Caramel Pudding Cake Recipe
This caramel pudding cake looks simple and ordinary, but you can enjoy the softness of the cake, the smoothness of the pudding and the richness of caramel.
|berry sugar||100 g|
|Hot water||20 g|
|Egg||4 (about 220g)|
|yolk||4 (about 60g)|
|Pure Milk||800 g|
|berry sugar||40 g|
|Vanilla extract||1 g|
|Egg white||3 (about 110g)|
|yolk||3 (about 45g)|
|Corn oil||20 g|
|Pure milk||30 g|
|low-gluten flour||25 g|
|berry sugar||25 g|
Boil the fine granulated sugar over medium low heat until it melts and turns light brown.
Weigh hot water in the process of boiling caramel to ensure the temperature of hot water;
When the caramel begins to emit hot gas and bubble at the edge, it can leave the fire. Pour hot water at one time and stir evenly;
Divide the caramel evenly into the container, shake it gently and spread it evenly at the bottom of the container.
Add fine granulated sugar to the four whole eggs and egg yolks and break them up.
Weigh and add pure milk, gently mix well, add vanilla essence and mix well.
Filter the pudding liquid at least 3 times to filter out egg tendons and bubbles to make the pudding liquid more delicate.
Divide the pudding liquid evenly into the container; Tips: at this time, the caramel in the container has solidified into a soft solid state.
Preheat at 140 ℃ above and below the fire, and sift the low gluten flour for standby.
Milk and corn oil are slightly emulsified with an egg beater and heated over medium low heat until the milk emits heat.
Pour the heated liquid into the low powder immediately and mix well for standby; Tips: there is oil on the surface of the batter and the texture is rough. If the batter is agglomerated or too thin, the scalding fails.
Separate the egg yolk and egg white, add the egg yolk into the batter three times, and mix well with a manual egg beater.
Whisk the egg white, add the fine granulated sugar in three times, whisk until the surface of the protein cream is uniform and fine, and lift a straight hook (refer to the video for details of the time and method of adding the fine granulated sugar and the speed of the egg beater).
Use the manual egg beater to break up the caking of the protein cream, divide a small part into the egg yolk paste and mix evenly;
Break up the caking of the remaining protein cream, pour all the egg yolk paste into the protein cream, and quickly mix evenly.
Put the cake paste into the flower mounting bag and squeeze it into the container. The density of the cake paste is less than that of the pudding liquid and will automatically float on the surface; Tips: after the cake paste is made, it is easy to defoaming, and the operation speed should be fast.
Smooth the cake paste surface with a small spatula;
Send it to the middle and lower layers or lower layers of the preheated oven, pour hot water into the baking pan (more than 80 degrees, hot gas will be emitted when pouring out), bake it at 140 degrees up and down for about 1 hour, the cake will bulge to a certain height, and the surface will be golden yellow.
The baked caramel pudding cake is slightly cooled at room temperature (it is normal to have a slight depression on the surface). It is recommended to refrigerate to set the pudding and then eat it. The taste will be better.
The pudding bowl used this time is a high temperature resistant mold that can be baked in the oven water bath (but not directly). If not, it can be replaced with any mold that can be baked in the oven.