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Article: [Why sweets? ] "Su" enters the pudding


[Why sweets? ] "Su" enters the pudding

Purin is one of the familiar sweets sold at convenience stores and supermarkets. People have different preferences, such as hard and soft.
Eggs, sugar, and milk can be easily made with ingredients that can be purchased at supermarkets and convenience stores, so I think many people have experience making it at home.


At that time, "su" has entered the pudding.
What do you mean?

The main reason why pudding has "su" is that the heating temperature is too high.

"Su" is the trace of water evaporation from the pudding.
To be precise, the water evaporates from the pudding that is almost set, and the pudding does not have enough fluidity to fill the holes in the pudding that has evaporated.

Pudding is the same principle as hot spring eggs,
It hardens by the force of eggs, mainly egg whites.

Egg whites start to solidify at around 55 degrees and solidify at around 80 degrees.
The skeleton of the purine solution is almost complete when it reaches 80 degrees.

Moisture, on the other hand, evaporates as it approaches 100 degrees.
Therefore, the point is how to raise the temperature above 80 degrees without raising the temperature.


The first is to bake it in a hot water bath.
By doing so, the temperature in the oven does not rise too much and the vaporized moisture concentration becomes saturated.
In order to efficiently create the ideal state, cover the hot water bath and do not open it in the middle.

Second, bake for the time specified in the recipe.
Water evaporates even at 80 degrees.
If you put it in the oven for a long time, even if you bake it in a hot water bath and be careful not to let it get close to 100 degrees, "su" may form.

Depending on the recipe, the baking temperature and time for the pudding will vary.
This is because there is a difference in the solidification temperature depending on the proportion of the material.
Eggs, especially if the amount of egg yolk is large, will be baked at a lower temperature and in a shorter time.
If the amount of milk or fresh cream is large, it is often set to a high temperature.

By following the recipe's temperature and time, and not watching the oven once it's closed, you can heat the pudding in the best possible conditions and make a smooth pudding without any "stain".

Nachu Ra
pâtissier Yuhi Hasada