Cracker pudding
By VicentaLakin
A simple one, and I hope pudding is creamy, and it's sour。
Recipe Recommendations
- milk 300ML
- eggs of 2
- powdered sugar 40g
- vanilla extract 2 drops
- lemon juice 4 drops
- condensed milk a small spoonful
- sweet fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for Cracker pudding
1
i pour two eggs into a cup, measure the volume of egg fluid, and i use a larger egg, about 110 ml, evenly mixed in an egg bowl。2
i take three times as much milk as eggs, and here i take about 300 milligrams of milk. (the ratio of eggs to milk should not exceed 1:2 to 1:3 because it would be sweeter and smoother)。3
Eggs and milk are mixed with sugar powder, lemonade, milk refining and vanilla. Sifted at least twice. (Deleting impurities, softer) Water on the oven oven during this period, which is preheated by 150°C for 10 minutes。4
The well-matched egg fluid is set to stand for one minute, poured into the pudding mold, then placed in a pre-heated oven, with a fire of 180°C, a fire of 170°C, or about 35 minutes. If you're in the upper layer of gold, you'll get out. Personally, it's better to eat while it's hot。Cracker pudding Make Tips
1: The ratio of eggs and milk should not exceed 1:2 to 1:3 and a softer taste can be formed and not too old. This is a number of personal tests, with beehive holes at 1:2 and dilution at 1:3; i.e., disfigurement. 2: The oven time is not dead and can float up and down for a few minutes depending on the depth of the mould, and the top and bottom of the oven can be adjusted to the top colour of the pudding. 3: If more fragrance is required, part of the milk may be replaced with light cream。