Milk egg pudding

1

Get your food ready

2

Eggs scattered

3

Add Sugar

4

Smuggle to melt. Two minutes

5

Add Milk

6

Smash it evenly, two minutes still, so that milk and eggs are fully integrated

7

Scanning milk and eggs three times, filtering the foam

8

Load in the steam bowl

9

Pack it with the film

10

Put your toothpicks on the film

11

Put it in the steam pan, put it in cold water for 12 minutes before the water starts burning

12

Time's up, let's get out of the pot, tear out the film, use the honey beans and mango meat after it cools. Zenium

Fish Mom's Tips: 1. You must filter the milk and egg mixture with a sieve to remove foam. You cannot be lazy in this step; this ensures the surface of the egg pudding is smooth and prevents holes from appearing after steaming. 2. Be sure to wrap the steaming bowl with plastic wrap and poke some small holes in the surface with a toothpick. This way, the steamed egg pudding will be fine, bubble-free, and have a smooth texture. 3. Regarding the ratio of milk to eggs, use 250ml of milk with 2 eggs (each egg is about 50g; if the eggs are small, you can use 3). Remember to start with cold water and cook over high heat the whole time. If you prefer a denser texture, you can reduce the amount of milk slightly. 4. If you just took the eggs out of the refrigerator, it is best to let them come to room temperature before using them. Cold eggs can sometimes result in uneven color during steaming, affecting the appearance of the final product, and they may be harder to dissolve the sugar. 5. The thickness of the container used and the portion size will affect the steaming time, so adjustments need to be made accordingly. 6. The amount of sugar can be adjusted according to your personal taste. 7. Milk egg pudding tastes even better when eaten after being refrigerated! 8. Honey red beans and mangoes can also be substituted with nuts or other fruits!