คาราเมลพุดดิ้ง/พุดดิ้งคาราเมล/คัสตาร์คาราเมลสูตรนึ่ง พร้อมคำนวณต้นทุน

Table of Contents 0:19 Mold Used 0:33 Ingredients Used 0:53 Making Caramel 1:06 Why is the Caramel Bitter? 2:02 Pouring Caramel into Molds 2:24 Why Doesn't the Caramel Set? 2:36 Making Pudding 3:51 Pouring Pudding into Molds 4:22 Steaming 4:40 Water in the Steamer Before Steaming 4:53 Checking for Cookedness 5:25 Removing from the Mold 5:47 Cups Used 6:46 What Happens if Steaming Too High or the Water in the Steamer Boils Before Steaming? 6:55 Adjusting the Temperature of the Steamer 7:14 Raw Material Costs 7:45 ​​How Much Should I Sell It for? 8:04 How Long Can It Be Stored? --------------------------- Caramel Pudding Recipe (Makes 7 rice bowl molds #9) 120 grams granulated sugar 60 ml very hot water ----------------- 6 eggs (size 2) 600 ml fresh milk 180 grams sweetened condensed milk 1 tablespoon vanilla extract