Peach pudding

Peach pudding method:

Raw materials for peach pudding:

3 eggs, 7 tbsp sugar, 100ml milk, 3-4 tbsp agar powder, 75g walnut kernel.

The process of making peach pudding is as follows:

1. Separate egg yolk from protein. Stir the yolk with 4 tbsp sugar until the sugar crystal is completely dissolved.

2. Bring the milk to a boil and slowly add it to the mayonnaise syrup. Stir while adding it until it is evenly sauced. Then heat it on a low heat. Be careful not to boil.

3. Soften the agar powder with 1 tbsp cold water, mix it into hot mayonnaise, stir until the agar powder is completely dissolved, and place it for cooling to make the pudding blank.

4. Select 8 complete walnuts for use, and cut the rest into fine grains.

5. Beat the protein to form a "cream" shape, mix it with chopped walnuts into the pudding blank, mix well, and then put it into a large bowl. When it is set, it is the peach pudding.

6. Put the pan on a low heat, add 3 tbsp sugar, melt into syrup, add the whole kernel, and stir

Characteristics of peach pudding:

Milk yellow, sweet fat, walnut flavor.

Peach pudding

1. Separate the yolk from the protein. Stir the yolk with 4 tbsp sugar until the sugar crystal is completely dissolved.

2. Bring the milk to a boil, slowly add it to the mayonnaise syrup, stir while adding it, until it forms a uniform sauce, then heat it slightly over a low heat. Be careful not to boil.

3. Soften the agar powder with 1 tablespoon cold water, mix it into hot mayonnaise, stir until the agar powder is completely dissolved, and then place it for cooling to make the pudding blank.

Raw materials:

3 eggs

7 tbsp sugar

Milk 100ml

Agar powder 3-4 teaspoons

75g walnut kernel

Method:

1. Separate the yolk from the protein. Stir the yolk with 4 tbsp sugar until the sugar crystal is completely dissolved.

2. Bring the milk to a boil, slowly add it to the mayonnaise syrup, stir while adding it, until it forms a uniform sauce, then heat it slightly over a low heat. Be careful not to boil.

3. Soften the agar powder with 1 tablespoon cold water, mix it into hot mayonnaise, stir until the agar powder is completely dissolved, and then place it for cooling to make the pudding blank.

4. Eight walnut kernels were picked out and kept intact, and the rest were chopped into fine grains.

5. Beat the egg white to form a "cream" shape, mix it with chopped walnuts into the pudding blank, mix well, and then put it into a large bowl. When it is set, it is the peach pudding.

6. Take the pan and put it on a low heat, add 3 tbsp sugar, melt it into syrup, add the whole kernel peach, stir a few times to make the walnut full of syrup, take it out of the pan and put it on the greased plate to cool.

7. Before eating, decorate the peach pudding with sugar walnuts.

characteristic:

Milk yellow, sweet fat, walnut flavor.

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