Caramel Red Bean Pudding
1.
Soak the chixiaodou one night in advance, put it in a rice cooker, add soda noodles and 240ml of water. Select the 【Cooking Congee】button, add brown sugar in the remaining five minutes, after the program is over, stir the red beans evenly.
2.
Let’s make caramel again: Take a small pot and put 10ml of water, bring to a boil on a low fire, add 30g of white sugar, and slowly boil on a low fire.
3.
When the color of the caramel gradually darkens, you can turn off the heat, and the residual temperature will make the color of the caramel darker. (The color of my caramel is not very dark. You can cook it again, but it cannot be overcooked. It will become bitter, so everyone should pay attention to the whole process...) Pour the cooked caramel into the container
4.
To make the pudding liquid: Pour the milk into a bowl, add white sugar, and slowly stir in insulated water until the white sugar melts. Place the milk to cool naturally and prepare an egg
5.
Beat the eggs into the milk and mix them slowly. Sieve 3 times and let stand for 30 minutes
6.
Put a spoonful of honey red beans into the pudding cup and slowly pour the pudding liquid
7.
Put all the pudding cups in the baking tray, pour hot water (the hot water is better than half a pudding cup), preheat the oven at 180 degrees, and bake at 170 degrees for 40 minutes.
8.
The baked pudding can be simmered for a few minutes
9.
Take out the pudding and let cool
10.
Peel the kiwi and apple, diced, and put honey red beans
11.
Frozen flavor is better
Tips:
1. The pudding liquid must be sieved 2 to 3 times. After sieving, let it stand for 30 minutes, so that the baked pudding is tender and smooth.
2. The container for pudding must be water-free and oil-free, and must be sufficiently clean. Haochijun is because a little bit of water has been mixed in. No, the baked pudding has some pores/(ㄒoㄒ)/~~ I was a wrong demonstration, everyone must remember.
3. The oven setting is for reference only~
