The pudding set made of milk tea egg yellow pudding

is delicate and tender. I love this charming taste after eating it once. The addition of mellow and sweet red tea is specially added to remove the excess egg flavor, but also makes the finished product full of tea aroma and unique flavor.

Size: about 6 (straight 7.5cm× heat-resistant glass cups of about 5.5cm)

Ingredients:

a. Caramel solution: 50g of fine sugar, 15ml of cold water, 50ml of hot water

b. Egg pudding: 350ml of milk, 6 egg yellow, 50g of fine sugar, 5g of red tea

Make pudding liquid

1. Put the milk and red tea in the pot and heat until boiling, and turn off the heat and burn for 5 minutes.

2. Add egg yeast to fine sugar and beat it with a mixer.

3. Filter the warm milk into the egg yellow, add one side and stir evenly.

4. Used for use.

5. Pour evenly into a glass cup, and cover the surface of the cup with a sheet of aluminium foil paper.

6. Put a full of water in the steamer, put an iron net rack in it, and the water is burned. Place the container on the iron net rack. Turn the upper cover into a light heat and steam it for 10 minutes and turn off the heat. After burning for another 7 minutes, remove the cooling area, and then put it in the refrigerator to refrigerate.

7. Drizzle with caramel liquid and enjoy it while eating.

Make caramel solution

1. Pour cold water and fine sugar into small pots and shake it lightly to make the sugar mixed with cold water evenly.

2. Turn on medium-low heat to cook the sugar solution, and the color will gradually become darker.

3. Cook until dark brown and bubbles appear. Pour the hot water and shake it quickly and evenly to turn off the heat. Refrigerate the caramel liquid after cooling.

Caramel Cheesecake

This small dessert is simple and convenient to operate and is beautiful without any decoration. It is a secret weapon to conquer the circle of friends. A delicious cake made of popular caramel and dry with cream cheese, the finished product looks and is an inviting dessert during afternoon tea time.

Servings: 1 (8× 17× 6cm baking mold)

Ingredients: 100g cream cheese, 40g fine sugar, 1 egg (room temperature), 50g original flavored gratin (or sour cream) 6g parmisan cheese powder, 2 teaspoons of lemon juice (10ml), 8g corn flour, 10 slices of Lotus caramel cube

Method:

1. Bake mold to prevent sticking to baking paper.

2.5 pieces of caramel puffed dried beans are used in the baking mold.  

3. Cut the cream cheese into small pieces and return to room temperature and beat until it becomes a cream.

4. Add sugar and chicken eggs in turn and mix well.    

5. Add original flavor and stir evenly.

6. Add parmisan cheese powder, lemon juice and corn flour and mix well.

7. Pour the cheese paste into the baking mold.

8. Put the baking mold into a deep plate and pour hot water about 1cm high into the plate.

9. Put it in an oven that has been preheated to 180℃ and bake for 10 minutes. Remove from the oven and dry the remaining caramel cubes on the surface.

10. Put it back in the oven, adjust the temperature to 170℃ and bake for about 25 minutes.

11. Set the oven until completely cooled, seal it in the refrigerator and refrigerate. After the ice is thorough, tear the baking paper and cut it into pieces along the dryer with a heater knife.