste more obvious)

D water 1+ 1/3 cups.

2 tablespoons whipped cream (omitted)

F 2 tablespoons of Geely powder (I used three small bags this time. A little too much. )

Gram of water 1/2 cups

Exercise:

1. soak f+g in a small bowl (about 5 minutes).

2. Cook bcd in a small pot. Add (1). Stir until the gelatin melts. Move away from the fire. Cool in cold water. Add e and stir well.

3. Stir the egg whites and sugar. ( 10~20g)。 Beat until wet and foaming.

4. Add the completely cooled (2) into (3) and stir thoroughly with an egg beater.

5. Put in an eight-inch stripper (cake mold). Refrigerate in the refrigerator until it is solidified.

6. When demoulding, scrape the edges with a whipped cream spatula. Take off the side die. Put the matcha custard and the bottom mold directly into the plate and serve.

Sweet potato dessert store

Ingredients: sweet potato 500g, rock sugar 150g, a large slice of ginger.

Practice: 1. Peel the sweet potato, wash and cut it into thick slices (horns look better), soak it in water for half an hour, and change the water frequently when soaking. 2. Put 3 cups of water and ginger into a pot to boil, then add sweet potatoes, cook with slow fire for about 20 minutes (depending on the thickness of sweet potatoes), then add rock sugar to boil, and serve.

Chocolate ice cream soda

Ingredients: 5 teaspoons of chocolate sauce soda water, 2 tablespoons of chocolate ice cream thick cream, stirred with dark chocolate and ground.

Exercise:

1. Put the chocolate sauce into two glasses respectively.

2. Pour a little soda water into each cup, and then stir it until it is evenly mixed. Put a spoonful of ice cream in each cup, and then pour in more soda water.

Put a thick piece of cream on it and sprinkle a little ground dark chocolate.