Sea salt caramel cake recipe
Caramel solution: Boil white sugar over medium heat with water until amber, pour in boiling water and sea salt, stir evenly, and let it cool for standby
|6-inch sea salt Caramel chiffon|
|Caramel solution||20g white sugar, 10g water, 20g boiled water and 3g sea salt|
|Corn oil||20 g|
|Low powder||50 g|
|White sugar||30 g|
|Vanilla extract||A few drops|
|Sea salt Caramel Cream|
|unsalted butter||400 g|
|Sea salt Caramel Milk Sauce||50g white sugar, 20g water, 100g light cream and 4g sea salt|
|Sea salt Caramel noodles|
|White sugar||20 g|
|Sea salt||1 g|
|gelatin sheets||2 g|
Caramel solution: Boil white sugar over medium heat with water until amber, pour in boiling water and sea salt, stir evenly, and let it cool for standby.
170 degrees preheating. Separate the egg yolk and egg white, add corn oil to the egg yolk to emulsify, add caramel juice and milk, stir evenly, screen in low powder and mix well.
Pour the egg white into the mixing bucket of the cook's machine, add white sugar and vanilla essence, open for 5 gears and beat until it is slightly curved.
Dig a piece of protein cream and egg yolk paste and mix evenly, then pour it back into the protein cream and mix evenly; Pour the cake paste into the mold from a high place, drop it several times, shake out large bubbles, and then send it to the middle and lower layers of the oven.
Put the cake in the middle and lower layers and bake at 150 degrees for 45 minutes.
After the furnace is discharged, shake out the hot gas and turn it upside down to cool.
Sea salt Caramel Milk Sauce: Boil white sugar with water over medium heat until amber, pour in light cream and sea salt in several times, and stir well.
Sift it and let it cool.
Add milk sauce to the light cream, pour it into the mixing bucket of the cook's machine, and play it until 67. After distribution, divide it into half for plastering and flower mounting. It is in the state of plastering cream.
The remaining half continues to be sent to 89 points for sandwich.
The cake blank is divided into 3 pieces, one layer of cake blank, one layer of sea salt Caramel Cream, and the sandwich can add Funa Caramel crisp beads or cocoa chips.
First roughen the cake, then cream it. After the cake is wiped, put it into the freezer to make the surface.
Sea salt Caramel noodles: Boil white sugar with water over medium heat until amber, pour in light cream and sea salt, stir evenly, add butter while hot, cool to about 50 ℃, add cold water soaked Geely Ding tablets, stir evenly, sift and put them into flower mounting bags for standby.
Take out the cake from the freezer, squeeze it on the shower surface, and finally decorate it with flowers.
You can't stir the caramel first. Shake the pot to heat the sugar water evenly. Pour in the liquid before stirring.
The color of boiled sugar determines the color of the cake. If it is too light, it will not look good, and if it is too deep, it will be scorched and bitter. It is convenient to observe with a white pot, and amber is better.
It is recommended to make cake blank and sea salt Caramel Milk Sauce one day in advance. The milk sauce must be thoroughly cooled before it can be mixed with whipped cream.