Pudding Premix
Our Pudding Premix is nutritious and has great flavor. When stored in refrigerator, water will not separate. Taste smooth and can change to a variety of tastes. It can also use the mold to change a variety of shapes. According to personal preferences, it can be added with coffee sauce or topped with caramel sauce. It can be one of the best choices for desserts after a meal.
Whole milk powder, non dairy cream powder (glucose syrup, palm oil, sodium caseinate, glycerin fatty acid ester, potassium phosphate dibasic, silicon dioxide, sodium stearyl 2- lactylate, flavor, diacetyl tartaric acid esters of mono-and diglycerides, β- Carotene), carrageenan, locust bean gum, milk powder, salt, maltodextrin, xanthan gum, sodium stearyl 2-lactylate, β- Carotene, vanilla flavor
Ingredients
1.Mix and stir water 700g, egg 75g, milk 38g and sugar 150g well with the heat-resistant container.
2.Separately add in Pudding Powder 50g for 7 to 8 times. Heat the paste to 90℃. (Remember to keep stirring during the process)
3.Pour the paste through the sieve, then into the models.
4.Store in the refrigerator.
Application
1.If there is no scale at home, it can also be measured in other ways.
Pudding premix 50g is about 7/10 bowl, sugar 150g is about 4/5 bowl, egg 80g is about 1/2 bowl, water 700 g is about 4 and 2/3 bowl, milk 38 g can use the rice measure cup to measure.
Reminder: This method is simple and convenient, although there are some differences in the taste, but it is still finger licking good and delicious.
2.The pudding should be a bit thick and not too watery. If not, it may be added for too much water. It still can be molded, but the taste will be a little soft.
3.Recommended to add 7-8 times of pudding premix to avoid pudding premix agglomeration
4.Cooked pudding liquid is hot, so the model and equipment choose heat-resistant material.
Skill
Q1.Is it necessary to pour the pudding premix separately for 7-8 times? And need to constantly stirring it?
A1.Since the amount of water is more than the premix powder, pudding premix is easy to agglomerate, so we recommend dividing pudding premix and stirring it quickly and constantly.
Q2.If the pudding does not be flitted, will it fail?
A2.It will not be fail but may have pudding powder which hasn’t been dissolved.
Q3.For the Eggs, should they be at room temperature? Or they can be used directly when being taken out from the refrigerator?
A3.Both are good, but the egg pulp will be better to use.
Q4.General market pudding powder is directly brewing, why do you need to boil it?
A4.It is because milk and eggs are added in the boiling process, which will make more smooth pudding. You can also add cocoa powder or green tea powder. Last but not least, brewing pudding powder tastes harder, and the taste itself will not be strong enough.