This caramel pudding cake left a deep impression on me when I first tasted it, the amber caramel glowed, the pudding was tender and sweet, the cake part was delicate and dense, when eating it was upside down from the mold, the cake absorbed the taste of caramel juice, and it tasted different.
To make this cake using Xinliang's new product master series soft white low gluten flour, flour particles are finer and even, gluten, ash is low, very suitable for cakes, biscuits, etc., 1 kg small package is also more suitable for family use.
Caramel material: 75 g of sugar, 22 g of water, 1.5 g of salt, 45 g of hot water
Pudding Ingredients: 3 eggs, 1 egg yolk, 45 g sugar, 300 g milk
Ingredients: 2 eggs, 30 g milk, 30 g soft white low gluten flour, 25 g corn oil, 25 g sugar, 1/4 teaspoon white vinegar
make:
1. All materials are ready.
2. Place the sugar and 22 g of water from the caramel ingredients in a small pot.
3. Heat over low heat, shake the pot appropriately, and the sugar melts gradually into amber.
4. Add salt and hot water.
5. Stir well.
6. Pour caramel juice into a pudding bowl and spread evenly over the bottom, about 3-4 mm thick. Place the pudding bowl in the refrigerator for 30 minutes until the caramel solidifies.
7. Put the eggs, yolks and sugar in the pudding ingredients in a basin and stir well.
8. Heat the milk to 60°C over low heat.
9. Slowly pour the hot milk into the egg mixture.
10. Stir while pouring and mix well.
11. Sift the pudding solution twice.
12. Let the pudding liquid cool and set aside.
13. Place the milk and corn oil in the chiffon cake ingredients in a container and stir well.
14. Sift in soft white low gluten flour and mix well.
15. Add 2 egg yolks.
16. Stir well.
17. Add white vinegar to 2 egg whites and whisk until coarsely brewed in an egg whisk.
18. Add sugar twice.
19. Wait until the egg whites are beaten until wet and frothy.
20. Place 1/3 of the egg white batter in the egg yolk paste and mix well.
21. Pour the egg yolk paste into the egg white pot and mix well into a garg.
22. Pour the pudding solution into a pudding bowl until 7 minutes full.
23. Squeeze in the cake batter from the outside to the inside along the edge of the bowl and fill the pudding bowl.
24. Put the pudding bowl into the baking tray, add hot water to the baking tray (between 80-100 ° C), put it in the oven that has been preheated in advance, bake at 140 degrees celsius for 50 minutes, until the surface of the cake is golden brown and ready to bake. When it is not too hot, use a release knife or knife to make a circle along the inside of the pudding bowl, and then buckle upside down on the plate to serve.
The essential:
1. Caramel boiling must be made with a low heat, and properly shake the pot body to heat the inside evenly, sugar juice discoloration should be closely observed, must not be overheated, otherwise it will become scorched.
2. The pudding will be more delicate when sifted through the pudding liquid.
3. Chiffon egg white paste can be whisked to wet foaming.
4. Caramel pudding cake tastes better when refrigerated, and is best eaten with sugar-free coffee or tea.