Roasted soybean milk pudding

Roasted soybean milk pudding

Introduction:

"Pudding is a classic of Western desserts, which generally refers to the food solidified into solid jelly by the paste like material, mostly made of milk. This time, use the most classic Chinese drink - soybean milk to make a soybean milk pudding. The recipe is adapted from Junzhi's caramel pudding, and according to his habit of drinking soybean milk - no sugar. "

Production steps:

Step 1: prepare materials

Step 2: knock the eggs into the bowl and break them up

Step 3: add soybean milk

Step 4: mix well

Step 5: sift 2 and 3 times

Step 6: pour into the baking bowl

Step 7: put the baking bowl into the baking pan and pour hot water into the pan

Step 8: put it in a 165 degree oven and bake for 35-40 minutes

Step 9: release

Step 10: put the cocoa cookies into the fresh-keeping bag and grind them into fine powder with a rolling pin

Step 11: sift on the surface of the pudding

Step 12: complete

Materials required:

Soybean milk: 250 ml

Eggs: 2

Cocoa cookies: moderate

Note: add the water in the baking tray to half of the pudding level. I don't know if it's because the hot water hasn't been added to half of the oven or the temperature of the oven. The finished product appears cracking, but fortunately, the surface dusting can't be seen. Like sweet mouth, you can add sugar in soybean milk baking

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Original