White chocolate caramel cake dessert making method, easy to learn how you learned the ingredients

<h1 class="pgc-h-arrow-right" data-track="2" > ingredients</h1>

1/3 cup (50 g) bootleg flour

1/3 cup (50 g) plain (generic) flour

Cup (165 g) of firmly packed brown sugar

2/3 cup (50g) dehydrated coconut water

90 g (3 g) butter, melted

395 g (14 g) sweetened condensed milk

30 g (1 g) butter, extra

2 tablespoons gold syrup or syrup

Coarse crushed stone cup (105 g), baked

500 g (1 lb) white chocolate, coarsely chopped

1 tbsp vegetable oil

Pink food coloring

<h1 class="pgc-h-arrow-right" data-track="15" > method</h1>

60 tablets

Preheat oven to 160°C/325°F. Grease 20 cm x 30 cm (8 in x 12 in) pan; scribble with baking paper, stretching the paper 5 cm (2 in).

Sift the flour and sugar into a bowl, add coconut and butter and press the mixture evenly over a saucepan. Bake for 15 minutes.

Meanwhile, heat the condensed milk, excess butter and syrup in a small saucepan over medium heat for about 15 minutes until the caramel mixture turns golden brown. Work quickly, pour the caramel over the base and smooth with a metal spatula. Use a spatula to press the nuts into the caramel. Bake for 10 minutes; cool.

Place half of the chocolate and oil in a small saucepan and stir over low heat until smooth. Pour over the caramel. Refrigerate for 30 minutes.

Place the remaining chocolate and oil in the same clean pan and stir over low heat until smooth; toning with pink food coloring. Pour pink chocolate over white chocolate. Refrigerate for 2 hours.

When you want to eat it, take it out and take it out, and adults love to eat it