Coconut Pudding
by Junzhi
Favorite
Difficulty
Easy
Time
1h
Serving
2
On the surface, if you like to bake some simple pastries, biscuits will definitely be your first choice. But if you talk about the simplicity of the production process, in fact, cookies, muffin cakes and the like all have to step aside to make way for the puddings.
The most basic pudding is made of three raw materials: milk, eggs, and sugar. And the production steps are so simple that even the text instructions can be almost saved-just mix them together.
But pudding has not become our primary choice when it comes to simple and easy pastry. The reason is that the baking temperature of the pudding is more difficult to grasp than ordinary pastry. Simple production is not enough. After putting it in the oven, you can see the real skill. The steamed egg custard in Chinese food is simple enough, right? But just to teach you the various tricks of steaming tender and smooth egg custard, it is enough to write a paper, and the same is true for baked pudding-no honeycomb. No lumps, not thin, not old, and smooth. , It is not so easy to achieve.
In previous blogs, we have baked pudding several times. Different flavors of pudding have similar production methods. Just looking at the production process, they can all be classified as "simple, fast and zero failure pastry". But what is the actual effect? Let's have more practical exercises.
The most basic pudding is made of three raw materials: milk, eggs, and sugar. And the production steps are so simple that even the text instructions can be almost saved-just mix them together.
But pudding has not become our primary choice when it comes to simple and easy pastry. The reason is that the baking temperature of the pudding is more difficult to grasp than ordinary pastry. Simple production is not enough. After putting it in the oven, you can see the real skill. The steamed egg custard in Chinese food is simple enough, right? But just to teach you the various tricks of steaming tender and smooth egg custard, it is enough to write a paper, and the same is true for baked pudding-no honeycomb. No lumps, not thin, not old, and smooth. , It is not so easy to achieve.
In previous blogs, we have baked pudding several times. Different flavors of pudding have similar production methods. Just looking at the production process, they can all be classified as "simple, fast and zero failure pastry". But what is the actual effect? Let's have more practical exercises.
