1. Open the eggs, make a water-free bowl, and separate the yolks and whites. Stir the egg yolks a little longer and froth a little. Hit until there is no gap. Then add the chopped vanilla and gelatin.
2. After the egg yolks are beaten, set them aside and start making caramel juice. Add a little water to the saucepan, put an appropriate amount of sugar in it, and pour out the caramel juice after it turns into a pure amber color. (If the color is too light, it will be too sweet. If the color is too dark, it will be too bitter. Pay attention to the color of some caramel juice. The color of caramel juice affects the taste.
3. After the egg yolks are beaten, set them aside and start making caramel juice. Add a little water to the saucepan, put an appropriate amount of sugar in it, and pour out the caramel juice after it turns into a pure amber color. (If the color is too light, it will be too sweet. If the color is too dark, it will be too bitter. Pay attention to the color of some caramel juice. The color of caramel juice affects the taste.
4. Pour the egg mixture into the mold (in what shape you want.), put it in the oven, bake it on a medium heat for about 15 minutes, and take it out. Then you can know the importance of egg beating. (You can cut the pudding to see if there are holes in it. Holes will affect the taste, which is the gap left when the eggs are beaten.)
5. Pour the egg mixture into the mold (in what shape you want.), put it in the oven, bake it on a medium heat for about 15 minutes, and take it out. Then you can know the importance of egg beating. (You can cut the pudding to see if there are holes in it. Holes will affect the taste, which is the gap left when the eggs are beaten.)
6. Buckle the pudding over, pour caramel juice, and put on your favorite fruit (in fact, you can also put some jam, I didn't mention it in the table of materials.) You're done!
7. Buckle the pudding and be careful when you buckle it. Pour caramel juice and put on your favorite fruit. (Actually, you can also put some jam. I didn't mention it in the table of materials.) You're done!
Tips:Key review:
1. Beat the eggs until there are no gaps.
2. Be careful when buttoning the pudding.
3. The bowl should be anhydrous.
