This is a cake with a high caramel ratio, full of characteristics, and the addition of apples neutralizes the bitter taste of caramel and enhances the aroma.
By Asian Coffee Pastry
Butter 380 g
Baby granulated sugar A 420 g
Whole eggs 360 g
Egg yolks 120 g
Low gluten flour 250 g
Baking powder 5 g
Cake crushed 200 g
Light cream 150 g
Baby granulated sugar B 150 g
Semi-dried apples 300 g
1, [semi-dried apple] the apple diced, put into the baking pan, bake with the wind stove 120 ° C for 25 minutes, remove a certain amount of moisture in the apple, the specific baking time should be determined according to the size and how much of the diced apple.
2: Pour B baby sugar into a sugar pot and heat until caramel colored.
3: Heat the light cream slightly and slowly add to the caramel.
4: Add semi-dried apples and stir-fry.
5: Mix well and pour into a basin for later.
6: Pour butter and baby sugar into a mixing bucket and fan until saccharified.
7: Add part of the whole egg and the egg mixture composed of egg yolks and mix well.
8: Add the crushed cake, then add the remaining egg mixture and mix well.
9: After that, remove the mixing bucket, add the sieved powder, and stir evenly until smooth.
10: Finally, add the apple mixture and mix well.
11: Pour the batter into a mold with oil paper attached to it, put it in the wind stove, and bake at 150 °C for 1 hour.
12. De-mold the cake body that has been baked and cooled, sprinkle the bottom of the cake body with uniform granulated sugar, and then use a small flamethrower to burn the sugar of the cake body, and use the light sugar color as a display surface.
13. Then burn a part of the sugar on a non-stick baking sheet with a musket to naturally form an irregular shape to cool. A small amount of sugar is then burned with a musket on a non-stick baking sheet to form a caramel, which naturally forms an irregular shape and cools it as a decoration.
14. The completion status is as shown in the figure.
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