Shanzhai catalona

Shanzhai catalona

Introduction:

"We have a very famous Taiwanese cake shop called buoyancy forest, in which there is a very popular pudding called catalona. But it's because the price is a little expensive. A small bottle costs 12 yuan. Every time I pass by, I have to buy a small bottle to satisfy my hunger. LG let me buy as like as two peas, and I feel greedy, so buy a small bottle and continue to buy it next time. This is the way to keep this infatuation. This article is written to thank the little plan sister, the vanilla yolk cheese pudding recipe. I experimented and felt the same as Gatero. (it's probably just because I'm numb in taste and I don't pursue high quality.) I'm a lazy person. I use imported vanilla essence. If I use vanilla pods to make it taste more natural. So I made two portions, filled nine small bottles and gave them to my friends around. No matter whether they have eaten catalona or not, they all think it's delicious. I strongly recommend it to you. "

Production steps:

Step 1: soften the gelatine tablets in advance.

Step 2: separate the yolk from the white.

Step 3: soften the cream cheese at room temperature and stir in hot water until smooth.

Step 4: add sugar to milk, bring to a boil, add vanilla extract, stir well, and cool slightly.

Step 5: add the egg yolk to the melt in batches.

Step 6: add the softened gilding tablets, stir well, sift into the milk bottle, and refrigerate for 2 hours.

Materials required:

Oil cheese: 200g

Light cream: 200g

Milk: 320G

Sugar: 80g

Vanilla extract: a few drops

Gilding tablets: 2 tablets

Native egg yolk: 4

Note: vanilla essence simple version: (vanilla pod version, please refer to small plan, vanilla egg yolk cheese pudding) reference quantity: 9 vials

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: sweet