I made this creme brulee cake that I had been aiming at at the rabbit home. Triple taste, mouth deep into the heart, Like you, bring me a different life, With you, I have my best time. When I think about the age of seventy and eighty, I can still lean together. Take a leisurely tasting of the desserts I made for you! The first layer of rich caramel, The second layer of tender vanilla pudding, The third layer of soft hot hurricane, Like life, how much more flavor, Need us to savor!
First make caramel: Put the sugar in the small pot and heat it on a small fire. Also start a small pot to boil water.
When the sugar begins to melt, slowly shake the soup pot. Make the heat even. When the sugar liquid turns amber, quickly pour about 28-30 grams of boiling water; (note that boiling water!)
Then stir evenly with a spatula. Pour the caramel liquid into the bottom of the mold at the bottom and shake it to make it even.
After cooling, it is a relatively viscous layer that does not flow;
Make pudding: Add milk to the sugar and heat it slightly.
The egg yolk and whole egg are broken up and added to the milk. Stir well, then add vanilla extract and mix well;
The pudding liquid is finally sieved, and the blistering and undistributed egg white are filtered out;
Make a hot noodle cake body: The butter is heated and melted in a small pot, and boiled (not too boiling, rolling). Add all the low-gluten flour and mix well with the egg beater.
At this point, the temperature drops slightly, then add the beaten egg yolk to stir, and finally add the milk and mix well. (Note that when adding egg yolk, the batter temperature should not be too high to avoid egg yolk agglomeration)
In an anhydrous, oil-free pot, break up the protein and add sugar;
After the delicate foaming begins to fluffy, add the remaining sugar;
Continue to hit neutral foam. That is, picking up the egg-head protein is a small hook;
Dig 1/3 of the protein into the egg yolk paste. Stir well, then pour back into the protein and mix gently;
Combination: Pour the pudding solution into the cake mold. Do not use too much force to wash away the caramel liquid. Then slowly pour the cake paste.
Because the cake paste contains a lot of bubbles, the proportion is light, so no suspense floating on the pudding layer. Gently smooth the surface with a spatula.
Prepare a baking tray with some depth, pour boiling water + a part of cold water = about 70-80 degrees.
The cake mold is placed in a depth of about 1-1.5 cm in water.
Put in a preheated 170 degree oven. Middle and lower layers, 155-160 degrees baked for about 45-50 minutes. Baked out, placed on a heat-resistant surface or cooled on a cooling net.
After cooling, use a large disc to hold the bottom of the mold. Flip quickly.
Slow--slowly pull out the cake (because the non-stick mold is used, there is no extra mold release action. If other solid bottom molds are used, it is necessary to use a demoulding knife to make a circle to make the cake demould).
Tips: 1: It is recommended that the pudding layer be combined with the cake layer to maximize the egg consumption. In the end, there may be more peptone. 2: Because the caramel absorbs the moisture in the pudding, the cake will have caramel water flowing out. It is normal, and this is part of her deliciousness. The bottom of the cake is soaked with a little caramel, it will have a flavor and delicious! 3: Thank you for the detailed recipe provided by the rabbit, thank you!