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Pudding｜MINOSUKE SWEETS recipe transcription

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MINOSUKE SWEETS

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Ingredients

milk : 400ml
Whole egg : 2 pieces
Granulated sugar : 40g
Vanilla oil : a little
Granulated sugar (for caramel sauce) : 60g
Water (for caramel sauce) : 20g
potato starch : 2g
Water (for potato starch) : 50g

Time required

60minutes

Procedure

1) Make pudding liquid 00:27
Put milk in a pan and heat to about 80 ℃.
Melt the eggs in a bowl, add granulated sugar and vanilla oil and mix.
Add the warm milk in two portions and mix.
2) Divide into containers 01:56
Pour the pudding liquid into a pudding container while straining it with a tea strainer.
3) Put in a pot 03:03
While boiling the water, tie a tightly squeezed wet cloth to the lid.
Fill a pot with water to a height of about 1/3 of the mold, bring it to a boil, and then turn off the heat.
Place a cloth on the bottom of the pot so that the heat is transferred slowly.
Immediately line up the pudding containers and cover them so that the hot water does not cool down.
4) Heat and steam with preheat 04:28
Steam the pot over medium heat for 3 minutes.
Turn off the heat and steam for 20 minutes with the lid on.
Shake it and the surface of the pudding will shake a little.
After removing the heat, cool it in the refrigerator.
5) Make thick caramel sauce 05:25
Put water and potato starch in a container and mix to make water-soluble potato starch.
Put granulated sugar and water in a small pan and heat to make caramel.
Turn off the heat and add the water-soluble potato starch in 2 to 3 portions while mixing.
Transfer to a bowl and let cool.
6) Finish 07:06
Sprinkle caramel sauce on the pudding and you're done.

Point

・ If the height of the water to be steamed is too high, boiling water may enter the pudding liquid when heated, so care must be taken.
・ If the finish looks too soft, heat the pot again for about 30 seconds, turn off the heat, and steam it. If you do it over and over again, you need to be careful because it will get wet. Keep the pudding liquid at an appropriate temperature (about 35-40 ° C) and boil water before putting it in a container and steaming it so that it will not be heated as many times as possible.
・ If the caramel sauce is too thick, stretch it with a little water to loosen it.
・ Cornstarch can be used as a substitute for potato starch.