Sweet Orange Bowl Steamed Pudding

Name: Sweet Orange Bowl Steamed Pudding
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Wo Tang; 2 pcs egg; 200g milk; 30g Caster sugar; 1 pinch salt

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Isn’t the first thing that makes people think of something made with an orange bowl is dessert? Is the orange bowl steamed egg custard more salty or sweeter?
Once you have tasted the savory orange bowl custard, let's try an orange bowl pudding. The orange digging bowl is ready to be used, and three bowls can be easily obtained. The milk and egg liquid are mixed together, sugar is added, and a pinch of salt is added, because if you want to sweeten it, add a little salt.
Pour the egg liquid into the orange bowl, can't help but add more, wanting to steam it into a pot full. However, it is not so easy to estimate the amount of custard that can rise to the edge of the "bowl" after steaming. In addition, the egg liquid swells up and comes in contact with the plastic wrap, and then leaves the wrinkles of the plastic wrap, which does not look so delicate and smooth. I can only make do with it, but it tastes very smooth and tender. . . "

Ingredients

3 pcs Wo Tang
2 pcs Egg
200g Milk
30g Caster Sugar
1 pinch Salt

Sweet Orange Bowl Steamed Pudding

1. Ingredients: 3 fertile oranges, 2 eggs, 200 grams of milk, 30 grams of caster sugar, 1 pinch of salt.

Sweet Orange Bowl Steamed Pudding recipe

2. Wipe the surface of the wo mandarin clean, and use a knife to make a circle at a quarter of the height from the stalk. The knife edge just touches the pulp without scratching the pulp.

3. Peel off the top cover gently.

4. Use a thin-bladed spoon to insert between the pulp and the peel, while turning in a circle, go deep down to separate the pulp and peel.

5. Use your thumb to push out most of the pulp from the bottom.

6. Then use a spoon to peel off the connection points at the bottom.

7. Take out the whole orange flesh and don't use it, leaving the empty shell intact.

8. Knock the eggs into a bowl, add fine sugar and salt to beat,

9. Add milk,

10. Stir well to make the milk and eggs mixed evenly. Let it stand for a while until the surface foam disappears.

11. Pour into an orange bowl and fill it up to eighth full,

12. Cover with plastic wrap,

13. Put it in a pot of boiling water and steam on low heat for about 10 minutes.

14. Ripe, turn off the heat, and uncover. Take it out, remove the plastic wrap, and place a small orange on the surface for decoration.

Tips:
1. The amount of milk should be adjusted according to the size of the egg.
2. The amount of sugar can be increased or decreased according to your own taste.
3. When steaming, the fire should not be too high, and the time should not be too long, so as to prevent the custard from getting old and affecting the taste.