French pudding
By VicentaLakin
A sweet that I've always loved is always out there, so this time I made a super-eating, super-sweet taste, but it's a thin caramel skin。
Recipe Recommendations
- milk 200g
- light cream 67g
- white granulated sugar 67g
- egg yolk 40g
- whole egg 60g
- sweetening
- roast
- an hour
- senior
Steps for French pudding
1
Prepare a bigger container, pour milk。
2
And then there's the cream。
3
Add white sugar。
4
It starts cooking on an electromagnetic furnace, and it is always mixed with an egg-cutting machine, so that when you cook something like milk, it is easy to boil on the bottom and melt。
5
let's start with eggs, 40 g yolk。
6
the weight of an egg is usually around 50 g, 40 g of yolk and 10 g less, and it'll be replaced with the remaining yolk。
7
The omelet spreads all the yolk。
8
And when the milk liquid just boiled in, the side of attention fell, the egg yolk pot was constantly stung, because the milk fluid was hot or it would have boiled straight into egg broth。
9
The pudding will be ready, and now we'll start the screening, because there's a lot of bubbles in it, and there's a lot of eggs. It affects the taste of pudding. Then, after a sifted pudding cap, the film is put in the freezer for about half an hour。
10
It's cold, it's cold, it's cold, it's cold。
11
See, after the fall, there's bubbles on the edge。
12
We could use a shotgun to get rid of it。
13
Put it in the oven, and then we use the bath, pour it in the hot water, about a third of the mold。
14
The oven preheated with a 150-degree bottle, about 40 minutes small, will be able to see the temperature of the oven。
15
It's a freshly baked pudding that's super fine and woody to freeze。
16
But I personally prefer caramel skins with white sugar on them, and then they take it up and freeze it, so that the entire plane is evenly covered with white sugar。
17
Then you bake caramel skin with a shotgun, so it's a little far away, and if you're too close, it'll be bitter。
18
Every time I do this, I'm particularly worried about my weight and weight being too high。
19
And it's one of the pleasures to make some of them, to make them and eat them slowly, and to share them with friends。
20
Many times I am glad that I have chosen a path and a profession, that I know very well that I can live near what I want in my heart, that I don't need commercial blow-outs, that I don't flatter myself, that I don't have attachments, that I don't want to lie, that I don't want to let myself down, that I don't want to be brave and happy, and that you don't have to be so important in other people's mouths that you remind me that if there is anything in life that makes you happy, do it, and don't care what others say. After all, every day is precious。French pudding Make Tips
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