Caramel pudding cake, simple practice, every time you eat, you are full of happiness~ I hope you like my sharing!
Method 1 (picture above tender caramel color) 45g hot water and 60g sugar mixed, heated ~ boiled to caramel color, darker, away from the fire, so as not to pass, after the caramel will become bitter! Not enough to cook! Method 2 (deep caramel color), put 60 grams of sugar directly into a stainless steel pot to cook caramel color (add a little water), add 15ml of hot water, boil the sugar water into the mold
Take the first method, add two tablespoons of hot water, the caramel solution will boil, after the caramel liquid is poured into the container, shake the container, roll flat, the movement is fast! Then put it in the refrigerator and let it cool (not frozen), waiting to solidify
Pudding layer: milk with sugar, boiled to have small bubbles on it, away from the fire
Dispense 2 whole egg tarts and 2 egg yolks (the remaining protein is placed in an anhydrous, oil-free container, leaving the next layer of cake)
Pour the milk in the warmth of the milk and stir it while stirring
After mixing evenly, sift 10 times to 20 times, put it on the side and let it cool down. It must be completely cool. If there are bubbles on the surface, remove it with a spoon. You can add 2 drops of vanilla oil.
When the egg liquid is completely cool, it must be let cool, and the egg liquid is slowly poured into the container and covered on the caramel layer.
Cake layer: 3 eggs, divided into 2 proteins + 2 egg yolks + 1 whole egg; mix 2 proteins with the remaining 2; 2 egg yolk +1 whole eggs with sugar 15g Stir well, add Mix 25ml of milk evenly, add 25g of oil and stir evenly, and finally sieve 50g of low powder (mixed out the egg paste)
4 protein plus some tata powder or lemon juice or vinegar, after hitting the bubble, add 30g sugar in 2 times, send
One-third of the dyed protein is placed in the egg paste and chopped and mixed. After evenly, put one third of the mixture and mix evenly.
Finally, pour it back into the protein container and mix it evenly.
Pour the cake paste slowly onto the pudding layer (due to the specific gravity, the cake layer will float on top, naturally layering)
The oven is preheated to 150 degrees, and the bottom layer is placed on a slightly deep baking tray. The mold is placed directly in the water. It must be placed in water, 70 degrees warm water, and the water is about 2 meters.
150 degrees, up and down, bottom, baking, 50 minutes
Bake for about 20 minutes, cake coloring
Cover with a layer of tin foil (the oven is basically not covered)
Put it on the grill and let it cool
After cooling, scrape the side of the cake and then pull the cake out!
The simple and delicious caramel pudding cake is finished! ^^ The mold must be a non-stick bottom mold, I have chimney and bead print!
Double the amount you can make a 6 inch and a 7 inch, plus a rice cooker cake
I usually do two together. This is the amount of a chimney-fixed bottom mold. If you want to make a plane, it is almost 6 to 7 inches.
Cooked is like this
After the reverse buckle, the caramel liquid will flow out, the caramel liquid will penetrate into the cake layer, and the 3 layers will fuse. It is the characteristic of this cake!
Don't be lazy at every step! ^^