German pudding

Let the butter soften at room temperature and add the powdered sugar.

Use an electric egg beater to beat until the volume is obviously expanded and the color is white. Add the whole egg liquid in batches and beat evenly.

Add the sifted mixed cake flour and milk powder.

Use a spatula to stir into a dough and refrigerate for 1 hour.

Put the caster sugar, milk, and light cream coriander pods into the pot, heat over low heat until the sugar melts, and it becomes hot milk.

Remove the vanilla pod, pour 1/3 of the hot milk into the cream cheese and beat until there are no lumps.

Add the egg yolk liquid and mix well, then add the remaining 2/3 of the hot milk and mix well.

Finally add the rum, cranberries and lemon juice and stir well to cool.

Take out the refrigerated tart dough, divide it into 45g pieces, and flatten it with your hands.

Place it into the pudding mold, push it evenly with your fingertips, and finally use a rolling pin to roll off the excess edges.

.Spoon the pudding liquid into the tart crust, and add an appropriate amount of cranberries to each pudding.

.Place in the preheated oven at 190 degrees and set the middle rack for 15-20 minutes.

Overview

Tags

Ingredients

Steps