What is the difference between pudding and pudding, and can you make it yourself at home?

Pudding is pudding, the transliteration of English pudding, and the transliteration is "custard", broadly speaking, it refers to food that is solidified into a solid form by pulpy materials, such as Christmas pudding, bread pudding, Yorkshire pudding, etc., and the common preparation methods include baking and steaming, baking, etc. In a narrow sense, pudding is a semi-solidified, frozen dessert made mainly of eggs and custard, similar to jelly. In the UK, the term pudding can refer to any dessert.

Here's how to make home chocolate pudding:

Ingredients: 400ml chocolate milk, 3 tablespoons sugar, 3 eggs, caramel syrup.

Steps:1Heat the chocolate milk and add the sugar, turn off the heat as soon as the sugar melts (be careful not to let the milk boil).

2.Stir the eggs thoroughly.

3.Pour the sugary chocolate milk into the beaten eggs.

4.Filter it with a filter.

5.Pour the caramel syrup into 4 cups and divide step 4 onto them. Steam in a steamer and wait for the water to boil before putting it in.

6.Steam on strong heat for 2 3 minutes, weak heat for 13 to 15 minutes.

7.Cool and put in the refrigerator for 2 hours.

**Pudding is a jelly-type frozen product that is made directly with powder and then used by the method of rapid cold cutting.

The production process of pudding is more complicated, and there are many kinds of pudding, generally speaking, it is added with jelly powder and some fruity powder, stirred, and it also needs to be cold-cut.

Fresh fruit is added to it.

So the two are not the same.

It is recommended to eat more pudding.

The pudding is made as follows:

Cook caramel: Add sugar and water and stir over medium heat until the sugar melts (do not boil, if the temperature is too high, change to low heat), after boiling, do not stir again, heat over low heat until brown. Pour the caramel into the baking tray and gently turn so that the bottom of the baking pan is covered with a layer of caramel.

Let cool and caramel curd.

2.Pudding liquid: 150ml milk, add granulated sugar and heat in a soup pot until the granulated sugar is dissolved, turn off the heat.

Beat the whole eggs into a large bowl, beat them gently with a whisk (do not beat until they are foamy), pour the egg juice into the milk and mix quickly, add 1 4 tsp vanilla extract and stir well, then strain through a strainer and set aside.

3.Add about 10 grams of granulated sugar to the milk, stir until the sugar is completely melted, add the salad oil, and stir until white. Add the sifted low flour and mix well with the orange Zheng. Beat the egg yolks and add to the dough. Preheat a baking tray with enough water to the oven at 160 degrees.

4.Put 3 egg whites in a clean and oil-free egg bowl, add 2 drops of white vinegar, mix with an electric mixer until coarse foam, add granulated sugar in two parts, beat until wet and dry foaming (lift the mixing head, the egg white bubbles are slightly curved but will not drip), add 1 3 egg whites to the egg yolk dough with a rubber knife and stir well, then add them to the egg whites and mix well. This process should be quick, do not use the method of circles, and turn the lower layer up.

5.Pour the pudding liquid into the baking tray (the caramel should have hardened and solidified), and then pour the cake dough on the surface of the pudding liquid, because there are many protein bubbles in the cake dough, so the specific gravity is heavier than the pudding liquid and will float on the surface. Use a rubber knife to gently pluck the surface of the surface.

Bake for about 45 minutes. When the cake has cooled, it can be removed. Be careful that the caramel liquid will flow out when demolding, if you like it, you can slow down the motion to let the cake absorb the caramel juice, otherwise you should pour out the caramel juice. Because of the use of live bottom molds and tin foil, the release of the mold is very easy.

7. Pudding is a traditional British food. It is used from ancient times to denote the presence of blood sausage"Cloth segments"The pudding, which is now made from eggs, flour and milk, was passed down by the Saxons of the time. The medieval monasteries put it"A mixture of fruit and oatmeal"called"Pudding"。

8. Pudding officially appeared in the 16th century in the era of Elizabeth I, and it was blended with gravy, juice, dried fruit and flour. In the 17th and 18th centuries, Woo Hall pudding was made with eggs, milk and flour.

9. Pudding powder uses natural alginate such as carrageenan and carob gum as coagulant (i.e., pudding stabilizer), sodium stearoyl lactylate SSL and monodry lipid T-95 as emulsifiers, and then mixes eggs, sugar, oil and other ingredients with water.

Ingredients: Two packs of QQ sugar, 250ml of Yili pure milk

Method 1: Put the QQ sugar in a bowl, pour half of the boiling water, and heat it in the microwave for 1 minute.

2. Pour the milk into a bowl with QQ sugar and stir as you place.

3. Put it directly in the refrigerator and refrigerate. If you want to make it into various shapes, you can use a spoon to put the mixture of milk and QQ sugar into the mold and refrigerate.

Milk pudding. Material.

Eggs, milk, sugar.

Method. 1. First of all, the eggs are stirred, then the milk is boiled hot and let cool.

2. Stir quickly while pouring the milk into the eggs until it is completely integrated, and then add sugar to taste.

3. Take it out and steam it for about 5 10 minutes, just like steaming an egg.

4. It's OK to eat it immediately after steaming, or it's OK to eat it if it's frozen. If you think it's too monotonous, you can eat it with sour jam, cut it into small pieces with fruit, and you can also serve it with bread and so on.

French crème brûlée.

Material. 2 egg yolks, 50ml fresh milk, 100ml of whipping cream, 20g of sugar, 2 drops of vanilla extract.

Method. 1.Weighing the material, the yolks are separated from the two eggs. Oven 170 preheated.

2.Egg yolks stir together.

3.Bring the whipping cream and granulated sugar to a boil until the sugar is completely melted.

4.Quickly pour in the egg yolk liquid from step 2 and stir as you pour until completely incorporated.

5.Slowly pour the milk into the whisked egg yolk liquid.

6.Add two drops of vanilla extract (if you don't have it) and stir well to make a pudding liquid.

7.The stirred pudding liquid is sifted into the mold for eight minutes.

Mango pudding. Material.

Mango, pudding powder, rock sugar, water.

Method. 1. Peel and core the mango and cut it into small cubes.

2. Put 4 5 diced mangoes into a food processor, add 250ml of purified water, and whip into a puree juice.

3. Add 250ml of water to the milk pot, add rock sugar, cook over high heat, and stir until the rock sugar dissolves.

4. When the water in the milk pot is boiling, add 25 grams of pudding powder, turn to low heat, stir evenly and simmer for 1-2 minutes, then turn off the heat.

5. Strain the boiled pudding liquid.

6. Then pour the beaten mango juice into the pudding liquid and stir well.

7. Pour it into the pudding mold, put it in the refrigerator for more than 2 hours after cooling, and then take it out after solidification.

What materials do you need to make pudding, pudding that can be made without an oven, let's operate it together with beginners.