Chocolate pudding

Chocolate pudding

Introduction:

"If you have some time, you can eat less, go to the kitchen more, practice your skills, edify your food mood, and embellish your ordinary life. You can not only satisfy yourself, but also harmonize the family atmosphere, and make friends with food articles. Why not?"

Production steps:

Step 1: preparation: pure milk, cream, gilding slice, chocolate, sugar

Step 2: soak gelatine tablets in cold water

Step 3: pour half of the small bottle of pure milk into the skillet (usually 250g). It's better to use small bottles.

Step 4: cream is 3 / 1 of pure milk

Step 5: put in the right amount of sugar (the best taste, not too sweet) remarks: novice can not fire before, put in the sugar and then fire. Cook until the sugar melts, no need to boil.)

Step 6: turn off the heat after cooking, and put in the soft gelatin slices

Step 7: after a little cool, pour into the pudding bottle, put it in the refrigerator freezer for 1 hour, and then turn to the freezer. Note: I feel that the freezing room solidifies faster than the cold room. The liquid is only half or three-thirds of the bottle

Step 8: refill the skillet with the remaining half of the small bottle of pure milk

Step 9: cream is 3 / 1 of pure milk

Step 10: put in the right amount of sugar (the best taste, not too sweet) remarks: novice can not fire before, put in the sugar and then fire. Cook until the sugar melts, no need to boil.)

Step 11: add chocolate and heat to melt.

Step 12: after cooking, turn off the heat and put in the soft gelatin slices

Step 13: after a little cool, pour the chocolate into the pudding bottle, put it in the refrigerator freezer for 1 hour, and then transfer it to the freezer.

Step 14: take out the refrigerator in advance when eating

Materials required:

Pure milk: 250g

Gilding tablets: 15g (2.5 tablets)

Sugar: right amount

Cream: 150g

Chocolate: moderate

Remark: pudding bottle 150ml: 3 bottles

Note: Note: divide two and a half pieces of gilding into two parts and put them in the upper and lower layers respectively.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: milk flavor