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「japanese custard pudding recipe」的推薦目錄:
- 關於japanese custard pudding recipe 在 Cooking A Dream Youtube 的精選貼文
- 關於japanese custard pudding recipe 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
- 關於japanese custard pudding recipe 在 糖餃子Sweet Dumpling Youtube 的最讚貼文
- 關於japanese custard pudding recipe 在 How to Make Japanese Purin (Custard Pudding ... - YouTube 的評價
- 關於japanese custard pudding recipe 在 Japanese Custard Pudding - YouTube 的評價
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- 關於japanese custard pudding recipe 在 Japanese Caramel Custard Pudding - Purin - YouTube 的評價
- 關於japanese custard pudding recipe 在 Top 10 japanese pudding ideas and inspiration - Pinterest 的評價
- 關於japanese custard pudding recipe 在 Japanese Custard Pudding (Purin) | By Contemplating Sweets 的評價
japanese custard pudding recipe 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
Hi, everyone. :) Today we'll show you how to make a Japanese retro dessert : Showa-era style caramel custard pudding ( 昭和硬めプリン,Purin プリン).
Step back in time, a fluffy yellow custard pudding was coated with caramel sauce, top with whipped cream and red cherry. This purin (caramel custard pudding) was a popular dessert during Showa-era in Japan. But now it's back.
Showa style pudding is quite different from soft pudding, it has a smooth, firm, rich texture and deep egg custard flavor, the bittersweet caramel sauce is so balanced with the sweetness pudding and whipped cream. Of course it's perfect with a cup of tea or coffee.
In this recipe, we use more egg to make it more dense which includes the aroma and flavor of rum. It smells so good. Trust me, you will like it. Hope you like this old fashioned Japanese style purin. :-)
#stayhomewithme
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/f_RzW_i3LQI
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Showa Style Caramel Pudding Recipes
☞ Pudding cup is 140ml, can make 4 cups
Ingredients
✎ for the caramel
granulated sugar 50g
water 12g
hot water 25g
✎ for the pudding
egg 2
egg yolk 2
whole milk 165g
whipping cream 60g
granulated sugar 40g
rum 2g
*red cherries and whipped cream(Crème Chantilly) for garnish
Instructions
✎ Caramel:
1. Combine sugar and water in a heavy saucepan over medium-low heat without stirring until sugar has completely dissolved.
2. Bring to a boil. When the syrup begins to turn golden, reduce the heat to low, gently swirling the pan, continue to cook.
3. When syrup becomes honey color, remove from the heat and carefully add a pinch of salt and 25g hot water until incorporated. Be careful as this can spit.
4. Carefully pour caramel into glasses cups. Let cool and refrigerate for 10 minutes.
✎ Pudding:
1. In a medium bowl, add 2 eggs and 2 egg yolks, honey and sugar, whisk together until well combined. set aside.
2. In a small saucepan, pour milk, whipping cream and 40g sugar. heat it over medium-low heat, and gently stir until sugar is dissolved and temp reach 60ºC
3. Gradually pour warm milk and keep continue whisking until all ingredients are mixed well.
4. Add rum, stir well.
5. Strain pudding through fine-mesh strainer into bowl. And Set aside.
✎ Assemble
1. Pour the pudding mixture into the cups.
2. Place cups in a water bath, fill with boiling water halfway.
3. Preheat the oven on 120ºC, bake for 55~65 minutes, or until surface is set.
4. Let cool to room temperature and then refrigerate overnight.
5. Garnish with the whipped cream and put a red cherry on top. Enjoy.
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#CustardPudding
#JapaneseDessert
#eastrecipes
japanese custard pudding recipe 在 糖餃子Sweet Dumpling Youtube 的最讚貼文
嗨!大家好,我是 Cassandre, 今天的『食不相瞞』,我們要來跟大家分享一道非常大人味的復古甜點:昭和風硬布丁。(Showa-era Style Caramel Pudding, 昭和硬めプリン,Purin プリン)
繼珍珠奶茶的熱潮後,日本人最近開始迷上了在昭和年代盛行的硬布丁,包括星乃珈琲店、muji Café, 星巴克都推出了昭和風硬布丁的甜點跟飲品,更不用說有多家走懷舊復古風的咖啡廳,更是推出自家版的昭和布丁(固めプリン)。
在脫模後的布丁上擠一圈香緹鮮奶油(Crème Chantilly),再放上一顆鮮紅可愛的糖漬櫻桃,既懷舊又優雅,這是昭和布丁的招牌外觀。
不同於強調入口即化才是王道的軟嫩雞蛋布丁,昭和硬布丁的口感更顯紥實綿密,味道非常濃厚噴香,而焦糖醬會略帶一點淡淡的微苦,剛好與帶甜味的布丁與香緹奶油達到味蕾上的美妙平衡,這也是它迷人的地方。
在這次的食譜裡,我們特別在布丁液裡摻了少量的蘭姆酒,一口吃下時嘴裡滿溢著淡雅迷人的蘭姆酒香氣,是屬於大人的味道,如果是要做給家裡的小朋友享用,建議可以用香草精或蜂蜜來取代,希望大家會喜歡今天的影片。
防疫期間 #跟我一起 #宅在家
這支影片還有無人聲的 #ASMR 版本:
https://youtu.be/uQ-JkC6N4M4
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Showa Style Caramel Pudding 昭和硬布丁(雞蛋布丁)怎麼作呢?
下面是昭和古早味硬布丁的作法與食譜:
☞ 布丁杯容量:滿水位140ml,此配方可以製作 4 杯布丁
✎ 材料/ Ingredients
☞ 焦糖用
細砂糖 50g
水 12g
熱水 25g
☞ 布丁用
雞蛋 2顆
蛋黃 2個
全脂牛奶 165g
鮮奶油 60g
細砂糖 40g
蘭姆酒 2g
*香緹鮮奶油跟糖漬櫻桃少許,裝飾用
✎ 做法/ Instructions
☞ 做焦糖:
1. 在有深度的厚底鍋加入50g砂糖跟12g的水,以中小火煮到糖完全融化,期間絕對不要攪拌
2. 當糖色出現淡淡的琥珀色,轉小火再煮個幾秒鐘,由於這次的焦糖要略帶淡淡微苦,可以等糖色再變深一點點關火
3. 關火後,在焦糖中加一小撮鹽,再把準備好的 25克熱水倒入,但請跟鍋子保持距離,焦糖一定會噴濺,要小心,所以建議要使用深鍋
4. 將焦糖緩緩倒入備好的布丁杯中,放涼後送進冰箱冰10分鐘
☞ 做布丁
1. 準備一個小鍋,倒入165g的牛奶、40g的糖跟 60g的鮮奶油,加熱到 60ºC的溫度即可(加熱過程要不時攪拌,60ºC的溫度,大約是滴一滴在手背上,會覺得燙,但不至於不能忍受的溫度)
2. 打發盆裡加入2顆全蛋、2個蛋黃,用打蛋器打散均勻(打散就好,不要打發喔)
3. 將 60ºC 的溫牛奶慢慢且分次的加入蛋液中,倒的同時也要一邊同時攪拌,直到與蛋液完全混勻,加入蘭姆酒,攪勻
4. 若表面泡泡較多,可以用一張廚房紙巾覆蓋貼合表面,再緩慢移除,這樣可以消除泡泡
5. 用比較細的篩網過濾1-2次
☞ 組合
1. 將布丁液倒入裝有焦糖的耐熱布丁杯裡約八分滿,覆上錫箔紙,並在上面戳幾個洞
2. 把杯子放在有一點深度的器皿或烤盤上,注入約 80ºC 的熱水至布丁杯的一半高度左右
3. 烤箱預熱 120ºC, 水浴法烤 55~65 分鐘,或烤到表面完全凝結,輕輕搖晃不會有流動感就可以了
4. 出爐後,讓布丁放涼後再送進冰箱冷藏過夜
5. 冰過後,可以用熱水浸一下布丁杯,幫助底部的焦糖軟化,然後取一把利刀在布丁杯內緣畫一圈,幫助布丁脫模
6. 在布丁上擠上打好的香緹奶油,並放一顆糖漬櫻桃,充滿大人味的昭和硬布丁就完成了
更詳盡的作法與 Tips,可以參考我們的食譜網站喔:
更多的食譜:
https://tahini.funique.info
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#焦糖布丁做法
#日式甜點
#簡易食譜
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Panasonic LUMIX G 25mm F1.7 ASPH.
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japanese custard pudding recipe 在 Japanese Custard Pudding - YouTube 的美食出口停車場
It's Flavour Friday and this week Emma is making a delicious Japanese Purin, a creamy creme caramel which is a perfect dessert for any ... ... <看更多>
japanese custard pudding recipe 在 How to make Japanese custard pudding ~カスタードプリン ... 的美食出口停車場
Today, I will be making Japanese custard pudding. We pronounce it as “Purin”.This is a very common treat in Japan, everybody loves it! ... <看更多>
japanese custard pudding recipe 在 How to Make Japanese Purin (Custard Pudding ... - YouTube 的美食出口停車場
Creamy and smooth Purin ( Pudding ) recipe :)You can use a mug to make this, too!Packaged crème caramel (flan) is available at Japanese ... ... <看更多>