【Teaching】Super simple! ! Electric pot version of egg pudding 🍮

Because @CODENONGDaily saw me in LS talking about steaming pudding with an electric cooker, and wanted to knock the bowl for teaching. Said I hope the simpler the better, okay okay, anyway, I don't have a kitchen, and I don't bother to make things that are too difficult. (Hey)

In short, I will teach you about the savage exposure (〃∀〃) After all, I really like pudding! (abrupt confession)

There should be a lot of cooking masters in Matt City. If there is any room for improvement, please do not hesitate to advise, let's move towards the pinnacle of pudding together! ! (?)

foreword

In the following materials or steps, the main steps will be enlarged in bold.

With a note there will be florets. If you are too lazy to read the text, just read it in bold . 😆

Parts that can be omitted will be marked with [Option]. If you want to steal the step, you can omit it. Of course, the more options you add, the more beautiful or delicious the finished product will be. Please make your own decision based on your personal preference.

First of all, the basic ingredients of the pudding are: caster sugar, eggs, fresh milk , [select] vanilla extract or vanilla seeds, [select] animal-based fresh cream.

🌸Sugar: Ersha or brown sugar can also be used, but when the caramel is cooked, the color change will not be clearly seen . So I personally recommend using white sugar.

(Although I used Ersha to cook once, but it was too delicate, I gave up _(:3 ”∠ )_)

🌸Eggs: It is recommended to buy fresh eggs without fishy smell. Especially if you don't add vanilla, the naked egg flavor might be a little off. How do you know if it will be smelly? Put it into the steaming rack of the electric cooker, add 20ml of water, after the switch jumps up, simmer for 3:10, steam it into a sweet-hearted egg (or boiled egg), eat it and see.

🌸 Fresh milk: I heard that it is also delicious to use goat milk, rice milk, and almond milk instead (I heard that it is not good to use soy milk), I have not tried it, the following is open to the brave to try.

🌸 Fresh Cream: At the beginning, it was just the leftovers from the Basque cake. Later, my friend said that pudding and fresh cream are more delicious, so it was included in the list. I love the packaging with a screw cap as shown in the picture below. It can be frozen even if it is not used up. It is very convenient to use in batches.

Ingredients (for 4 cups):

①Caramel liquid: 50g white sugar + 25ml water, 30ml hot water.
②Pudding liquid: 4 whole eggs, 200g fresh milk, 45g sugar, 3 drops of [select] vanilla extract.

🌸 The recipe with the highest proportion of fresh cream I have tried is [ Showa Hard Pudding of Sugar Dumplings ] 165g fresh milk: 60g fresh cream: 60g sugar (two whole eggs, two egg yolks), my friends like it very much. I think it's perfect as a base for caramelized baked buds. But my personal favorite ratio is: 173g fresh milk: 25g fresh cream: 45g sugar (three whole eggs, one egg yolk), which is less creamy and more eggy.

🌸 Fresh cream can be replaced with fresh milk . In principle, the higher the proportion of fresh cream, the closer it will be to the creamy rich taste of roasted buds. The more fresh milk, the closer the taste will be to a soft and tender uniform pudding.

🌸Protein has a lot of water. If you want a soft and tender pudding ( or are too lazy to deal with the protein ), it is also recommended to add whole eggs. The hard old-fashioned pudding or Showa hard pudding will be replaced with two whole eggs and two egg yolks.

tool:

A container for the finished pudding, a quick-cooking pot, a container with a capacity of 600ml or more (a large bowl is also acceptable), a small saucepan (with a capacity of 600ml or more), a pair of chopsticks, a mesh sieve, a measuring cup, an electronic scale, an induction cooker , rice measuring cup, Datong electric cooker, steamer rack, refrigerator, [select] aluminum foil.

🌸I use the following glass bottles for packaging, and the water position is 125ml. This is purely my personal aesthetic for the pudding. It can also be made into a super large pudding without packaging, it should be very refreshing! XD

Step 1: Cook the caramel liquid.

🌸 There are only two devils who make pudding: 1. Boil caramel. Second, steam it.
By passing this level, you are halfway there! come on! 💪

1. Boil at least 30ml of hot water in the quick-cooking pot, and prepare the pudding cup by the stove.
   🌸In winter, cook a little more to avoid cold. Never use cold water, your caramel liquid will turn into a piece of cake, I tried it, don't be as stupid as me. 🤣
   
2. Put 50g of white sugar and 25g of water in a long-handled pot, then turn on high heat and boil, it will bubble violently first.
   🌸Don't stir, just let it sit, or it will turn back into sugar XDDD
3. After the intense bubbling has slowed down, turn down the heat and watch the color change attentively. Turn off the heat immediately before approaching caramel color.
   🌸This step can't be distracted, and it is time-consuming, and the action must be fast, otherwise it is easy to overcook . It is recommended to turn off the heat immediately when it is a little darker than golden brown as shown in the picture below. Why not just cook until caramelized? Because the residual heat of the pot will make it more charred and bitter.

1. Pick up the mesh sieve, immediately add 30ml of hot water, and shake the pot. The caramel liquid is ready! 👍
   🌸 You can leave out the mesh screen, but it will spray, be careful.
   🌸It is said that the evaluation standard of the pudding for the chef's license is that the caramel liquid made should be a little sticky and close to solidification. I like a little liquid, so the water is added to 30ml, and some people only add 15ml.
   
2. Arrange the pudding cups and pour in equal amounts of the caramel liquid in order.
   🌸 The rows of stations are for easy alignment of the serving size of each cup.
3. [Optional] Put the pudding cup in the refrigerator to chill, let the caramel slightly solidify.
   🌸This step is for aesthetics, not flavor. When you pour in the pudding liquid, the caramel will stay level and not fluctuate.
   
   

Step 2: Make the pudding liquid.

1. Put the fresh milk, granulated sugar, vanilla extract, and fresh cream into the pot where the caramel has just been boiled, and heat it on a low heat.
   🌸 I am too lazy to wash a pot, and there will be sugar attached to the pot, so melt it in by the way.
2. Heat until you feel the sugar melt. Mix it well. absolute! absolute! absolute! Can't boil! ! ! If it boils, put it to the temperature before proceeding to the next step!
   🌸Otherwise, if you add egg liquid later, it will become sweet egg drop soup!
3. Beat the eggs in a bowl, then pour into the above pot and mix well. The pudding liquid is ready!
4. Take out the mesh sieve and sieve the pudding liquid twice. Then, pour an equal amount into the pudding cup.
   🌸You can also sieve only once, the purpose of sieving is to make the pudding taste more smooth.

The first stage is complete! yeah! ! 🎉🎉🎉

Step 3: Steam it.

1. [Optional] Cover the mouth of the pudding bottle with aluminum foil with a small hole.
   🌸 In order to prevent the water from dripping into the bottle when steaming, it will affect the appearance. But I don't seem to have it before? It seems okay? ? ? 🤔
2. [Optional] Let the pudding stand for 30-60 minutes.
   🌸 To make the bubbles disappear. I have seen many methods before: drop the bubbles, put the chopsticks at a low temperature, there will be no bubbles, try to keep the eggs as low as possible to avoid bubbles when beating and pouring (it is a little useful, but difficult), all of which are not defoaming The essential. It was later discovered that the key is: stand still! The longer it sits, the fewer bubbles!
   🌸 Of course, some bubbles are a little retro, and they are also delicious, so it is only an appearance option.
   
3. Put 1.2m cups of water in the outer pot of the electric cooker, put the steaming rack, pudding, and chopsticks on the left and right, drop the lid and start steaming.
4. After steaming, you can shake the pudding to see if the center will shake, no shaking means fully cooked. Allow to cool and place in the refrigerator to chill.

✨Congratulations on your success in getting four hot newborn puddings! ! Congratulations to Mrs. Hershey! ✨