Protein pudding

Protein pudding

Introduction:

"The rest of the protein, a few twists and turns in the brain, finally settled in the protein pudding. In fact, I always thought that steamed pudding was similar to steamed egg soup, but I just changed water into milk. If you don't have an oven, you can do it in a steamer. And protein pudding, about the same as double skin milk, at least, is about equal to. Only that skin, one is milk skin, one is egg skin, that's all. The protein beat to a little froth, and after baking, there are some protein biscuits. It's better not to beat too much. However, in order to make the sugar melt, we still beat more after all. "

Production steps:

Step 1: Materials

Step 2: pour the milk and cream into the pan

Step 3: cut the vanilla pods, take out the seeds and put them into the pot together with the pods

Step 4: heat a low heat to about 70 degrees, and leave the fire

Step 5: Blister the protein,

Step 6: add sugar in batches

Step 7: beat until sugar dissolves

Step 8: pick out the vanilla pods in the milk

Step 9: slowly pour the milk into the protein

Step 10: mix well

Step 11: pour into the pudding cup

Step 12: put into the baking tray, and pour hot water into the baking tray. The height is about 1cm

Step 13: cover with tin foil

Step 14: put in the oven, middle layer, heat up and down 160 degrees, bake about 30 minutes

Step 15: remove the tin foil and bake for about 30 minutes

Step 16: color the surface and get out of the oven

Materials required:

Milk: 250g

Cream: 50g

Vanilla pod: 1 / 3 root

Protein: 90g

Fine granulated sugar: 40g

Note: protein does not need to be foamed, as long as it is foamed. It is normal for milk to sink to the bottom when it is poured into the protein. Cover it with tin foil and steam it to avoid coloring too fast and the pudding has not yet solidified.

Production difficulty: simple

Baking technology

Production time: several hours

Taste: sweet