Fukuda's scorpion "I love and Fengyang fruit" "The sticky feeling of the steamed bread is a delicious secret of this pudding. Adding a little soy sauce to the caramel sauce is also one of the keys!"---p61 this pudding eats Cried! In the morning, I dug a spoonful and it was just a happy tear. (Please fill the Japanese manga scene~) You can use a small pudding mold (7 copies) with a capacity of 105ml for a 12cm round cake mold. (If the small pudding mold is baked at 160° for 15-20 minutes)
Preparation: a. Cook the small steamed bun in advance, peel it and put it in the refrigerator to freeze it! b. Apply a layer of butter on the mold (outside the component)
熬 Caramel sauce is put in the pot to make water for caramel sauce and fine sugar is heated and heated, and the pot is shaken from time to time. Wait until the yellowish color, add hot water and stir quickly, then add the soy sauce and mix. (When you add hot water, don't burn it!) Pour hot into the mold and let it solidify;
Put steamed or cooked steamed buns and milk into the blender and stir until smooth
Step 3 and fine sugar into a pot and cook over low heat until the sugar is dissolved and then stop heating;
Put the whole egg and egg yolk in the egg bowl, add the fresh cream and mix in step 4;
Filter into the mold with a strainer, put in a shallow dish, inject 2cm high hot water into the plate, and put it in the oven preheated to 160° for 35-40 minutes. (The taro fiber is thick, use a larger filter. Screening to avoid blockage);
After cooling it, put it in the refrigerator and then take it out from the mold after trial.
1. I broke the mold and cracked ~ How, you hit me. 2. In fact, I have wrapped up tin foil in one fell swoop. If you use the same dish to steam it with me, you don't need a bag. Because I am a live mold, I was afraid that the caramel would leak out, but it was packaged. In fact, I have to worry about it, I will not leak it, as long as the caramel is thicker, it will be better~3. The kitchen friend asked how to decorate the sugar on the top, just put the right amount of sugar in the pot and cook it to your favorite color. (Be careful not to overdo it, because the sugar in the pan will be on fire~ pay attention to safety) Then turn off the fire and immediately immerse the pan in a container filled with cold water. If the sugar is a little sticky, use a toothpick to insert a small tweezers and the like. Round nuts, sugar, a little hard feeling, pull up! 4. Please believe me, it’s really delicious!