Chocolate milk egg caramel pudding
pudding
Ingredients: 400ml chocolate milk, 3 tablespoons sugar (I think more should be added), 3 eggs, and cola syrup (3 tablespoons sugar, water 1 tablespoon). Make it in a small pot, put sugar and water into the pot, stir it quickly, and heat it with high fire) Practice: ① Heat chocolate milk and add sugar, and turn off the fire immediately after the sugar melts (be careful not to let the milk boil) ② Fully stir the eggs ③ Pour the sugar chocolate milk into the stirred eggs. (4) Filter it with a strainer (that is, the sugar, milk and eggs in the third step), pour the cola syrup into four cups, and divide them in the fourth step. Put in a steamer and steam until the lower water boils, then put in. Steam on high fire for 2-3 minutes, and steam on low fire 13- 15 minutes. After cooling, put it in the refrigerator for 2 hours.
Marble milk cheese pudding
[Ingredients/Seasoning] 250g of cheese, 75g of fine sugar, corn flour 10g, 65g of whole eggs, animal whipped cream 175g, and appropriate amount of chocolate sauce [production technology] 1. The cheese is taken out of the refrigerator and softened at room temperature. 2. Mix the fine sugar and corn flour evenly first, and then add the softened cheese. Finally, add the animal fresh cream and stir well. 4. Pour the pudding liquid of the method 3 into a baking mold, decorate the surface with chocolate sauce, and then put it into an oven to bake at 160℃ for about 12 minutes.
Norwegian fruit pudding
pudding
Ingredients: preserved black plum150g, white sugar100g, 50g corn flour, 20g lemon juice, a little salt and cinnamon powder. Practice: 1. Soak the plum in 300g cold water overnight, put it in a pot for 20 minutes the next day, and then remove the core and leave the juice for later use. 2. Add 300 grams of cold water to another pot, add sugar salt and cinnamon powder to boil, then mix a little cold water and corn flour into a slurry, slowly pour it into the boiled water, and keep stirring evenly. 3. Mix the corn paste with preserved fruit juice, preserved fruit meat and lemon juice, put it in a bowl, spread it out and send it to the refrigerator. When eating, you don't need to pour out the things in the bowl, just hold them. Features: sweet and delicious remarks: when there is no plum, other preserved fruits can be used instead.
strawberry pudding
pudding
Raw materials: fresh strawberry 100g, strawberry jam 100g, whipped cream (available in supermarket) 1l, sugar water, gelatin 60g, strawberry juice 30g. Exercise 1. Melt gelatin in warm water and add strawberry juice. 2. Add pectin to strawberries and cover them. 3. Beat the cream evenly, add the remaining pectin into the cream, put it in the selected container, put it in the refrigerator for freezing and shaping, and then pour it into the plate to become cream jelly. 4. Gently cover the custard with strawberry jelly. 5. Pour some jam according to your own preference.
Coix seed pudding
[Ingredients/Seasoning] Coicis Semen 100g, water 300g, whole eggs 3, fine sugar 80g, animal fresh cream 120g [production technology] 1. Soak coix seed for 6 hours to drain water, then put it in water to boil, then boil it with low fire for about 40 minutes, and then give it to coix seed for fishing. Stir well in the same direction with an egg beater, then sieve twice, then add animal fresh cream and coix seed and stir well. 3. Pour the pudding liquid of the second method into the cup, cover it with a layer of plastic wrap, and steam it in the rice cooker for 12 minutes.
Caramel egg milk
pudding
Materials of caramel pudding: caramel: sugar 100g, water 25g, pudding: two eggs, sugar 25g, milk 250g, vanilla powder and a little caramel pudding: 1. Pour the burnt sugar and water into the pot; 2. Put the pot on the fire and heat it, constantly stirring until it is brown; 3. Pour caramel into the bottom of the pudding mould; 4. Add sugar to the eggs; 5. Mix evenly; 6. Heat the milk, add vanilla extract and cook until it is slightly boiling; 7. Slowly pour the milk into the egg mixture and stir well; 8. Sift the egg mixture into the pudding cup. If there are residual bubbles, you can crush them with a toothpick. It doesn't matter if there is a little bubble, so the treated pudding is already very smooth; (Not screened in the figure) 9. Water the baking tray at a temperature of 60℃-70℃; 10. Preheat the oven180℃ for 25 minutes.
Orange pudding
Ingredients: 750g of sweet orange and 600g of eggs. Seasoning: 350 grams of sugar. Cooking method: peel and juice oranges; Open the egg and take the yolk for later use. Put orange juice and sugar into a pot and cook over low heat until thick. When they are cool, slowly pour in the egg yolk juice and stir well. Pour it into the oiled pudding mold, steam it in a steamer, cool it thoroughly and take it out.
Jujube pudding
Ingredients: 250g of red dates, 0/00g of sugar150g of starch150g, 500g of evaporated milk and 50g of honey. Practice: 1. Boil red dates in a pot, peel and core, and leave meat and juice for later use; 2. Slowly add sugar, honey and starch into the jujube juice to boil, and stir while cooking to avoid sticking to the pot and caking; 3. Pour the light milk and jujube meat into the pot and mix well; 4. After cooling, put it in the refrigerator for use. 1111Features: deep red color, tender and soft. Remarks: Fresh milk can be used instead of light milk. This product is dark red in color and has the effects of invigorating spleen and regulating stomach.
Pudding (15) raisin pudding
Ingredients: butter150g, milk 400g, eggs 400g, flour 200g, corn flour 20g, sugar 300g, raisins 75g, a little vanilla powder and baking powder. Practice: 1. Wash raisins and soak them in warm water for later use. 2. Put the flour into the basket, add sugar (200g), egg yolk (100g) and milk (150g), stir evenly with a wooden spatula, and then pour in softened butter. Mix it with the prepared batter, add the softened raisins, stir well, put it into a pudding mold that has been buttered in advance, steam it for about half an hour, and take it out (don't lift it halfway). 4. Boil the remaining sugar and milk in the pot, put a little cold water to untie the corn flour and egg yolk (80g), and pour it into the pot together with the vanilla powder to stir into juice. Put the pudding in a cup and pour the juice on it when you go on stage. Features: light yellow color, sweet taste, suitable for hot food.
Bread apple pudding
Ingredients: bread 100g, apple (with the best acidity) 100g, sugar 175g, egg 100g, milk 100g, vanilla 1/3 tablets or a little edible essence. Practice: 65438+ pour it into the mold or tea bowl while it is hot (lay the bottom of the mold). 2. Cut the bread, then cut it into dices (preferably baked or fried), put the cut apples in the pot, mix well, and put them in a mold with a sugar bottom. 3. Knock the eggs into the pot, add sugar, vanilla slices (pressed into powder) or edible essence, stir the milk evenly, and inject the bread.
Oat milk pudding
[Ingredients/Seasoning] 60 grams of oatmeal, 500 grams of fresh milk, 4 whole eggs, fine sugar 100 grams, and appropriate amount of raisins [production technology] 1. Boil 1/2 fresh milk first, then pour it into oatmeal and mix well for later use. 2. Heat the remaining 1/2 fresh milk to 40℃. Add the method 1 soaked oatmeal and stir well. 3. Pour the pudding liquid in method 2 into your arms, cover it with a layer of plastic wrap, and steam it in an electric cooker for 12 minutes. 4. Take it out and put the raisins on it.
Black sesame pudding
Black sesame pudding
Ingredients: milk 1 measuring cup, 70g of fine sugar, 3/4 measuring cup of whipped cream, 4 egg yolks, 2 tablespoons of black sesame paste and a little black sesame. Practice: 1. Pour the milk into the pot, add the fine sugar and stir over medium heat until the sugar melts. Turn off the heat, pour in the whipped cream and mix well. 2. Beat the egg yolk and black sesame paste evenly with an egg beater. 3. Add 1 to 2 in several times. Stir well and filter with a sieve. Put it in the container. Cover the container with plastic wrap or tin foil, and stick a small hole with a toothpick to breathe. 4. put water in the steamer, and put in 3 after the water is boiled. After steaming on high fire for 1 min, turn to low fire for 6-8 minutes. 5. Let it cool after steaming, and sprinkle some black sesame seeds for decoration. It's delicious when it's hot. You can also add some chopped walnuts if you like. Tip: pudding
It can also be made in a microwave oven or oven. If you have vanilla extract, you can add 2-3 drops before steaming to enhance the fragrance and remove the smell of eggs. Those who like the taste of caramel juice can cook it like this (I don't need it): 80G of caramel juice fine sugar, 3 tablespoons of water, and hot water 1 tablespoon. Practice: add sugar and water together in a small pot, stir all the time on medium heat, and then heat the water until the sugar color appears. Stir well to make caramel juice.
Cappuccino pudding
[Ingredients/Seasoning] 200 grams of espresso, 3 whole eggs, 60 grams of fine sugar, 200 grams of fresh milk, an appropriate amount of vegetable cream, and an appropriate amount of cinnamon powder [production process] 1. Espresso can be brewed by yourself or purchased off-the-shelf. 2. Break up the whole egg, add fine sugar and fresh milk, heat over low heat, cook until the sugar is completely dissolved, and sieve twice. Add espresso and stir well. 3. Pour the pudding liquid from the second method into the model, steam it with water in the baking tray, and bake it in the oven at 0℃ 170℃ for about 60 minutes. 4. Squeeze some fresh cream and cinnamon powder on the surface of the pudding when eating, which is more authentic.
Mulberry sago pudding
Ingredients: Mulberry sauce, milk, fish meal and sago. Practice: 1. 2 tbsp of Mulberry sauce, add 1 tbsp of water, stir with warm water and melt evenly; 2. 50ml of milk, warm, pour in the mixed mulberry sauce and stir evenly with an eggbeater; 3. Add 1 tablespoon of Geely powder to the processed jam milk, and slowly stir evenly with insulating water; 4. Then pour the chrysanthemum mold with a spoon until it is 80% full; 5. Add the cooked and dried sago and stir carefully with toothpicks or chopsticks; 6. Put the chrysanthemum mold into the freezer of the refrigerator for about 1 hour (depending on the situation of your refrigerator), turn it upside down after freezing, and carefully demould it with a toothpick. Tip: 1. When demoulding, draw a circle on the edge of the mold with a toothpick, and then gently reverse the button to demould; When boiling milk, you'd better dip it in a vanilla stick. If there is no vanilla stick, use vanilla stick instead, just like me. If you don't put vanilla extract, it may smell like eggs, not so fragrant, and the taste will be greatly reduced; 3. Before pouring into the mold, sift the egg milk to make the pudding taste smoother; 4. I haven't completely filled this amount in the pudding mold, and the amount of pudding can be doubled according to the size of my own pudding mold; If there is no oven, it should be ok to use a steamer.
Almond tofu pudding
Anning tofu
Composition: 1. 450g fresh milk, 50g whipped cream, 60g sugar, 65438+ 0.5 tbsp agar, 3. 2 tablespoons almond syrup, 4. Caramel; 100g sugar and 4 tablespoons hot water: 1. Cooking material1; Mix material 2 well, add material 1, cook until dissolved, turn off the fire, add almond syrup, mix well, and put in a mold for cooling and solidification. 2. Put the sugar into the pot, stir it constantly, cook it on low heat, add hot water, cook it for about 1 min, turn off the fire and let it cool, and then it becomes caramel. 3. Cut the almond tofu into pieces and drizzle with caramel. Tip: 1. When cooking caramel, pay attention to the high temperature when sugar dissolves, so be careful when heating water to avoid splashing. 2. Another way to eat is to add sugar water and diced fruit.
Fruit milk pudding
1) first put the milk in the pot (generally 2 bags of marshmallows+1 bag of milk. Too many marshmallows will be sweet, too few marshmallows will not become Q, so we should grasp the dosage. ) Then put the marshmallows in a small fire and stir them back and forth quickly with an egg beater (remember! It must be a small fire! Once you put the pot on the fire, you should start stirring until the marshmallows completely melt into the fruit milk pudding.
You can put him in milk. Turn off the fire. Remember not to let it all melt! 2) At this time, the milk has become silky. Stir it a few more times, and then stir the fruit or coconut you have prepared nearby. 3) After the milk is cooled, put it into a container and put it in the refrigerator for cold storage 1~2 hours.
Papaya milk pudding
[Ingredients/Seasoning] Gelatin 10 tablet, papaya 100g, fresh milk 300g, protein 1, fine sugar 80g, animal fresh cream 100g [production technology] 1. Soak gelatin in ice until soft, and drain for later use. Beat with a blender until wet and foaming. 4. Add 60 grams of fine sugar to papaya milk juice, heat it with low fire, cook until the sugar is completely dissolved, then turn off the fire, add softened gelatin and mix well, and put it into the model. 5. Add it into the whipped cream and stir well, then cool it with ice water. When the pudding liquid thickens, quickly add the protein sent by the third method and stir well. You can put it in the model. 6. Put the pudding in the refrigerator for 3-4 hours to solidify the papaya pudding. The raw materials of the new method are brown rice 1 cup, papaya 1 4, Jiaodong powder1spoon (or concentrated Chinese cabbage). Proper glucose. Output: 1. Soak brown rice in water for more than six hours, put it in a blender, add 4 cups of water, and whip it instantly for 20 seconds, then whip it for 2 minutes, let the motor cool down slightly, and continue to whip it for 2 minutes. Sieve the residue with a sieve to get juice, and put the juice on the stove and boil it with medium hot water, while cooking, pay attention to stirring to avoid burning. After boiling, add water and glucose, turn off the fire, that is, add gelatin ice powder and stir evenly. 2. Pour the brown rice juice into a bowl or model plate for solidification, and then pour it into the bowl after cooling. 3. Peel the papaya, remove the seeds and cut into pieces, put it into a blender to make a thick juice, and then pour it on the pudding to eat.
Edit this passage of Uncle Baker's fresh pudding.
[2] The main feature of Uncle Baker's pudding is that it does not add any harmful ingredients such as additives and preservatives, so it is also called Uncle Baker's fresh pudding, which needs to be kept in cold storage. The shelf life is generally 48 hours. Uncle Baker's puddings mainly include milk pudding, cocoa pudding, strawberry pudding, mango pudding, chocolate pudding and caramel pudding.
Edit the historical origin of this paragraph.
pudding
Pudding is a traditional food in Britain. It evolved from the "cloth segment" used to represent sausages mixed with blood in ancient times. Today, pudding made of eggs, flour and milk was handed down by Saxons at that time. Medieval monasteries called it "a mixture of fruit and oatmeal" pudding. This kind of pudding officially appeared in the era of Elizabeth I in the16th century. It is made of gravy, fruit juice, dried fruit and flour. /kloc-puddings in the 0/7th century and18th century were made of eggs, milk and flour.
Edit the nutritional composition of this paragraph.
pudding
Pudding powder is made of natural seaweed gum such as carrageenan and carob gum L.B.G as coagulant (i.e. pudding stabilizer), sodium stearoyl lactate SSL and single dry fat T-95 as emulsifier, and then mixed with eggs, sugar, oil and other ingredients and water. The invention adopts pure natural raw materials, is rich in nutrition, and has good color, fragrance and taste. According to the sugar addition of 15%, each piece of pudding weighing 15g generates 8.93 kilocalories in the body, while the daily calorie supply of ordinary adults is about 2,500 kilocalories, so the proportion of heat generated by pudding in the body is extremely low.
The joy of editing this film
In Chaplin's movie The Great Dictator, when Commander Hughes asked everyone to decide who would blow up Hingl's palace by eating coins in one of the puddings, the food decided here was pudding. But this is also the joke of this film-because Commander Hughes originally only wanted to put coins in one pudding, but Hannah, the heroine of this film, put coins in all puddings. So everyone touched the coin, and there was crying. Although it was Hannah who put coins in all the puddings in order not to risk her life and get into trouble, it was precisely because of this that it became a long-term joke in this movie.
Edit the thickener in this paragraph.
pudding
There are Geely powder, fish Geely powder, agar (douban), Geely tablets, mousse powder (mousse powder), jelly powder, pudding powder and so on. They are all commonly used coagulants. Among them, Mingpian is the best, which is made of animal cartilage extract. The shelf life is generally about 4 years (the average powder raw material is only 12 ~ 18 months), and the price is also the highest. However, gelatin tablets have a certain fishy smell, and they are often mixed with gelatin powder such as rum, which is mainly extracted from fish bones. Among the four samples, the fishy smell is the heaviest, so gelatin is needed to match the wine. For industrial gelatin, it is best to choose edible gelatin powder agar specially used as food additive when purchasing, which is extracted from seaweed. The elasticity of the finished product is slightly poor, and it is more suitable for making mousse powder (mold powder) such as lianggao, jelly powder and pudding powder. These are more professional. After a certain post-treatment, the powder is also more convenient to use (only know that supermarkets may have food additives and chemical stores). If you don't know the proportion of water, you can also buy the most common one made in the supermarket. You must choose a good oven to make pudding, otherwise even if you follow the recipe, the effect will be very different. You should choose an oven that doesn't absorb much water, otherwise the baked pudding will be burnt outside and thin inside.