The difference between pudding and jelly: the effect of pudding

Pudding is a dessert similar to jelly. The main ingredient is egg yolk, which is very cute. It is also a favorite food for many women and children. Also called custard. So, what are the benefits of eating pudding?

What is pudding?

"Pudding" is a transliteration of English pudding, and the free translation of Chinese is "milk jelly".

Broadly speaking, it generally refers to foods that are solidified into solid by pulpy substances, such as Christmas pudding, bread pudding, Yorkshire pudding and so on. Common manufacturing methods are baking, steaming and baking.

In a narrow sense, pudding is a semi-solidified frozen dessert, mainly made of eggs and milk yellow, similar to jelly.

In Britain, the word "pudding" can refer to any dessert.

The difference between pudding and jelly.

Jelly (also known as love jelly) is crystal clear and sweet in appearance, and has a variety of flavors, which can be used to make jelly with various fruit flavors. Mainly made of water, sugar, thickener, konjac powder, sour agent, edible essence, pigment and other raw materials. The thickener in jelly usually comes from seaweed extracts such as carrageenan and sodium alginate or other dietary fibers. However, due to the different properties of the products, the jelly raw materials used are also different, but they all have one thing in common, that is, after adding the melted jelly raw materials, the jelly can be frozen and shaped by refrigeration.

pudding

Pudding is an egg and milk cake. There are many kinds of puddings: egg pudding, mango pudding, chocolate pudding, strawberry pudding, fresh milk pudding and so on. The main materials commonly used are eggs and cream, in which eggs act as coagulants. Unlike jelly, pudding can be shaped after cooling without putting it in the refrigerator. So pudding tastes smooth, but its elasticity is not as good as jelly. The pudding can also use corn starch and cassava starch as coagulants. The pudding made of corn starch can be frozen after cooling, and can be made into blocks after cutting, which has a strong solidification effect. When tapioca starch is used as the coagulant, the pudding will be softer. It just condenses the liquid ingredients together, but it can't stand upright. When making pudding pies, some cake makers like to use corn starch and potato starch together to make the pudding pies soft and flowing.

Because of the different baking materials and coagulants used, pudding and jelly look different. Jelly is transparent, but pudding is opaque. Of course, the difference in taste between pudding and jelly is obvious!

The practice of pudding and milk pudding

material

Eggs, milk, sugar

working methods

1. First, stir the eggs, then boil the milk and let it cool.

2. Pour the milk into the egg, stir it quickly until it is completely mixed, and then add sugar to taste.

3. Then take it out and steam it for about 5- 10 minutes, just like steaming eggs.

It is ok to eat it immediately after steaming, and it is also ok to eat it frozen. If you feel too monotonous, you can dip it in sour jam and cut it into small pieces to go with fruit, bread and so on. . .

Egg pudding

material

1 egg, proper amount of milk (future star children's milk can be used, which is sweeter), 4 spoonfuls of sugar.

working methods

1. Mix and stir the milk and sugar, and then put them in the microwave oven for 2 minutes.

2. Stir the eggs and mix them with the heated milk.

3. Heat the stirred milk and eggs in the microwave oven. When it's hot, you should see if the pudding is shaped. You can take it out.

After the pudding is formed, it can be eaten warm or cold, or it can be frozen in the refrigerator.