Pumpkin is actually a vegetable that is very suitable for desserts.In addition to the pumpkin taro pot, pumpkin cake, pumpkin cake, pumpkin cakes, can also be used to make pumpkin egg tarts, pumpkin biscuits and pumping pudding.Its unique sweetness always makes people who love desserts want to stop.Today, lets take a look at the practice of pumpkin caramel pudding.
The formula comes from the oil pipe blogger: SCHöne Desserts
The materials you need to prepare are: 450 450Kamua melon, 200 grams of sugar, 200 ml of refining milk, 500 ml milk, 80 ml of water, 30 grams of Geely Ding
PumpkinPeel, dig off the seeds, and cut into small pieces.
Add water for about 10 minutes to make the pumpkin softer.Remove it for later use.
Lets cook a caramel.200 grams of white sugar is the amount of foreigners.This is too sweet and not suitable for us.It is recommended to use 100 grams.
It is best not to stick to the pan.
Slowly sugar starts melting, and caramel color appears.
Cook it in a thick state in the picture, dont cook too long, the color will be bitter.
When caramel is still liquid, pour into the mold.The mold here is a rectangular deep -mouth baking sheet.
Add the refining milk to pumpkin. The biggest problem with this formula is to add too many refining milk.The sweetness made is not what we can accept. My personal suggestion is to add 20 grams of condensed milk, or do not add it directly.
Use a cooking machine to crack the pumpkin and become pumpkin mud.You can also use the wall breaking machine to deal with it.
Pour the milk and stir evenly.
Geely Ding powder is hydrated.
Add it together and stir well.
Pour into the baking sheet, remove the foam, refrigerate for 5 hours, and see if the pudding is formed.
inverted buckle, shake it, remove the pudding.
You can eat it with various jams and nuts according to personal taste.But I think its delicious.
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