How do you make pudding when you don t have an oven at home? The taste of the previous ones was not

No, oh! If you want to make milk pudding, prepare sugar, eggs, milk.

Add the sugar according to your taste and melt it thoroughly The sugar must be melted completely!

Stirring eggs, because there is no whisk at home, I can only rely on my own hands, although the process is a little sore, but in order to make the pudding tender, I played for five minutes!

Strain the egg mixture through a strainer (the strainer in the soy milk machine) to filter out the foam.

Stirring the sweetened milk and the egg mixture together, because the foam in the egg mixture had just been filtered, there was not a lot of foam in the mixture, but I still strained it through a strainer three more times for the sake of taste

Pour the liquid into the cup, it will be more beautiful to have a professional pudding cup! But I don't have one at home, so I can only use ordinary glasses!

Wrap the mouth of the cup with plastic wrap, use a leather sleeve to hold it firmly, and remember to prick a few small holes with a toothpick on top of the plastic wrap.

Steam for 10 minutes.

How to make pudding that can be made without an oven:

Ingredients: 3 eggs, 370 grams of pure milk, 50 grams of whipping cream, 2 sachets of black tea, 52 grams of caster sugar.

1. First boil milk tea, put pure milk, caster sugar and black tea bags into the milk pot, stir while boiling over medium heat, boil until boiling, turn to low heat and boil for about 2 minutes to turn off the fire, so that the tea flavor of the black tea bags can be fully integrated into the milk.

2. After cooking, take out the black tea bag and throw it away, then add light cream, stir evenly and set aside, the effect of adding light cream is to enhance the milk flavor and improve the taste, so it is not recommended to subtract the addition of light cream.

3. Then crack the eggs into a bowl and stir well with chopsticks.

4. Then we slowly pour the milk tea that has been made into the egg liquid bowl, stirring while pouring, and make sure that the milk tea is poured into the egg liquid bowl quickly at one time, because after the milk tea is cooked, it has a certain temperature, and the temperature difference between the egg liquid is relatively large.

5. Sieve the milk tea pudding liquid twice and filter out the foam, so that the surface of the steamed pudding will be smoother and the taste will be more delicate.

6. Then divide it into three cups, you don't need to pour it full, you can pour a 7 point full. At this time, heat a small half pot of water in the steamer.

7. After the steamer water is boiled, cover the mouth of the cup with tin foil, send it to the steamer, and steam it for 23 minutes.

8. Refrigerate the steamed pudding for about 1 hour for a better taste.

Precautions for making pudding:

1. You can leave it without a black tea bag, and you can also make it original, but it needs to be reminded that even if you make an original pudding, the milk needs to be heated, because if you use heated milk to make a pudding, the tissue will be more delicate and honeycomb-free.

2. It is best to buy fresh eggs and make them back, because the longer the eggs are in the refrigerator, the more obvious the fishy smell will be.

3. Eat the steamed pudding within 3 days, after all, there are no additives, it is a high temperature summer, and the storage time of things is not long, so it is recommended that you eat as much as you want, and don't do too much at one time.

1. Raw materials: egg yolk: 4, 2 whole eggs, 450g milk, 80g refined sugar, a few drops of vanilla extract (no is OK).

2. Make caramel juice first. Ingredients for caramel juice: Refined sugar: 20cc water, 20cc hot water

3. Take a small pot, put in the white sugar and water made from the celery, boil it over medium heat, and stir the sugar juice constantly.

4. When the sugar juice boils out dark burnt red and the sugar fragrance wafts out, add hot water.

5. Then pour the syrup into the pudding mold equally.

6. Put the milk and refined sugar into the pot, cook slowly over low heat, and cook to between 60 and 80 degrees.

7. Put the eggs and yolks together in a container and stir the liquid. Don't bubble up, just stir well.

8. Slowly pour the hot milk into the egg mixture. Add vanilla extract. Stir well with the whole state of the liquid.

9. Slowly pour the pudding liquid into the pudding shape and place it in a baking sheet. And add some warm water to the baking sheet surface.

10. Set the oven temperature to 160 degrees, put it in a baking tray and bake for 40 to 50 minutes.

11. If the upper layer of the pudding has not become hard, the baking time can be extended appropriately. When the water is gone, add some more. Just wait for the top layer to harden, no need to wait for the whole pudding to harden.

12. The freshly baked pudding is hot and slippery and delicious!

One. Mango Pudding:

Ingredients: 400 grams of mango, 80 ml of whipping cream, 90 ml of milk, 8 grams of gelatin powder, 50 grams of white sugar.

Production process: 1. Peel the mango, take the pulp and beat it into a puree with a blender. (If you are allergic to large mangoes, you can use small mangoes).

2. Mix two-thirds of the mango pulp with the whipped cream.

3. Put caster sugar in a pot, pour in the milk, and heat over low heat until melted. (Do not boil).

4. When the milk is warm, pour in the gelatin powder and stir until melted.

5. Add the mango puree and mix well.

6. Put it in a container (or mold) and refrigerate it for 3 hours.

Two. Milk raisin sago pudding:

Ingredients: 100g of sago, 30g of sugar, appropriate amount of raisins, a pack of milk, an appropriate amount of boiling water, and an appropriate amount of cold water.

Production process: 1. Wash the raisins and soak them with an appropriate amount of milk;

2. Soak sago in boiling water for 5 minutes;

3. Remove the supercooled water and soak it in cold water for 30 minutes;

4. After soaking, remove and drain;

ml of water + remaining milk pour into the effect, bring to a boil;

6. Lower the sago and soaked raisins, boil and turn to low heat, stir constantly, cook for about 15 minutes, until there is a white spot left in the heart of the sago, turn off the heat, add white sugar and stir well, cover the pot, simmer for 10 minutes, until the sago is completely transparent.

7. Put it in a container, you can eat it hot, or you can put it in the refrigerator for more than 8 hours, and it will become a pudding.

Three. Vanilla egg yolk cheese pudding:

Ingredients: Anchor cream cheese 100g whipping cream 100g milk 160g sugar 35g vanilla bean pod 1 custard slice (4 g) 2 egg yolks.

the production process; 1. Soak the custardine slices in ice water for 10 minutes to soak.

2. Cut the vanilla bean pod with a knife, pick out the sunspots inside, and then cut it into segments with scissors.

3. Put the whipping cream, milk, vanilla bean pods, and sugar into the milk pot, boil slowly over medium-low heat, and then turn off the heat and simmer for 5 minutes.

4. Use chopsticks to pick out the vanilla bean pod shells.

5. After the cheese is softened at room temperature, beat it with hot water and stir evenly to form a delicate shape.

6. Slowly pour the beaten egg yolk liquid into the cheese lake. Quickly beat evenly while pouring and pour in portions.

7. Remove the water in which the cheese slices are soaked, and then heat and melt the bowl with the cheese tablets in hot water.

8. Pour (3) into (6) and mix well.

9. Pour the custardine liquid into (8). Mix and stir to combine.

10. Strain the mixture through a sieve.

11. Put the filtered mixture into a bottle after cooling slightly, cover it and put it in the refrigerator for more than three hours.

Four. It's okay without an oven.

It's very simple, about 10 QQ sugars, 500ml of milk.

Method: Put the milk and QQ sugar into a clean pot and stir, and cook over low heat while stirring. After the QQ sugar is melted, add it to the container and put it in the refrigerator ice, it is solidified and elastic, and you can take it out, which is very simple!

It can be steamed or microwaved.

No, you don't.

Three ingredients: 3 eggs, 200ml of milk, 15 grams of sugar.

Prepare white sugar first, which can be increased or decreased according to personal taste, and beat three eggs until you pick up the whisk and don't hang the wire.

The egg mixture is then strained through a sieve until the egg is no foam, a step that gives the pudding a smoother texture.

Pour the white sugar into the milk, heat the milk over low heat and stir, or heat it in the microwave, but the temperature should not be too high, and the main purpose is to melt the sugar.

Pour the milk with added sugar into the sifted egg mixture several times, stir well, and the pudding liquid is ready.

Pour the pudding liquid into a pudding bottle or other glass bottle, and then wrap the mouth of the bottle in plastic wrap to make the pudding more tender.

Finally, put water in the pot, put it in the steaming grid after boiling, then put the packed pudding on the steaming grid, and put the lid of the pot with chopsticks during the steaming process, do not seal it, in case the steam temperature is too high, and the delicious pudding will be fine after steaming for 15 minutes.

The pudding can be eaten after steaming, or it can be cooled and put in the refrigerator for a period of time before eating, and it will taste better with a little caramel. If you want to make a good pudding in a steamer, the temperature and time control are very important, the egg foam must be filtered out, the plastic wrap must be wrapped around the bottle mouth, and the chopsticks are best placed on the lid. If you don't do the above three things, it is possible that the pudding is too old, or the whole pudding is honeycomb and has a bad taste.

The pudding liquid is best warm, and the temperature difference in the steamer put into boiling water is not too large, which also avoids the appearance of honeycomb.