This popular caramel pudding roast in Japan is divided into three layers, the bottom caramel layer, the middle pudding layer, the upper chiffon cake layer, and if possible, the top can also be replaced by cheesecake!
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Note: The pudding mold used needs to be high temperature resistant and can be baked in a water bath, and if not, it can be replaced by a white porcelain bowl.
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【Raw Materials】
Caramel layer raw material
Caster sugar - 50 g
10 g ———— water
Hot water ———— 25 g
Pudding layer raw material
Eggs – 2
Egg yolks – 1 pc
Caster sugar - 20 g
Milk ———— 200 g
Light cream - 50 g
Chiffon layer raw materials
2 eggs ————
1 protein ————
Corn oil – 20 g
Milk ———— 25 g
Low gluten flour – 30 g
Corn starch – 10 g
Caster sugar – 30 g
Lemon juice – to taste
Coconut oil – 6 g
Matcha powder – 3 g
【Production process】
1, first of all, we make a caramel base, take 50 grams of fine granulated sugar and add 10 grams of water to prevent the small heat in the pot from slowly burning until the color turns brown and then leave the fire, do not stir quickly when burning.
2, just away from the fire, add 25 grams of hot water, pour hot water to be careful of liquid boiling splash out.
3: Pour about 10 grams of caramel liquid into each mold and set aside.
4: Then we make a layer of pudding, take 2 eggs, 1 yolk, stir well and set aside. (Egg white one left behind the chiff layer with)
5: 20g of caster sugar, stir well, warm milk 200g, add egg mixture and stir well. Add 50 g of light cream and stir well.
6. Sifting the pudding twice will have a silky taste and pour into a mold filled with caramel solution.
7. Reduce the whole process over low heat and steam for about 20 minutes. Or bake in the oven at 140°C for 30 minutes in a water bath.
8, then we come to make a chiffon layer, take 2 eggs, egg yolk and egg white separated and set aside, take 2 egg yolks and break up. Add 20 grams of corn oil and 25 grams of milk to the egg yolks and stir well until they are emulsified.
9, sift in 30 grams of low gluten flour, corn starch 10 grams, according to the Z shape to stir evenly after the reserve, Z type stirring can avoid the batter tendon.
10: Prepare 6 grams of coconut oil, add 3 grams of matcha powder, stir well and set aside.
11: 3 egg whites (1 protein is left over from making pudding) Add lemon juice to an appropriate amount and start to beat. At the time of whipping, add 30 grams of caster sugar three times and beat to a state of 6 distribution bubbles, that is, lift the small curved hook with elasticity of the whisk.
12, first take 1/3 of the egg yolk paste to add egg yolk paste, mix evenly and then add 1/3 of the protein paste, continue to mix evenly, and then pour all into the egg yolk paste and mix evenly.
13: Add half of the batter to the matcha liquid prepared earlier and mix well
14, put the cake paste into the framed flower bag, squeezed into some solidified pudding mold, the cake paste squeezed to the same level as the mold mouth on the line.
15: Preheat the oven at 140°C in advance, fill the baking tray with water with a water bath, put in the prepared pudding mold, and bake for about 45-50 minutes.
16. Japanese caramel pudding is finished O (∩_∩) O
17, this popular Japan caramel pudding is divided into three layers, the bottom caramel layer, the middle pudding layer, the upper chiffon cake layer, if possible, the top layer can also be replaced by cheesecake Oh.
18, a spoon down the sound is really good, pudding is also full of elasticity, delicious O (∩_∩) O
【Tips】
1, matcha is oil soluble, so it is easy to dissolve with coconut oil, no coconut oil can be used with vegetable oil, coconut oil is relatively healthy and super fragrant.
2, the use of pudding mold needs to be high temperature resistance, can be baked in a water bath, if not can be replaced by a white porcelain bowl can also be Oh.
3, when making caramel, pour hot water must be careful, the liquid will be very boiling, carefully splashed out.