Five-layer crystal pudding taro cake from Taiwan Hualien a cake shop called Hongyu, the boss came from a dock worker family, and later learned to bake, start a business to open a shop, with real materials, affordable, its home is most famous is the five-layer taro cake, soft cake with smooth and tender pudding, plus dense taro paste filling, the top floor is mellow coffee jelly, beautiful vision, five layers of delicious, once satisfied!
Water crystal pudding taro puree egg cake
Materials
Cake body (28*28 square plate)
Schucoman corn salad oil 44g
Schukermann low gluten flour 72g
Schukermann bakes fine granulated sugar 52g
4 eggs
Milk 80g
Lemon juice to taste
Taro puree layer
Peeled taro 650g
Schukermann white sugar 75g
Light cream 50g
Milk 100g
Pudding layer
Milk 330g
Light cream 130g
Schukermann bakes fine granulated sugar 60g
Shucoman Gelidatin Tablets 10g
3 egg yolks
Coffee crystal layer
Black coffee 1 sachet
Boiling water 300g
How to do it
★ The need to make taro cake is more cake slices, so the second portion can make two 28 * 28 baking pan cake slices, spread in the 8-inch direction mold, we are to bake two plates at a time, there is only one oven at home, you can halve the two baking.
★ Cake slices: The post-egg method is used to make the cake body more delicate.
(1) Separate the 4 egg yolks and egg whites, put them in two clean, waterless and oil-free bowls, and set aside.
(2) Take another clean bowl, pour milk and salad oil into the bowl and stir until the oil and milk are fully emulsified.
(3) Sift through low gluten flour and stir until there is no sense of granulation.
(4) Add 4 egg yolks and stir well until smooth, so that the yolk paste is complete.
(5) Add an appropriate amount of lemon juice to the protein bowl, first low speed, then turn high speed to send until the fish bubble eye appears, then add fine granulated sugar, fine granulated sugar is added three times, the meringue is sent to wet foaming, (showing delicate lines, pulling up a large curved hook to fall back) If the protein is too hard, the cake will crack and eat dry Oh ~
(6) First take a part of the meringue into the egg yolk paste and mix well.
(7) Then pour the mixed cake paste back into the meringo bowl, mix and mix evenly, remember not to use the method of turning circles, easy to defoam. The cake paste will have a certain degree of fluidity, if there is no liquidity at all, it is that the protein is too hard!
(8) Pour the cake paste into the baking sheet, shake it gently, and then put it into the preheated oven at 175 degrees, bake in the middle layer for 35 minutes, and the specific time also needs to be determined according to the temper of the oven. Remember, this cake paste is made in two portions. Making one will be thicker.
(9) After the oven comes out, shake the plate, put the cake roll together with the oil paper on the drying rack, tear off the four sides to cool, and set aside.
(1) The taro is steamed and pressed into a puree.
(2) Flour taro steamed, pressed into puree + white sugar + light cream + milk, stir well, the amount of liquid is added in an appropriate amount, just adjust the dry humidity. The final degree is probably a little bit of flow, and the side is applied to a flat state.
(1) Soak the gelatin tablets in ice water to soften, and then drain the water after becoming soft.
(2) Prepare a milk pot, pour in milk, light cream and caster sugar, stir well and heat to 60 degrees on low heat.
(3) Cool down slightly, add the foaming gelatin flakes and stir until melted.
(4) Pour in the egg yolk liquid, stir well, heat to 80 degrees, turn off the heat.
(5) Let cool to 30 degrees and pour into the cake layer.
(2) Black coffee brew with boiling water to flush out the coffee, there is no such, with that kind of granular, add boiling water to brew.
(3) Add white sugar and stir well.
(4) Wait until cool to 40 degrees, add the soaked gelatin slices, stir until the gelatin slices melt, let cool to 29-30 degrees at room temperature, pour into the mold.
Assembly (mold size: 8 inches)
(1) Use the bottom of the mold to cut out two slices of cake.
(2) Put the first slice in the mold with the baked noodles facing upwards.
(3) Fill in the taro paste filling and level it.
(4) Add a second slice of cake, pour in the pudding liquid after pressing, and cover with plastic wrap.
(5) Put it in the refrigerator to refrigerate and solidify until the surface does not flow, you can pour in the coffee liquid, refrigerate for more than 6 hours or set the shape overnight.
(6) Use a hair dryer to blow around for a few seconds, gently release the mold, cut the pieces and eat.
Taro cake is delicious enough, the top of the coffee jelly can be degreased to improve the level, if you do not like the coffee jelly, the top layer can also be replaced by a caramel layer, but the feeling of coffee jelly is still more distinctive.
tips
Q: Wouldn't it be difficult to look so complicated with the cake?
A: It will not be difficult, it is all basic skills, but the program is a little more, and it also needs to wait.
q: Can I reduce the level of doing?
A: It is completely ok, the taro puree and cake layer are delicious, and the pudding and coffee jelly layer is to increase the layer.