Recipe: The best professional grade - Japanese caramel pudding rolls

Home Cooking Recipe: The best professional grade - Japanese caramel pudding rolls

Notes:

Recently, I was so hard to push no one to watch. I had a meal with my old classmates a few days ago. I asked her to give me advice from the perspective of a bystander. She said that my recipes are a bit ordinary and lacking in characteristics. Thinking hard, I decided to officially launch this series, which is called “the best professional dessert”, which is updated from time to time. It is a precious recipe that can not be learned by professional dessert shops, and may cost a lot of money to study abroad. Share it to everyone. Don't worry too hard to do it, the recipes are selected and tested, and can be done under the conditions of ordinary home enthusiasts. The category I am best at is bread, jam and cake rolls. Today I share a net red "Japanese caramel pudding roll" for everyone. Sweet and soft, the creamy cake roll and the caramel pudding core have similar tastes and are not exactly the same. Putting the pudding in the cake roll is also a very creative match. It is suitable for all occasions such as entertaining guests, seeing in-laws and other people who need perfect virtuous image. (I don't need this kind of red tape between Laojiang and Laojiang, but you may need it~) We have tried all the mistakes for you, the only reason is that you don't do it. Let's get started~~

Ingredients:

Steps:

  1. Home Cooking Recipe: Scan the QR code or follow my public account [Bake Maniac Ella's Baking Notes]

    Scan the QR code or follow my public account [Bake Maniac Ella's Baking Notes]

  2. Home Cooking Recipe: 1. Make a pudding sandwich: mix the egg yolk and sugar together.

    1. Make a pudding sandwich: mix the egg yolk and sugar together.

  3. Home Cooking Recipe: 2, light cream and milk together to boil slightly (bubble on the edge of the small pot, the actual temperature of 60-80 degrees), pour into 1 and stir evenly

    2, light cream and milk together to boil slightly (bubble on the edge of the small pot, the actual temperature of 60-80 degrees), pour into 1 and stir evenly

  4. Home Cooking Recipe: 3. Pour the evenly stirred mixture back into the small pot and heat it to 82 degrees. (If using a stainless steel pot, the heat storage capacity of the pot is strong. After the fire, the contents will continue to heat. It is recommended to turn off the fire at 80 degrees.)

    3. Pour the evenly stirred mixture back into the small pot and heat it to 82 degrees. (If using a stainless steel pot, the heat storage capacity of the pot is strong. After the fire, the contents will continue to heat. It is recommended to turn off the fire at 80 degrees.)

  5. Home Cooking Recipe: 4. Add 1.5 tablets of gelatin tablets and mix well.

    4. Add 1.5 tablets of gelatin tablets and mix well.

  6. Home Cooking Recipe: 5, pour into the mold, freeze stereotypes. I used a 7.7*2.5*3 12-piece silicone mold. The amount in the recipe was 4 puddings. I did double the amount... I don’t want to pack it too much, leaving some space for caramel.

    5, pour into the mold, freeze stereotypes. I used a 7.7*2.5*3 12-piece silicone mold. The amount in the recipe was 4 puddings. I did double the amount... I don’t want to pack it too much, leaving some space for caramel.

  7. Home Cooking Recipe: 6. Make caramel jelly: Put the sugar in a small pot and cook it on a small fire until it is amber.

    6. Make caramel jelly: Put the sugar in a small pot and cook it on a small fire until it is amber.

  8. Home Cooking Recipe: 7. Add hot water in portions and mix well.

    7. Add hot water in portions and mix well.

  9. Home Cooking Recipe: 8, weigh 80 grams, add 1.5 tablets of gelatin tablets

    8, weigh 80 grams, add 1.5 tablets of gelatin tablets

  10. Home Cooking Recipe: 9. Pour the caramel frozen on the frozen pudding and continue to freeze and shape.

    9. Pour the caramel frozen on the frozen pudding and continue to freeze and shape.

  11. Home Cooking Recipe: 10, making the cake body: egg yolk and sugar to send to the volume is obviously larger, the color turns white

    10, making the cake body: egg yolk and sugar to send to the volume is obviously larger, the color turns white

  12. Home Cooking Recipe: 11, the protein, lemon juice and protein together, high-speed hair to fine bubbles, one-time sugar

    11, the protein, lemon juice and protein together, high-speed hair to fine bubbles, one-time sugar

  13. Home Cooking Recipe: 12, continue to send high-speed into this, when the eggbeater is quickly lifted, there is a big hook, when using hand pumping, there is obvious resistance, tapping the protein cream has obvious elasticity

    12, continue to send high-speed into this, when the eggbeater is quickly lifted, there is a big hook, when using hand pumping, there is obvious resistance, tapping the protein cream has obvious elasticity

  14. Home Cooking Recipe: 13. Put butter, cream cheese and milk in a small milk pot and bring to a boil

    13. Put butter, cream cheese and milk in a small milk pot and bring to a boil

  15. Home Cooking Recipe: 14, add about 1/3 of the meringue to the egg yolk paste

    14, add about 1/3 of the meringue to the egg yolk paste

  16. Home Cooking Recipe: 15. Stir until there is no protein block, but it is not completely mixed (marnet)

    15. Stir until there is no protein block, but it is not completely mixed (marnet)

  17. Home Cooking Recipe: 16, pour back into the protein bowl, mix evenly

    16, pour back into the protein bowl, mix evenly

  18. Home Cooking Recipe: 17, sift into the flour

    17, sift into the flour

  19. Home Cooking Recipe: 18, stir until there is no dry powder, there is a slight grain does not matter

    18, stir until there is no dry powder, there is a slight grain does not matter

  20. Home Cooking Recipe: 19. Add a mixture of cooked butter, cream cheese and milk

    19. Add a mixture of cooked butter, cream cheese and milk

  21. Home Cooking Recipe: 20, mix evenly, pour into the baking tray

    20, mix evenly, pour into the baking tray

  22. Home Cooking Recipe: 21, smooth, evenly, do not pursue flat, too many times to wipe easily

    21, smooth, evenly, do not pursue flat, too many times to wipe easily

  23. Home Cooking Recipe: 22, get angry 170, get off 130, household oven 160-170, bake 12 minutes to adjust the plate, then add 4-6 minutes, after the furnace, the buckle is cool and cool (the picture shows the way after cooling)

    22, get angry 170, get off 130, household oven 160-170, bake 12 minutes to adjust the plate, then add 4-6 minutes, after the furnace, the buckle is cool and cool (the picture shows the way after cooling)

  24. Home Cooking Recipe: 23, stuffing: Mascarpone microwave softened, whipped cream and sugar to 8 distribution (clear lines, no flow)

    23, stuffing: Mascarpone microwave softened, whipped cream and sugar to 8 distribution (clear lines, no flow)

  25. Home Cooking Recipe: 24, 1/3 of the whipped cream is added to the cheese, stir well and mix well

    24, 1/3 of the whipped cream is added to the cheese, stir well and mix well

  26. Home Cooking Recipe: 25, assembly: chamfer the cake body to the side away from yourself

    25, assembly: chamfer the cake body to the side away from yourself

  27. Home Cooking Recipe: 26, put on the filling, put the frozen caramel pudding heart in the place away from your 3 fingers, will be touched first

    26, put on the filling, put the frozen caramel pudding heart in the place away from your 3 fingers, will be touched first

  28. Home Cooking Recipe: 27, roll up, slice when eating

    27, roll up, slice when eating

  29. Home Cooking Recipe: Shallow beige, soft hair value + perfect taste, sweet and soft, as long as it is taken out once, the image of Xianhui immediately became famous and stood up. The friend of the kitchen is of course you.

    Shallow beige, soft hair value + perfect taste, sweet and soft, as long as it is taken out once, the image of Xianhui immediately became famous and stood up. The friend of the kitchen is of course you.

Tips:

1. The gelatin tablets are used twice here. The liquid itself is already very hot. It is not necessary to heat and melt the gelatin tablets in advance. Directly in, stir until dissolved. If you use gelatin in a cold product, use a microwave oven to melt the gelatin into a liquid. 2, obsessive-compulsive attention, manage your own hands! The cake paste is almost flat, and if you wipe it over, you can see it in minutes. 3, the size of the pudding mold is not fixed, as long as it is good, let the total length of the pudding and the length of the cake roll is almost enough. The 28*28 baking tray is used here, and the total length of the pudding is 28cm. I used a 12-inch silicone mold with a single size of 7.7*2.5*3 and poured four.


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