Технология на пудинг

- пудинги – леки топли предястия. Приготвят се от краве масло, основен продукт (картофи, спанак, зеле, ориз, месо), яйца. Носи името на основния продукт – пудинг от кашкавал, от извара, от картофи, от тиквички и др. Маслото се разбива, прибавят се постепенно жълтъците и се разбива до емулсия. Прибавя се основния продукт (настърган, пасиран или смлян), подправките и разбитите на сняг белтъци. Към някои се прибавя бешамел, към други прясно мляко. Пече се в пудингова форма намазана с масло и поръсена с брашно, която се пълни 3/4 от обема., тъй като пудинга при варене на водна баня или печене увеличава обема си. Готовия пудинг се обръща върху затоплена чиния и се поднася със сос или масло. Добре приготвеният пудинг, трябва да бъде равномерно запечен по повърхността и отвътре и да е достаъчно бухнал, сочен.

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