Milk pudding

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Milk, eggs, sugar

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Eggs separate them from yolk

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White sugar with egg purifier

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Then you pour the milk into the egg clear, and you mix it quickly, until it's fully integrated

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And then sift the pudding through the fluid and make the pudding more delicate

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Put sifted liquids in the mold and then take them out for about 8 to 10 minutes, like steamed eggs。

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IT'S OKAY TO EAT AS SOON AS IT'S READY. IF YOU THINK IT'S TOO MONOTONOUS, YOU CAN EAT IT WITH SOUR JAM, YOU CAN CUT SMALL PIECES WITH FRUIT, YOU CAN HAVE BREAD, ETC。

8

The pudding is delicate, it's full of milk, it's sweet

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I'm a good friend in a small position who can be consulted in the production process

1. The choice must be made to use pure milk of full fat, a quick mix of egg milk, sift, and ablaze. The eggs are smoothed with chopsticks, then poured into the milk with sugar, and then sifted. Scan out the parts of the egg clean that have not yet been released. If there's a bubble in the egg cream and the milk is thrown away with a spoon, control the fire. Put on the film and steam on the pan, and the fire will be shut down after eight minutes of evaporation, at which point the lid will not be lifted for five minutes so that the remaining temperature will continue to heat up and be removed in five minutes。