Pudding desserts

      In the United Kingdom and some of the Commonwealth countries, the word pudding can be used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, pudding is used as a synonym for a dessert course. Dessert puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding, steamed cake mixtures such as treacle sponge pudding with or without the addition of ingredients such as dried fruits as in a Christmas pudding. Savory dishes include Yorkshire pudding, black pudding, suet pudding, and steak and kidney pudding.

      In the United States and some parts of Canada, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar collagen agent.

      In Commonwealth countries these puddings are known as custards (or curds) if they are egg-thickened, blancmange if starch-thickened, and jelly if gelatin based. Pudding may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive from their origin as British dishes.

Some types of pudding

Yogurt pudding

Raw materials: honey, yogurt, brandy, fish gum

Practice:

1. Mix gelatin with water.

2. Basically, the optimum ratio of gelatin to water is 100g gelatin: 2500g water (including water for initial gelatin foaming and materials for mixing).

3. After boiling, heat the pot with water. Fish gum smells a little fishy, so let's drink at this time.

4. The process of dissolution should be stirred until it is completely dissolved, and impurities and foams should be filtered out.

5. Because yogurt can't be heated, the task of pudding to season depends on fish gum.

6. Stir the honey into the gelatin while it is hot.

7. Then cool slightly, pay attention to not overcooling, otherwise, it will knot up, it is better to control the temperature at a slight temperature, pour yogurt into large containers.

8. Mix yogurt with fish gum.

9. The temperature difference between yogurt and fish gum should not be too big. Yogurt will become thinner if it is overheated. If it is subcooled, the gelatin will be stirred unevenly when it is stirred. Find a container and put it in. It's better to use a beautiful pattern at the bottom. It will feel better. Seal it with plastic film and put it in the refrigerator. It will be refrigerated for about 2 to 3 hours. After refrigeration, buckle the pudding out and finish.

Rocking roll pudding

Raw materials: pure milk, pectin, Youyi snow products, pudding bottles

Practice:

Mix pectin 1:1 with Youyi snow products.

Pour it into a pudding bottle and place it at rest.

Refrigerate the pudding bottle in the refrigerator for 20 minutes and take it out.

Pour pure milk into a pudding bottle. Be careful not to mix it with elegant snow products.

Cover the pudding bottle and shake violently.

After standing for 5 minutes, the pudding in the pudding bottle can be eaten by coagulation.

Chocolate pudding

Material: 400 ml chocolate milk, 3 tablespoons sugar, 3 eggs, caramel syrup

Practice:

1. Heat the chocolate milk and add sugar. The sugar will melt and then turn off immediately to dissipate heat. (Be careful not to let the milk boil.)

2. Stir the eggs well.

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

4. Use a filter to filter it.

5. Pour the caramel syrup into four cups and divide the fourth step onto them. Steam in a steaming pot until the bottom water boils, then put it in.

6. Steam on high fire for 2-3 minutes and on low fire for 13-15 minutes.

7. Cool in the refrigerator for 2 hours.

Marble Cheese Pudding

Ingredients: 250g Cheese, 75g Fine Sugar, 10g Corn Flour, 65g Whole Egg, 175g Animal Cream, Appropriate Chocolate Sauce

Method:

1. Remove the cheese from the refrigerator and soften it at room temperature.

2. Mix the sugar and cornmeal first, then add the softened cheese.

3. Whole eggs are mixed in stages, and finally, animal cream is added to mix evenly.

4. Pudding solution of method 3 is poured into the baking mold. The surface is decorated with chocolate sauce, and then it can be put into the oven. It is baked for about 12 minutes at 160 degrees above and 180 degrees below.

Norway fruit pudding

Ingredients: 150g preserved black plums, 105g sugar, 50g cornmeal, 20g lemon juice, a little salt, and cinnamon powder.

Practice:

1. Soak the dried plums with 300 grams of cold water overnight and cook them in a pot for 20 minutes the next day. Remove the core and leave the juice for preservation.

2. Add 300 grams of cold water in another pot and boil with sugar, salt, and cinnamon powder. Then mix a little cold water with corn flour to make pulp. Slowly pour it into boiling water and stir continuously.

3. Mix the corn paste with preserved fruit juice, preserved fruit meat and lemon juice, put it in a bowl and spread it out to cool, then send it to the refrigerator.

4. When eating, do not pour out the contents of the bowl, take them directly.

Cream Caramel Caramel Custard

Ingredients: One egg, proper amount of sugar, 150 ml milk.

Method:

1. Pour the sugar and water for caramel into the pot.

2. Put the pot on the fire and heat it, stirring continuously until it is brown.

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

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

5. Mix sugar in milk evenly. Never boil milk and mix it with eggs, unless you want to eat milk and eggs.

6. Egg juice is poured into milk and stirred evenly.

7. Pour some hot water into the baking pan (slightly more but not less), preheat the oven at 160 degrees for 5 minutes, and bake the pudding mold in the baking pan for about 20 minutes.

8. It can be cooled and stored in the refrigerator for better taste.

Cappuccino pudding

Ingredients: Espresso coffee 200 grams, whole egg 3 grams, fine sugar 60 grams, fresh milk 200 grams, vegetable fresh butter appropriate amount, the cinnamon powder appropriate amount

Method:

1. Espresso coffee can be brewed or purchased on its own.

2. Beat the whole egg, add fine sugar and fresh milk and heat it over low heat. Cook until the sugar dissolves completely. Sift twice, then add Espresso coffee and mix well.

3. Pour the pudding solution of method 2 into the model. Steam the baking pan with water and water. Bake it at 170 degrees above 0 degrees Celsius in the oven for about 60 minutes.