A list of the contents of this article:

What materials do you need to make pudding?

1. This high-looking butterfly bean flower litchi milk pudding, free from beating and oven free, is very simple and can be successfully refrigerated in the refrigerator. Girls who are afraid of eating ice can also enjoy: pudding: about 10 lychees, 300 grams of milk, 40 grams of light cream, 10 grams of jelly tablets, about 12 butterfly beans, condensed milk or sugar. Mousse Cup: 250ml Glass * 2.

2. The materials needed to make pudding are: 20 tablets of jelly, 200 grams of animal cream, 600 grams of fresh milk, 30 grams of chamomile, 2 yolks and 60 grams of fine sugar.

3 、 ★. Yogurt pudding ingredient 1: honey, yogurt, the soul material of brandy pudding-fish glue (which is basically available in the north and south markets) mix fish glue and water. Basically, the best ratio of fish glue to water is 100g fish glue: 2500g water (including the water originally soaked in fish glue and the material to be mixed) is soaked and heated in the pan.

The practice of orange pudding

Pour the pudding liquid into the previous orange peel container, cover with plastic wrap and refrigerate for more than 2 hours. After it is completely cooled and solidified, it can be taken out and cut open.

Prepare the mold: apply appropriate amount of butter on the inside of the pudding mold to prevent the pudding from sticking to the mold. Pour into the mold: pour the filtered pudding liquid into the mold and fill it to 8 minutes.

First of all, break the eggs, stir them and put them directly into the bowl. Cut the orange with a knife and dig up the orange meat. After that, we put the stirred eggs in the cut oranges, then put them in the pot and boil them over high heat, then turn them into low heat and steam for 7-10 minutes.

The practice of orange pudding tart

1. Baking: put the prepared tart mold in a preheated oven and bake for about 20-25 minutes, or until the surface of the pudding tart is golden and solidified in the middle. Cooling: remove the pudding tart from the oven and put it on the grill to cool for a few minutes, then take off the mold and continue to cool to room temperature.

2. Preheat the oven in advance, batter 220 degrees, bottom fire 250 degrees, pour in egg tart water, and then bake in the oven for about 13 minutes. The temperature and time are only for reference. Each oven has a different character and needs to be adjusted according to the actual situation.

3. Filler production: the filling of German pudding tarts is one of its characteristics, so it is necessary to skillfully master the production method of filling. Mix milk, eggs, sugar and vanilla together and stir well. Before pouring into the dough, the filling can be slightly heated to make it easier to flow and pour into the mold.

4. Bake more evenly. Oven version: cover the baking pan with silicone paper, put in the egg tart skin, and pour into the egg tart liquid about 8 minutes full. Put it in the middle of the oven. Bake the upper and lower tubes at 170 degrees for 25 minutes. The crisp German pudding tart comes out of the oven and the room is full of sweet taste.

5, coconut, mango), golden color, sweet and sour palatable. Almost all the year round, but May is the pineapple ripening period, when it is the most delicious. In addition to direct consumption, you can also eat food. Pineapple meat is one of the Chinese dishes that foreigners are most familiar with. Red, yellow and green look very attractive.

How to simply make pudding

Two liters of cream, seven tablespoons of fresh milk, 180 grams of sugar and four tablespoons of almond liqueur. The steps of making cream pudding are as follows: 1) pour the fish gum powder with four times the water; 2) heat the cream, fresh milk and sugar over slow heat for two minutes, then remove from the fire, add the sesame oil and mix well; 3) add the fish gum powder solution and cook over slow heat until completely dissolved.

This beautiful butterfly bean flower litchi milk pudding is very simple and can be successfully refrigerated in the refrigerator. Girls who are afraid of eating ice can also enjoy: pudding: about 10 lychees, 300 grams of milk, 40 grams of light cream, 10 grams of jelly tablets, about 12 butterfly bean flowers, condensed milk or sugar. Mousse Cup: 250ml Glass * 2.

Jelly pudding not only tastes delicate, but also contains rich nutrients.

What is the authentic practice of orange baked pudding?

Fusion: slowly pour the hot milk into the egg yolk paste and stir quickly while pouring to prevent the yolk paste from setting due to high temperature. Filtration: the mixed liquid is filtered through a fine sieve to remove possible egg paste clumps and orange peel fragments to ensure the smoothness of the pudding liquid. Preheat oven: preheat oven to 160 °C (320 °F).

Add vanilla essence and stir well again. Apply salt-free butter on the inside of the baking mold to prevent pudding from sticking. Pour the mixed pudding liquid into the mold and fill it with about 2/3. Place the mold in a preheated oven and bake for about 30-35 minutes, or until the surface of the pudding is golden and the center is set.

Pour the pudding liquid into the previous orange peel container, cover with plastic wrap and refrigerate for more than 2 hours. After it is completely cooled and solidified, it can be taken out and cut open.

Practice: divide all the oranges into two and dig out the orange pulp. You can eat the orange meat, but be sure to leave some flesh to make milk pudding. If you have leisure, decorate the orange bowl a little bit and it can be used as a container. Pour Shuhua milk into a bowl.

Put the milk and cream and sugar over the fire until the sugar melts. Then add the egg yolk. Stir well. Then add the low-gluten flour. Stir well. And then filter. Filtered egg juice. Filter again. Peel the oranges and soak them in salt water. Egg tarts made in advance.

Simple fruit pudding materials: 1 packet of marshmallows, 0.5 bananas, 2 cherries: one packet of marshmallows (according to my personal preference, I choose orange), half a banana, two cherries (you can put more fruits, because I tried to do it, so I only put one).

Orange Cream Caramel's family practice: how to make a good meal?

1. Pour the pudding liquid into the previous orange peel container, cover with plastic wrap and refrigerate for more than 2 hours. After it is completely cooled and solidified, it can be taken out and cut open.

2. Make caramel: pour a little water into the pot, add the sugar, keep stirring, and turn off the heat when it turns amber. Pour the caramel into the mold and refrigerate. Put the pure milk, beaten egg yolk and QQ sugar in the pan. Fire and keep stirring until the QQ sugar melts.

3. Put 50 grams of white sugar into the pot and melt it over low heat. When it melts to a dark color (don't pass it), just add hot water and stir. This is caramel. Pour the caramel into the prepared container and put it in the refrigerator for a while.

4. Cream Caramel's practice figure 4 pour the boiled QQ syrup into a container containing caramel. You have to use something to melt the juice. The fruit Cream Caramel's practice diagram 5 is like this, finally put the pudding in the refrigerator for 2 hours, take it out and you can eat it.

5. Stir the fresh milk, cream and vanilla with salt; mix the egg yolk, sugar and cream in the oven until all solidified, cool and refrigerate for 1 hour. Heat the gun to caramel color.

6. Cream Caramel 1) preheat the oven at 140C ~ 150C; 2) put 75g granulated sugar in a small pot and boil over low heat until it is pulpy, you can gently push the sugar in the center of the pot around the pot with a small spoon, so that the sugar can be evenly dissolved by heat.