[Raw material/seasoning]

2 peaches, 4 whole eggs, 2 egg yolks, 300 grams and 60 grams of fine sugar, and a proper amount of powdered sugar.

[production process]

1. Peaches are first crushed with spoons and other utensils, and then sieved with a sieve for later use.

2. Beat the whole egg and yolk evenly, add fresh milk and fine sugar, heat over low heat, cook until the fine sugar dissolves, turn off the heat, and then sieve twice for later use.

3. Mix the peaches made by 1 with the puddings made by 2/and pour them into the model. Add water to the baking tray and steam it in water. Bake in the oven at 0℃ and 170℃ for about 40 minutes.

After the baked pudding cools, decorate the surface with some peaches and sprinkle some powdered sugar.

The practice of peach pudding

[Raw material/seasoning]

2 peaches, 4 whole eggs, 2 egg yolks, 300 grams and 60 grams of fine sugar, and a proper amount of powdered sugar.

[production process]

1. Peaches are first crushed with spoons and other utensils, and then sieved with a sieve for later use.

2. Beat the whole egg and yolk evenly, add fresh milk and fine sugar, heat over low heat, cook until the fine sugar dissolves, turn off the heat, and then sieve twice for later use.

3. Mix the peaches made by 1 with the puddings made by 2/and pour them into the model. Add water to the baking tray and steam it in water. Bake in the oven at 0℃ and 170℃ for about 40 minutes.

After the baked pudding cools, decorate the surface with some peaches and sprinkle some powdered sugar.

Put it in the refrigerator