Tips For Not Fail to Make Pudding
FAILED ANTI TIPS Puddings
1. Cooking the dough: before cooking, dissolve gelatin and sugar with a liquid first. When using gelatin sticks or sheets, soak them in advance to pieces, because the gelatin is put into hot liquid, it will be lumpy. Cook the solution of agar-agar over medium heat, stirring constantly so that t o to form hard layer at the bottom of the pan.
2. Noting batter boiling: when to cook the gelatin nodes, the dough will boil and turbulent as ever. However, if the liquid used is coconut milk, milk, cream or yoghurt, try not to boiling and churning. Fat content in the liquid will be broken so that the agar produced is not attractive. The solution, note the coconut milk and milk while stirring. Once reaching the boiling point, liquid will be smoky and heavy / thick as drawn-bucket with a spoon stirrer. Immediately lift the pan from the heat before churning. Stir / dipper-bucket continues until the heat is reduced.
3. Mixing the yogurt and cream: mix the gelatin to a boil and removed from the fire. Stir batter and bucket-bucket until the heat is reduced, then pour cream or yogurt little by little, stirring constantly.
4. Mixing the egg yolk: pour a few tablespoons of dough into a jelly that has been beaten egg, stirring until blended. Pour the egg mixture back into the gelatin mixture, stirring constantly (be diminished fire) until the dough is smoky. Lift immediately. Enter at once into the egg yolk agar is boiling, will make the eggs mature and smooth stringy.
5. Mixing egg whites: beat the egg whites with a little sugar until stiff and no liquid remains. Pour gelatin mixture into the boiling egg white is stiff while continuing to be shaken with a mixer until no clumping. The dough is ready poured into molds.
6. Creating a layered dough: pour the first layer into the pan, wait for a few moments (at room temperature) until it forms a hard layer on the surface of the pudding. Pour the gelatin layer of the next, and wait a while longer before pouring the batter to another. Do not put the pan into the refrigerator to accelerate the freeze, because the surface of the agar will be dewy and can cause the lining is not attached.
7. Preventing frozen dough quickly: during the coating batter batter in the pan occasionally begin to freeze. To melt it again, reheat over low heat or during coating batter, soak the pan containing the agar in a container of hot water.
8. Wetting pan: wet the inside of the pan / mold (except when using plastic mica) with boiled water. This will make the gelatin easily removed from the mold. But sometimes, pudding difficult to remove. Try tucking a knife in between the gelatin and mold pan, so that air can enter into it. After that, behind the pudding mold and remove it carefully.
9. Freeze the custard: let stand pudding that you have entered into a mold at room temperature until set and edges are not hot anymore. After that, new pudding may be inserted into the refrigerator to accelerate clotting. When the pudding is inserted when it was still smoking, then there will be dew on the surface that would ruin the appearance of the pudding when it’s frozen.
10.Menghias pudding: pudding can be decorated with whipped cream, chocolate, and fruit. Use fruit that is mixed into the pudding as a garnish, then seal with a little clear gelatinous fluid that can be attached and not easily separated.
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