Whipped heavy masses. puddings

You hello my friends today we will begin to see how the puddings are made, the goal is to distinguish the different mass densities and applications, differentiate the different methods and techniques.

The texture of these preparations depends on the proportion of ingredients different amounts of fat, sugar, butter and eggs and the method used to combine.

creamy method
The aim of this method is to incorporate the maximum amount of air possible.




When mixed by hand, this is achieved by beating the butter with the sugar until almost white cream to the eggs and flour are incorporated. To mix all at once with an electric mixer softened margarine is needed to lighten the dough and baking powder to rise.

By hand:

1 Beat the butter and sugar with a wooden spoon until the mixture is light and frothy.
2 Add the eggs one by one and beat all well after each adición.Si the mixture begins to cut, add 1 to 2 tablespoons of flour.
3 Stir in the flour with a large spoon, make a pincer movement as eight so that the dough will not collapse.


With mixer:

1 Place all ingredients in mixer bowl and use margarine. Add 1 1/2 tablespoons baking powder.
2 Whisk all at medium speed until the mixture is creamy, smooth and well-mixed 2 to 3 minutes.


Trick cook
For a lighter paste add 1 or 2 tablespoons hot water before placing it in the mold.





There are different flavors for these puddings. If it is dry ingredients, replace some flour for the new ingredient, in the case of liquid ingredients, add them drop by drop.
These can be:

Citrus zest
Cocoa powder
instant coffee dissolved in water
Essence of vanilla or almond
Orange blossom water
For example Cointreau Liqueurs


Method lumps
The basic technique is to thresh fat into the flour until it is distributed and remain as a granulate.

1 Shelling butter with flour between your toes. Raise your hands while doing this, because air to the mixture so it is incorporated.
2 Add the sugar and dried fruit mixture and stir until all ingredients are well blended.
3 After adding the egg and milk, gradually add flour sides of bowl and mix well.

Cook trick: To avoid fruits fall to the bottom, mix them with a little flour as before starting the mix.
Flour creates a dry layer around the fruit that helps them stay suspended in the mass, thus preventing absorb much liquid.

Method melt
This is the easiest way to prepare a pudding, relies on a molten mixture of butter, sugar and honey or glucose to moisten and sodium bicarbonate to lighten.
Accurately measure honey, otherwise will be very heavy. Baking begins to act as the ingredients are mixed, so you have to work quickly.
1 Place the butter, sugar, honey in a bowl over low heat and stir everything until the mixture is melted. Let cool.
2 Pour the mixture over the warm milk and eggs, mix well and incorporate all the flour from the sides of the bowl.
3 Whisk everything with a wooden spoon until the mixture is a homogeneous texture and falls from the spoon.

Overview puddings
Puddings in general are called by the mold or pie pan used to cook the dough or batter.




By placing the mixture into the mold you need to hit it slightly so that the dough does not form bubbles.
When integrated into a smoothie, alternately, a liquid or another solid medium, the last portion must always flour, as this amalgam and agglutinates.
In a shake butter should always be at room temperature when making ointment point, add sugar and integrate well.
By adding the eggs preparation it seems to be cut, but when you add the flour retakes point.
For puddings the leading candy base need to cook in a water bath.