Egg pudding

. Less first on the mold with a bit of butter, so to facilitate the pudding done demoulding, of course, you can also apply peanut oil, olive oil, corn oil, but I always think I can also ah ~ if you don't want to take off the membrane, digging with a spoon to eat directly from the moulds, taste is the same as 2. Raw material is 100 ml milk, 1 egg, sugar ~ 100 ml milk you need add white sugar, microwave ding over medium heat for a few seconds, let the sugar melting; 1 egg into egg mixture, mixed with milk, pass filter to cut can make pudding made very smooth 3. Then put the egg liquid into the mould, Pour about seven minutes full, cover with plastic wrap, microwave, heating in thawing gear - 5 to 7 minutes each different microwave power, please start with 4 or 5 minutes to set up slowly try, after solidification 4. If not eat hot, cool after gently press the pudding, and mould to some gaps, and then put the buckle the mould on the plate on the light, can release, pour sauce juice tasted better ~ of course, the trouble, oneself cook some caramel sauce, more perfect 5. Milk can be used in addition to ~ ~ you can also use orange juice, corn juice, soy milk instead of milk and egg mixture, The other into the flavor ~ but I like milk, but have friends say soya-bean milk tastes good. Ha ha dishes feature 1, the simple dessert can eat cold or hot, I feel hot to eat eggs smell, slightly but refrigerate after cold I think very delicious ~ hey hey. 2, mold used is our "fat star home" selling Japanese microwave, sweet, mold, just a lovely ~ you can also use other suitable container size, can be used in the microwave, but the egg liquid shoulds not be too thick, or uneven heating, in some places have "ding" very old out of the cell, In some places might affect mouthfeel is not ripe yet ~ ~ ~

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Ingredients
  • eggs1
Additions
  • milk
Flavoring
  • White sugar

1.First put a little butter on the mould, so to facilitate the pudding done demoulding, of course, you can also apply peanut oil, olive oil, corn oil, but I always think I ~ if you don’t want to take off the membrane can also ah, digging with a spoon to eat directly from the moulds, taste is the same

2.Raw material is 100 ml milk, 1 egg, sugar and 100 ml of milk you need add white sugar, microwave ding over medium heat for a few seconds, let the sugar melting; 1 egg into egg mixture, mix with milk, pass filter to cut off to make pudding is very smooth

3.And then pour the egg mixture to mold, about 7 points, cover with plastic wrap, into the microwave oven, heating in thawing gear – 5 to 7 minutes each different microwave power, please start with 4 or 5 minutes to set up slowly try, after solidification

4.If not hot to eat first, then gently press the pudding, and mould to some gaps, and then put the buckle the mould on the plate on the light, can release, pour sauce juice tasted better ~ of course, the trouble, oneself cook some caramel sauce, is more perfect

5.Milk can be used in addition to ~ ~ you can also use the orange juice, corn juice, what soya-bean milk instead of milk and egg mixture, the other a flavor ~ but I like milk, but friends say soya-bean milk tastes good. Ha ha

Characteristics of food

1, the simple dessert can eat cold or hot, I feel hot to eat eggs smell, slightly but refrigerate after cold I think very delicious ~ hey hey.

2, mold used is our “fat star home” selling Japanese microwave, sweet, mold, just a lovely ~ you can also use other suitable container size, can be used in the microwave, but the egg liquid shoulds not be too thick, or uneven heating, in some places have “ding” very old cellular, in some places can affect mouthfeel is not ripe yet ~ ~ ~

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