Milk biscuit pudding (without addition)
"Pudding" is a transliteration of English pushing, and the Chinese translation is "milk jelly". In a broad sense, it generally refers to the food that is solidified into solid form from paste like materials, such as Christmas pudding, bread pudding, Yorkshire pudding, etcToday we are going to make a milk biscuit pudding with no additives, both hot and coldThe third way to eat: cut into equal pieces of strips after solidification, wrap them with corn starch, dip them in egg liquid, then wrap them with bread bran and fry them. You can get crispy fried fresh milk.
Step 1 . Add the egg yolk to the milk pan.
Step 2 . Stir to make it mixed evenly.
Step 3 . Sift in flour, cornmeal and sugar.
Step 4 . Stir to make it mixed evenly. Keep stirring with low heat.
Step 5 . Mix until smooth.
Step 6 . Milk biscuit dipped with milk
Step 7 . Put the biscuits dipped with milk into the mold.
Step 8 . Pour the milk paste into the mold.
Step 9 . Shake the surface, cover with plastic wrap and refrigerate for two hours.
Step 10 . Put the rest in a bowl and cover with plastic wrap and put it in the refrigerator for two hours.
Step 11 . Two hours later, it solidified and buckled on the chopping board.
Step 12 . Divide into equal parts and brush the surface with protein solution. (Both egg yolk liquid and egg white liquid are OK.) Bake in the oven at 250 ℃ for 15 minutes.
Step 13 . The baked milk pudding is ready! It tastes soft and sweet when eaten hot.
Step 14 . The biscuit pudding is ready too!
Step 15 . Cut into small pieces and serve.
Step 16 . The biscuit has become soft after absorbing the milk.
Step 17 . Let's have dessert together!
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