Caramel Pudding Cake Recipe

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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.

Caramel Pudding Cake Recipe
Prep:
Cook:
Total:
Level: Intermediate
Yield: 10 servings

Ingredients

Caramel
berry sugar 100 g
Hot water 20 g
Pudding
Egg 4 (about 220g)
yolk 4 (about 60g)
Pure Milk 800 g
berry sugar 40 g
Vanilla extract 1 g
Hot cake
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

Instructions

  • Boil the fine granulated sugar over medium low heat until it melts and turns light brown.

    Tinrry + Caramel Pudding Cake (Japanese pudding)
  • Weigh hot water in the process of boiling caramel to ensure the temperature of hot water;

    Tinrry + Caramel Pudding Cake (Japanese pudding)
  • 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;

    Tinrry + Caramel Pudding Cake (Japanese pudding)
  • Divide the caramel evenly into the container, shake it gently and spread it evenly at the bottom of the container.

    Tinrry + Caramel Pudding Cake (Japanese pudding)
  • Add fine granulated sugar to the four whole eggs and egg yolks and break them up.

    Tinrry + Caramel Pudding Cake (Japanese pudding)
  • Weigh and add pure milk, gently mix well, add vanilla essence and mix well.

    Tinrry + Caramel Pudding Cake (Japanese pudding)
  • Filter the pudding liquid at least 3 times to filter out egg tendons and bubbles to make the pudding liquid more delicate.

    Tinrry + Caramel Pudding Cake (Japanese pudding)
  • Divide the pudding liquid evenly into the container; Tips: at this time, the caramel in the container has solidified into a soft solid state.

    Tinrry + Caramel Pudding Cake (Japanese pudding)
  • Preheat at 140 ℃ above and below the fire, and sift the low gluten flour for standby.

    Tinrry + Caramel Pudding Cake (Japanese pudding)
  • Milk and corn oil are slightly emulsified with an egg beater and heated over medium low heat until the milk emits heat.

    Tinrry + Caramel Pudding Cake (Japanese pudding)
  • 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.

    Tinrry + Caramel Pudding Cake (Japanese pudding)
  • Separate the egg yolk and egg white, add the egg yolk into the batter three times, and mix well with a manual egg beater.

    Tinrry + Caramel Pudding Cake (Japanese pudding)
  • 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).

    Tinrry + Caramel Pudding Cake (Japanese pudding)
  • 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;

    Tinrry + Caramel Pudding Cake (Japanese pudding)
  • Break up the caking of the remaining protein cream, pour all the egg yolk paste into the protein cream, and quickly mix evenly.

    Tinrry + Caramel Pudding Cake (Japanese pudding)
  • 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.

    Tinrry + Caramel Pudding Cake (Japanese pudding)
  • Smooth the cake paste surface with a small spatula;

    Tinrry + Caramel Pudding Cake (Japanese pudding)
  • 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.

    Tinrry + Caramel Pudding Cake (Japanese pudding)
  • 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.

    Tinrry + Caramel Pudding Cake (Japanese pudding)

Tips

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.

Nutrition Facts

Per Serving ( 85 g ) :
calories216 calories
carbohydrate40 g
cholesterol14 mg
fat5.7 g
fiber0.9 g
protein2.1 g
saturatedFat3.3 g
sodium177 mg
sugar29 g
transFat0.2 g

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