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Friday, August 5, 2016

Custard pudding [soymilk ver.] 焦糖布丁【豆奶】

*This recipe is able to make 3 portions. Since, i don't like to eat too sweet, so the caramel is kinda less here. You can add more to 40g sugar & 20g water into this recipe. 

20g sugar
10g water

2 eggs
230 ml soymilk
40g sugar
1tsp vanilla extract

  1. Use low heat, melt the 20g sugar + 10g water until golden brown colour. * Do not stir during the process. It crystallises very fast.
  2. Pour the caramel into the molds and set aside.
  3. Using the same pan, warm the soymilk + sugar + vanilla extract. *Do not boil the soymilk, just warm until the sugar dissolve.
  4. Beat the egg.
  5. Slowly pour the milk mixture into the egg while mixing it. *Do not pour it all in, so as to prevent cooked/scramble the egg.
  6. Strain the mixture 2-3 times and then pour into the molds.
  7. Prepare a mug of boiling water.
  8. Place the molds on the baking tray, then used the steam-baked method by pouring the boiling water into the baking tray.
  9. Preheated oven 150'C, bake for 40-50mins.
  10. Once done baking, take it out to cool completely, then put into the fridge for at least 4 hours.
20克 糖
10克 水

2 蛋
230ml 豆奶
40克 糖
一茶匙 香草精

  1. 用小火煮20克糖+10克水至焦糖颜色。然后倒入模子内备用。*在煮的过程请不要搅拌,用晃动就可以了。
  2. 同一个锅子小火煮豆奶+糖+香草精。*不要煮滚,糖融掉就好了。
  3. 打发蛋备用。
  4. 一边慢慢的将豆奶倒入蛋内,一边搅拌至混合。*不要一次倒入,要不然蛋会煮熟。
  5. 将混合物过筛至两到三次。
  6. 准备一壶热水。
  7. 将模子放入烤盘,然后以蒸烘法将热水倒人烤盘内。
  8. 预热150·C,烘40-50分钟。
  9. 烘好的布丁放一边至凉,然后放进雪柜冰至少四小时以上。
*这个食谱可烘出三个布丁。因为个人比较喜欢吃没那么甜的布丁,所以这个比较少焦糖,如果喜欢焦糖比较多的可加至 40克糖+20克水。

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