Pudding pudding

Ingredients: honey, yogurt, brandy, fish glue.

Exercise:

1. Mix fish glue with water.

2. Basically, the best ratio of fish glue and water is 100g fish glue: 2500g water (including the water soaked in fish glue at the beginning and the materials to be stirred).

3. Put it on the pot and heat it in water. Because the fish glue smells a little fishy, put wine at this time.

4. Stir continuously in the melting process until it is completely dissolved, and filter out impurities and floating foam.

Because yogurt can't be heated, the task of seasoning pudding depends on fish glue.

6. Add honey to the fish glue while it is hot and stir.

7. Then let it cool down, and be careful not to be too cold, or it will knot. It is best to control the temperature at a slight temperature, and pour the yogurt into a large container.

8. Mix yogurt and fish glue.

9. The temperature difference between yogurt and fish glue should not be too big. Yogurt will become thinner if it is overheated. If it is too cold, the fish glue will be mixed unevenly. Find a container and put it in, preferably one with beautiful patterns on the bottom, which will make you feel better. Seal it with plastic wrap and put it in the refrigerator for about 2~3 hours. Buckle out the pudding after refrigeration, and finish.

Yaoyaole pudding

Raw materials: pure milk, pectin, yogurt products, pudding bottles.

Exercise:

Mixed pectin 1: 1.

Pour it into the pudding bottle and let it stand.

The pudding bottle is frozen in the refrigerator for 20 minutes and then taken out.

Pour pure milk into the pudding bottle, and be careful not to mix it with Youyi Xuepin.

Cover the pudding bottle and shake it violently.

After standing for 5 minutes, the pudding in the pudding bottle condenses into jelly and can be eaten.

Chocolate pudding

Ingredients: 400 ml chocolate milk, 3 tablespoons sugar, 3 eggs and cola syrup.

Exercise:

1. Heat chocolate milk and add sugar. Turn off the heat immediately after the sugar melts (be careful not to let the milk boil).

2. Stir the eggs thoroughly.

3. Pour the sugar chocolate milk into the stirred eggs.

4. Filter with a filter.

5. Pour the pasted syrup into 4 cups and divide the fourth step into 4 parts. Put in a steamer and steam until the lower water boils, then put in.

6. Steam on high fire for 2 ~ 3 minutes, and steam on low fire for 13 ~ 15 minutes.

7. After cooling, put it in the refrigerator for 2 hours.

Marble cheese pudding

Ingredients: cheese 250g, fine sugar 75g, corn flour 10g, whole egg 65g, animal fresh cream 175g, and appropriate amount of chocolate sauce.

Method:

1. Take the cheese out of the refrigerator and soften it at room temperature.

2. Mix the fine sugar and corn flour first, then add the softened cheese and stir well.

3. Add the whole egg several times and stir well. Finally, add the animal fresh cream and stir well.

4. Pour the pudding liquid from the third step into the baking mold, decorate the surface with chocolate sauce, and then put it in the oven and bake at 160℃ for about 12 minutes.

Norwegian fruit pudding

Ingredients: preserved black plum150g, white sugar100g, 50g corn flour, 20g lemon juice, a little salt and cinnamon powder.

Exercise:

1. The preserved plum was soaked in 300g cold water overnight, and boiled in a pot for 20 minutes the next day, and the stone was removed to leave the juice as preserved plum.

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.

strawberry pudding

Raw materials: fresh strawberry 100g, strawberry jam 100g, whipped cream 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: coix seed 100g, water 300g, 3 whole eggs, fine sugar 80g, whipped cream 120g.

Method:

1. Soak Coix seed for 6 hours and drain, then add water to boil, then simmer for about 40 minutes, then give it to Coix seed to drain, and keep the Coix seed soup for later use.

2. When the Coix seed soup is cooled to 40℃, add whole eggs and fine sugar, stir evenly in the same direction with an egg beater, then sieve twice, then add animal fresh cream and Coix seed and stir evenly.

3. Pour the pudding liquid from step 2 into a cup, cover it with a layer of plastic wrap, and steam it in a rice cooker for 12 minutes.

Caramel egg milk

Ingredients: one egg, appropriate amount of sugar, milk 150ml.

Method:

1. Pour sugar and water into the pot to make caramel.

2. Heat the pot on the fire and keep stirring until it turns brown.

3. Pour the caramel into the bottom of the pudding mold.

4. Beat the eggs in a bowl and mix well.

6. Add sugar to the milk and mix well. Unless you want to eat milk and eggs, don't boil the milk and eat it with eggs.

7. Pour the egg liquid into the milk and stir well.

8. Pour a proper amount of hot water into the baking tray (more but not too much), preheat the oven at 160 degrees for 5 minutes, and put the pudding mold into the baking tray for about 20 minutes.

9. After cooling, it can be stored in the refrigerator, and the taste is better.

Orange pudding

Ingredients: 750g of sweet orange, 600g of eggs and 350g of sugar.

Method:

1. Peel oranges and squeeze juice.

2. Open the egg and get the yolk.

3. Put the orange juice and sugar into the pot and cook it with low fire until it becomes thick. After cooling, slowly pour in the egg butter juice and stir well. Pour into the oiled pudding mold, steam in a steamer, cool and take out.

Jujube pudding

Ingredients: 250g of red dates, 0/00g of sugar150g of starch150g, 500g of evaporated milk and 50g of honey.

Method:

1. Cook the red dates in the pot, peel and core them, and leave the 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.

Spotted dick

Ingredients: butter150g, milk 400g, eggs 400g, flour 200g, corn flour 20g, sugar 300g, raisins 75g, a little vanilla powder and baking powder.

Method:

1. Wash raisins, remove pedicles 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 well with a wooden spatula, then pour in softened butter, add a little baking powder and a little vanilla powder, and stir well together.

3. Pick up the egg white (150g 0) with a drawstring, mix it with the batter, add the softened raisins, stir well, put it in a pudding mold with butter in advance, put it in 80%, steam it on the pot for about half an hour, and take it out (don't lift the pot halfway).

4. Boil the remaining sugar and milk in the pot, put a little cold water into the corn flour and egg yolk (80g), pour them into the pot together with the vanilla powder, and stir them into juice. When you go on stage, put the pudding in the cup and pour the juice on it. 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, and vanilla13 pieces or less.

Method:

1. First, put 40 grams of sugar into a pot, dry fry it until it is light brown, and pour it into a mold or a tea bowl while it is hot (lay the bottom of the mold).

2. Cut off the shell of the bread, then cut it into cubes (preferably baked or fried), put the diced 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 pour it into the mold containing diced bread and diced apple. Steam in a steamer for about 20 minutes, take it out, let it cool, and buckle the pudding in the center of the plate and serve.

Oat milk pudding

Ingredients: 60 grams of oatmeal, 500 grams of fresh milk, 4 whole eggs, fine sugar 100 grams, and appropriate amount of raisins.

Method:

1. Take 1/2 fresh milk and boil it, then pour it into oats and mix well for later use.

2. When the remaining 1/2 fresh milk is heated to 40℃, add whole eggs and fine sugar, stir evenly in the same direction with an egg beater, then sieve twice, then add 1 soaked oatmeal and stir evenly.

3. Pour the pudding liquid from step 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

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.

Exercise:

1. Pour the milk and fine sugar into the pot 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.

Cappuccino pudding

Ingredients: 200 grams of espresso, 3 whole eggs, 60 grams of fine sugar, 200 grams of fresh milk, proper amount of fresh cream of vegetables and cinnamon powder.

Method:

1. espresso can be brewed by yourself or purchased off-the-shelf.

2. Beat the whole egg evenly, add fine sugar and fresh milk, heat it on low heat, cook until the sugar is completely dissolved, sieve it twice, then add espresso and mix well.

3. Pour the pudding liquid from the second method into the model, add water to the baking tray, steam it in water, put it in the oven, and bake at 0℃ 170℃ for about 60 minutes.

Mulberry sago pudding

Ingredients: Mulberry sauce, milk, fish meal and sago.

Exercise:

2 tbsp of Mulberry sauce, add 1 tbsp of water, stir with warm water and melt evenly;

50ml milk, warm, pour in the mixed mulberry sauce and stir evenly with an egg beater;

Add 1 tablespoon of Geely powder to the processed jam milk, and slowly stir evenly with insulating water;

Then pour it into the chrysanthemum mold with a spoon until it is 80% full;

Add the cooked sago to control the moisture content, and carefully stir with toothpicks or chopsticks;

Put the chrysanthemum mold into the freezer for about 1 hour, turn it upside down after freezing, and carefully demould it with a toothpick.

Almond tofu pudding

Ingredients: 450g fresh milk, 50g whipped cream, 60g sugar, 0.5 tbsp 65438+ agar, 2 tbsp almond dew, 0/00g caramel/kloc, 4 tbsp sugar and hot water.

Exercise:

Material 1 cooking; Mix material 2 evenly, add material 1, cook until dissolved, turn off the fire,

Add almond syrup and stir well, then put it into a mold to cool and solidify.

Put the sugar into the pot, stir constantly, cook with low fire, add hot water, cook for about 1 min, turn off the fire and cool to get caramel.

Cut almond tofu into pieces and drizzle with caramel.

Tip:

When cooking caramel, pay attention to the high temperature when sugar dissolves, so be careful when heating water to avoid splashing.

Another way to eat it is to add sugar water and diced fruit.

Fruit milk pudding

First put the milk in the pot, then put the cotton candy in it and cook it on low heat. While cooking, stir quickly back and forth with an egg beater until the marshmallows are completely melted in the milk pot. Turn off the heating.

By this time, the milk has thickened, stir it a few times, and then pour the prepared canned fruit or coconut into it and stir it evenly.

After the milk is cooled, pour it into the container and put it in the refrigerator for cold storage 1 ~ 2 hours.

Papaya milk pudding

Materials: gelatin 10 tablet, papaya 100g, fresh milk 300g, protein 1 tablet, fine sugar 80g, animal fresh cream 100g.

Method:

Soak gelatin in ice until it becomes soft, and drain it for later use.

Peel papaya, remove seeds, cut into small pieces, and beat papaya milk juice with fresh milk for later use.

Beat 20 grams of egg white and fine sugar with a blender until wet and foaming.

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.

Add it into whipped cream and stir well, then cool it with ice water. When the pudding liquid thickens, quickly add the protein from the third step and mix well, then put it into the model.

Pudding is solidified in the refrigerator for 3-4 hours.

Yellow peach pudding pudding

Ingredients: egg 1 piece, egg yolk 100g, milk 100g, whipped cream 100g, a little canned yellow peach, 2 pieces of white toast, 40g of sugar, lemon juice 1 spoon, and a little coconut.

Method:

Cut off the edge skin of the white toast slice and then dice it; Drain the yellow peach and dice it.

Mix milk with whipped cream, add sugar, cook over low heat until the sugar dissolves, and then let the fire cool.

Stir the whole egg and yolk well, add the mixture of lemon juice and cold milk cream and stir well.

After the egg liquid is filtered, add the diced peaches and toast, stir it a little, put it in a small pudding cup for about seven minutes, sprinkle a little coconut, put it in an oven preheated to 200 degrees, and bake it for about 15 minutes.

Coconut sago pudding

Ingredients: Thai sago (100g), a small bowl of coconut milk, two pieces of gelatin, 500ml fresh milk, some strawberries and three tablespoons of sugar.

Preparation: Gelatine is soaked in cold water in advance, Thai sago is soaked in cold water for half an hour in advance to drain, and strawberries are cut into small pieces.

Boil sago: add a little water to the soaked sago and cook for 5 minutes on high fire until sago becomes transparent with white stones in the middle. Turn off the fire, pour in a fine hole colander, rinse with cold water repeatedly to remove mucus, and mix with coconut milk. Boil it in a small pot, add sugar, let it dry for a while, then add the soaked gelatine slices and stir well, then mix well with the cooked sago, and pour the mixed liquid into a small pudding mold or a small bowl (I use a muffin mold).

PS: If you eat it directly, scoop it with a spoon without demoulding. If you want to set the plate, use a toothpick to draw a circle along the edge of the mold, and directly and completely demould it.

milk pudding

Ingredients: pudding powder, fresh milk. Exercise:

The small bakery sells pudding powder, and the ratio of pudding powder to fresh milk is 1: 7.

Pour the fresh milk and pudding powder into the milk pot, stir with chopsticks and turn off the heat for about 3 minutes.

tofu?pudding

Ingredients: 400㏄ soybean milk, 1 00g tofu, 50g fine sugar, 50g animal fresh cream,18g gelatin tablets, 35㏄ water, 40g brown sugar, 40g maltose,1teaspoon honey.

Exercise:

Gelatine tablets are soaked in ice water and softened for later use.

Blanch tofu in boiling water for 2 minutes, take it out, drain it, and press it into mud with a sieve for later use.

Add fine sugar to soybean milk and heat it in water until the sugar dissolves.

Drain the soaked gelatin thoroughly, add it into the material of method 3, stir and dissolve it, then add the bean curd and mix well.

The material of the fourth method is cooled, mixed with animal fresh cream, poured into the model, moved into the refrigerator and refrigerated until it solidifies into pudding.

Put the raw materials of black molasses into a pot, cook with low fire until the sugar dissolves, then turn off the fire, add honey and mix well to get delicious, sweet and not greasy black molasses.

Take the pudding out of the refrigerator, cut it into square plates, and then pour in black molasses to enjoy.

Rose pudding

Ingredients: 20g of dried rose, 2g of rose sauce, 4g of agar.

Method:

1. Cut the agar into small pieces and soak it in cold water until it becomes soft;

2. Wash the roses and put them in 800ml boiling water and soak them in rose tea soup for later use;

3. Soak the soft agar into the pot; 4. Add the soaked rose tea soup;

5. Add a proper amount of rose sauce;

6. Heat with low fire and stir until the agar is completely melted;

7. After the temperature drops slightly, pour the solution into the pudding mold and send it to the refrigerator for cold storage and shaping.