Balloon Pudding

Name: Balloon Pudding
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g milk; 200g Light cream; 16g Gelatin powder; 80g Caster sugar; 80g Caramel; 50g water

by Drink Notes

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Hot hot hot hot hot, the recent weather is really hot enough to melt, even the temper blasts with the thermometer. The mood is like a balloon exposed to the scorching sun, flammable and explosive! ! !

From the fire in Hokkaido, Japan, to the balloon milk pudding of the Great Heaven Dynasty, it is such a milky milk pudding. When you get angry, it will explode with a single poke.

"Snapped"! After the intimidation of bluffing, chubby pudding dumplings were revealed. The tempting milky pudding is cold and tender, and the heart melts as you watch.

For its cuteness... it must be accompanied by a thick caramel syrup to enhance the taste.

Wow... a big bite, the milky milky balloon pudding is super easy to get started, and the funny packaging will surely make your friends amazed. "

Ingredients

600g Milk
200g Light Cream
16g Gelatin Powder
80g Caster Sugar
80g Caramel
50g Water

Balloon Pudding

1. Clean the balloon with clean water, then soak it in alcohol for disinfection, and then dry it or wipe it with a disposable cloth for later use.

2. Gelatine powder uses 50g milk (normal temperature or refrigerated milk is better, so as not to affect the coagulation effect), soak it softly and set aside.

3. Pour the remaining milk, cream, and granulated sugar into the pot and stir to mix. Turn on a low heat to heat up, do not boil. Turn off the heat when the gelatin powder has melted.

4. Let the pudding mixture cool at room temperature and pour it into a screaming water bottle. (The screaming bottle mouth is really suitable for filling small balloons. I have tried mineral water bottles and syringes but they have not worked well.)

5. Put the prepared clean balloon over the mouth of the bottle and squeeze into the pudding liquid.

6. The balloon is stretched out of a spherical outline, and then closed.

7. Put the filled balloon into a large bowl of cold water to keep its shape, and put it in the refrigerator for 4 hours.

8. Pour 80g white sugar and 50g water into the pot, melt the sugar over high heat (do not stir at this time), then turn to medium heat, stir and boil until all is melted. Try to boil it thinly and set aside to cool. (The step of cooling is very important, if it is not room temperature caramel, it will scald the pudding).

9. When the climax comes, take out the frozen balloon pudding, unseal the seal, and pump air into the pudding. The purpose is to prevent the balloon from sticking to the pudding and destroy the smooth appearance of the pudding. Then poke with a toothpick, and with a boom, the round pudding ball is exposed.

10. Pour in the boiled caramel sauce and start eating.

11. The finished product!

Tips:
① It is really difficult to get a round milk pudding if you puncture the balloon without pumping up the air. It is very likely that the pudding will be punctured together with the balloon.

② Don't worry if it can't be pierced, tear the balloon apart, it's tragic...