German pudding

German pudding

Introduction:

"The first dessert of 2013 - German pudding"

Production steps:

Step 1: soften the butter at room temperature and add sugar powder.

Step 2: beat with electric egg beater until the volume is obviously expanded and the color is white. Add the whole egg liquid in several times and beat well.

Step 3: add the sifted low gluten powder and milk powder.

Step 4: turn the dough with a scraper and refrigerate for 1 hour.

Step 5: put the sugar, milk and light cream coriander pods into the pot, and heat them over low heat until the sugar melts.

Step 6: take out the vanilla pods, pour 1 / 3 of the hot milk into the cream cheese and beat until there are no particles.

Step 7: add the egg yolk and stir well, then add the remaining 2 / 3 hot milk and stir well.

Step 8: add in rum, cranberry and lemon juice. Stir well and cool.

Step 9: take out the refrigerated tartskin dough, divide it into 45g one, and flatten it with hand meat.

Step 10: put it into the pudding mold, push it evenly with finger pulp, and finally roll the excess edge with rolling pin.

Step 11: spoon the pudding liquid into the tarts, and add appropriate amount of cranberry into each pudding.

Step 12: put in the preheated oven for 190 degrees, middle layer for 15-20 minutes.

Materials required:

Salt free butter: 120g

Powdered sugar: 50g

Whole egg liquid: 25g

Low gluten powder: 160g

Milk powder: 15g

Cream cheese: 85g

Fine granulated sugar: 40g

Milk: 130g

Light cream: 130g

Vanilla pod: 1 / 3 root

Rum: 15ml

Cranberry: 30g

Lemon juice: 10ml

Egg yolk: 85g

Note: cranberries can be immersed in rum overnight in advance, which is more delicious.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet