Do you have any ideas on how to modify this pudding recipe? - how many tablespoons in pudding package
Cornstarch pudding is generally do very easily and perfectly smooth and shiny. No lumps while cooking, and no form of skin when it cools. For some reason, adding cocoa powder gives the dessert a powder, slightly grainy texture, and if I hot chocolate with bitter cocoa powder instead of real chocolate. He also formed a thick skin in the refrigerator, and it lacked the perfect soft glow I had expected. Here is the recipe is what I used:
Chocolate Easter Light N Easy "
* 2 tablespoons sugar
* 2 tablespoons cocoa powder
* 1 tablespoon cornstarch
1 cup of skim milk *
* 1 teaspoon vanilla
Mix sugar, cocoa powder and cornstarch in medium saucepan until mixed well. Slowly stir milesk.
Can I melted dark chocolate in this recipe instead? How should I use? And above all, how can I be sure that this is not a skin?
Monday, February 15, 2010
How Many Tablespoons In Pudding Package Do You Have Any Ideas On How To Modify This Pudding Recipe?
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4 comments:
Yes, you can substitute chocolate (equivilents place to go on the back of the box.) And put some wax paper on the cooled cake before and after to be cooled.
Almost always a pudding skin, milk and non-cocoa or chocolate.
Try heating and stirring for a while before the corn starch. Reserve a small amount of cold milk and mix with the cornstarch, it adds to the hot stirred mixture.
What increases the thick skin, the amount of liquid slightly and place a layer of plastic directly onto the surface of the cake is cooling in the fridge
I Shock square jaws. = 2 tablespoons of powdered shock.
and you can shock.
Shock always forms a skin like stir frequently while cooling to prevent this
Yes, add a little cinnamon and nutmeg, a little of each
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