Sour Plum Flavor Puff Pastry Pudding
1.
Ingredients preparation: flying cake crust, milk, honey, sour plum powder, eggs.
2.
The fly cake crust is taken out from the freezer to thaw at room temperature.
3.
To make the pudding liquid: beat the egg yolks with egg, add milk and stir well.
4.
To make the pudding liquid: add honey.
5.
To make the pudding liquid: stir well with egg squeeze.
6.
To make the pudding liquid: add 3 grams of sour plum powder and stir evenly.
7.
Filter the pudding liquid once, cover with plastic wrap and let it stand still.
8.
Preheat the oven to 200 degrees, up and down. Making meringue: Put an appropriate amount of dry flour on the chopping board, roll up the long side of the crust, and cut the scraper into 2 sections.
9.
To make meringue: Cut the sliced flying pie rolls upright and press them flat.
10.
Making meringue: Rotate the flattened crust with both hands while pushing the crust into a round bowl shape with your fingertips, put it into the mold, dip your fingers in dry flour, and push with your fingertips to make the crust fit the mold as much as possible.
11.
Use a spoon to add the pudding liquid to the puff pastry, 8 minutes full. Put it into the oven, 200 degrees, the penultimate level, up and down, bake for 25 minutes.
12.
Wear heat-insulating gloves to take out the baking tray, use baking clips to take out the mold and release the mold while it is hot. Pinch out the pudding and place it on the cold shelf, sprinkle with a proper amount of sour plum powder.
Tips:
1. About 53 grams of eggs without shell. After taking it out of the refrigerator, clean the shell with a little water, and wipe it dry before use.
2. Knocking the edge of the bowl with the tip of the egg to separate the eggshells. The egg white and yolk can be separated directly with the help of the knocked eggshell, or a special separator can be used.
3. The rest of the pudding liquid can be directly put into a glass pudding cup to bake or steam, dig and eat.
4. Dry wheat core flour for hand powder, use as needed.
5. The oven is 42 liters, the grill is 4 levels, and the bakeware is placed on the penultimate level.
6. The baking time can be adjusted appropriately according to each oven.
7. It can be stored in a fresh-keeping bag at room temperature or refrigerated, and eat as soon as possible.
