Pumpkin Milk Steamed Pudding
1.
Wash the pumpkin and steam it, pour out the water at the bottom of the plate, and then use a cooking machine to make pumpkin puree. If there is no cooking machine, use a sieve to filter it. When steaming the pumpkin, you can weigh the white sugar. After the pumpkin is pureed and the amount is weighed, pour in the white sugar and stir until the white sugar is completely melted.
2.
Take the eggs out of the refrigerator in advance and put them at room temperature. After the pumpkin puree is melted with white sugar, the eggs are broken up. The real egg whites should also be broken up, not just twice like scrambled eggs. Just pick up the egg liquid without a big egg white. I beat it a bit too much, because at the beginning of the beat, I lost my mind. When I walked around, it was beaten and there was a little more foam.
3.
Add appropriate amount of water to the steamer and boil for later use. When boiling the water, put the pudding bowl to be steamed for a few minutes until it is warm. Let the pumpkin puree dry until it is not hot, pour in the egg liquid, weigh the amount of milk in the formula, and stir evenly. Stir fully, but no more bubbles can be created! (At this time, you can take out the steamed bowl and use kitchen paper to absorb the water. The purpose of this is to keep the bowl warm when it is used, and to minimize bubbles. The cold bowl will produce a lot of bubbles during the heating process. ) Stir the evenly mixed pudding paste through a sieve twice, pour it into a small bowl, make a few taps to shake out bubbles, cover the surface with plastic wrap, put it in a boiling steamer, steam on high heat for 10 minutes, and turn off the heat when the time is up. Do not open the lid for another ten minutes. Pour the caramel sauce out of the pot and eat after cooling. It will be more delicious after being refrigerated!
4.
Here is a picture of the steamed finished product. The caramel juice was in place last time. Except for me, everyone felt slightly bitter and didn't like it, so I owed it a bit today, but I think it was too sweet.
5.
With caramel juice method: Pour an appropriate amount of white sugar into a small pot, add a little boiled water, the amount of boiling water is just enough to moisten all the white sugar, and boil until golden brown, remove from the heat, and pour the same amount of boiling water before boiling Stir it evenly. If it feels too thick at this time, you can add a few more boiling water to adjust it. It is really added drop by drop! There is a production method based on the number of grams on the Internet. I think it is troublesome to weigh it. The thickness of this caramel juice is not strict, and everyone can control it by themselves!
Tips:
1. If you don't have a pudding bowl, you can use the rice bowl you usually eat, but you can't use a big rice bowl! If you usually eat rice in a large bowl, forget it and steam it in a small bowl;
2. A chocolate pot as big as the small bowl I used to make caramel juice. If not, use a small milk pot. If not, use your large soup spoon for porridge, stainless steel, not afraid to burn it!
3. The amount of white granulated sugar in the formula will not be particularly sweet if you do not pour caramel juice. If you pour a lighter caramel juice like the last finished picture, it will be sweeter. It is more appropriate to reduce 5 grams.
