Balloon pudding
By VicentaLakin
Hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot. It's like a balloon in the sun. It's flammable! This is how balloon milk pudding from Hokkaido in Japan to the sky is so strong and angry that it explodes. Pow! The bluffing threats are followed by round pudding. The milky pudding is cold, soft, and it's about to melt. For such a lovely reason... it must be accompanied by a thick caramel to improve the taste. It's so easy for you to have a big, milky balloon pudding。
Recipe Recommendations
- milk 600g
- light cream 200g
- gelatin powder 16g
- fine sugar 80g
- caramel 80g
- water 50g
- sweetening
- baking
- half an hour
- ordinary
Steps for Balloon pudding
1
Purge balloons with water, impregnate them with alcohol, then dry them or dry them with a single rag。
2
the glitting powder uses 50 g of milk (normally warm, or better milk in cold storage, so as not to affect condensate effects) to make it soft。
3
The rest of the milk, cream and sugar are mixed in the pot, and heat up the fire and not boil. The fire was shut when the powder melted。
4
The pudding mixture is left cold at the usual temperature and poured into the screaming water bottle. (The screaming bottle is really good for watering little balloons. It's hard to use mineral water bottles and syringes
5
Put ready clean balloons in the bottle and squeeze them into pudding。
6
The balloons are out of a spherical contours and shut down。
7
Keep the removable balloons in shape in a big bowl of cold water and freeze them in the fridge for four hours。
8
in the pot, 80 g white sugar and 50 g water are poured, the sugar melts first in the fire (without mixing at this time) and then turns to the fire, so that it becomes fully melted. try to get a little thinner and put it on the side. (the cooling steps are important, if they are not constant caramel, they burn the pudding)。
9
the climax is here, taking out frozen balloon pudding, unsealing it and breathing in it, so that the balloons don't stick to pudding and damage the smooth appearance of pudding. then with a toothpick and a boom, a round-rolled pudding ball came out。
10
Put on a nice caramel sauce so you can eat。
11
It's finishedBalloon pudding Make Tips
It is really hard to get a round milk pudding if you don't pump it right through the balloon, and it's very likely that the pudding will be punctured together. If you can't break it, tear it open, it's a hell of a..