Cream Caramel Caramel Custard duck neck
Published Dec 23, 2021 at 17:41pm ET
Food Material List
- 1 Pudding solution
- 2 Powdered sugar 20g
- 3 Egg 2
- 4 milk 250g
- 5 caramel
- 6 Sugar 50g
- 7 cold water 25g
- 8 Boiling water 20g
- 1 The material is simple!
- 2 Pour the milk into the sugar powder! If there is no sugar powder, sugar can be used instead, but the best milk to heat, let the sugar melt!
- 3 Break up the eggs and add to the milk! If you have heated milk, wait for the milk to cool before adding egg juice!
- 4 Screen three times, so that the pudding will be delicate!
- 5 Pick out the bubbles and sit still for a while. The pudding will be ready.
- 6 Take advantage of the pudding liquid, make caramel, put 50 grams of sugar and 25 grams of cold water into a small pot, first boil in Chinese until bubbling, yellowing color, about 3-5 minutes!
- 7 Turn the small heat and cook until the color turns brown and red. This is the key. Dont paste it. Pour 20 grams of boiling water into it. Pay attention to pouring it in from the side of the pot. Hands cant be placed above the pot. There will be hot steam and water splashing out. Watch out for burns!
- 8 Pour Caramel into the bottle while its hot. Caramel hardens when its cold, so its faster. By the fourth time, the syrup has begun to stick! Just four quantities! Wait a minute and it will harden!
- 9 Pour in the pudding liquid and pick out the big bubbles on the surface!
- 10 Preheat oven 165 for 10 minutes, fill the baking pan with water, and pack as much as possible. This will make pudding taste more delicate and tender, but be careful when entering the oven, middle 40 minutes or so! Coagulation is enough!
- 11 Out of the oven, hot food and cold food are good!
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Healthcare food category
Snack, Meat 1, Creative dishes, Children