Cheese pudding
By VicentaLakin
This pudding is said to have to be frozen before eating it. When the night is over, it's cold, and it's hard for the morning to open it, and it's so soft, the entrance is ready, and then it's the fragrance of the strong ol' milk that resonates in its mouth. It really smells like happiness。
Recipe Recommendations
- cheese 50 grams
- eggs in 1
- fine sugar 30 grams
- milk 140 grams
- light cream 100 grams
- lemon juice 2.5 grams
- sweetening
- cook
- half an hour
- simple
Steps for Cheese pudding
1
Source charts。
2
Softened cheese with fine sugar。
3
Lemonade continues to make mayonnaise。
4
Cream cream mixes milk with heat and mixs about 40 degrees of temperature。
5
The milk mixture slowly poured into the cheese。
6
Eggs are scattered and added to cheese fluids。
7
Mixed pudding。
8
Sift the pudding。
9
The sifted pudding is distributed into a pudding bottle, which covers the membrane with a mouth and sets a few holes with toothpicks。
10
The water in the pot is boiled and turned into a small bottle, and the water is just half as high as a small bottle, and it continues to boil and shut down for five minutes, and does not open the lid bottle for five to eight minutes, after which it is frozen for the night。