Steamed Caramel Pudding
1.
Ingredients: 7-8 bottles of milk bottle pudding, about 12 eggshell puddings. Pudding body: 200g milk, 175g whipped cream, 50g powdered sugar, 3 eggs, vanilla extract, a little caramel: 130g white sugar, 48g cold water, hot water 40g
Prepare all materials
2.
Add powdered sugar to milk
3.
Use a manual whisk to mix the powdered sugar until it melts
4.
Pour the eggs into the milk
5.
Use a manual whisk to break up the eggs and mix the eggs and milk evenly
6.
Add whipped cream and stir to form a uniform and smooth pudding liquid
7.
Add a little vanilla extract and beat evenly
8.
Sieving the pudding liquid, sieving is a necessary step to filter out the foam and egg residues
9.
Sift the pudding liquid again to make the pudding liquid smoother. Put the filtered pudding liquid in the refrigerator and let stand for half an hour
10.
Next, start to boil the caramel, pour the sugar and cold water into the pot
11.
Start to simmer the caramel on a low fire, be sure not to stir it with a spoon, just shake the pot gently to heat the bottom of the pot evenly. Slowly start to change color from all around
12.
Until the caramel liquid turns amber and gives off a fragrance
13.
At this time, turn off the heat and immediately add hot water, the caramel liquid will splash after adding hot water
14.
Add hot water and continue to cook for 10 seconds until the caramel liquid is even and then turn off the heat
15.
Pour the caramel liquid into a glass bottle container, about 3-4mm thick
16.
Pour into the pudding liquid 80% full
17.
Wrap the mouth of the bottle with plastic wrap
18.
Use toothpicks to make small holes in the cling film
19.
Use a steamer to bring the water to a boil SAIC steam, turn it to a low heat, put the pudding bottle in and steam for about 10 minutes.
tips:
1. The steaming time depends on the size of the container, the size, the size, adjust it yourself, and the important things are said three times. First of all, you must use a low heat, and the pudding should not be steamed for too long, otherwise the taste will be old. If there are pores or all kinds of unsmooth, then the steaming fire is too large or the time is long, and it takes two to three trials to find the right time.
2. If you have to ask if there is any difference between steamed pudding and traditional water-baked pudding? The answer is yes. Personally, I feel that the pudding baked out of water has a firmer and more Q texture, and the texture of the steamed pudding is soft and not very elastic. So why should it be steamed? Because this steamed pudding is for many people who don't have an oven but want to try desserts. If there is an oven, I suggest the traditional water-proof pudding: 160 degrees, the water volume is less than half of the bottle, and steam for about 30 minutes (depending on the container size adjustment)
20.
Put the steamed pudding in the refrigerator and refrigerate until it is cold for consumption
