Caramel Machido
By VicentaLakin
Machido means "stamp" in Italian, "stamp of love" among lovers — you are in my heart. It's a uniquely stylish pastry
Recipe Recommendations
- egg yolk 32g
- fine sugar 75g
- low-gluten flour 75g
- butter 30g
- milk 155g
- gelatin 5g
- rum 7.5G
- light cream 5g
- whole egg 160g
- protein 120g
- cocoa powder 20g
- chocolate 45G
- water 5g
- sweetening
- roast
- several hours
- senior
Steps for Caramel Machido
1
1. slow blending of 150 g of egg yolk with full egg and fine sugar
2
2. Fast-to-colour white-haired thickness sufficient
3
protein with thin sugar, 60 g to 80%
4
Combining protein and yolk
5
Sifting in low-banded powder and cocoa powder continues to mix evenly
6
The melted butter continues to be evenly mixed
7
7. load the mould, put it in the depp oven, baked 160 degrees, baked 40min
8
The cake is cold and cut into thin pieces to spare the mold
9
9. Heating milk to 60 degrees
10
Heat the sugar with caramel and add milk at 60 degrees C
11
The yolk is slowly added to the caramel milk, and it continues until the bubble
12
Add black chocolate melted to 30°C, evenly mixed with an eggbeater
13
With rum and soft glitting with ice water
14
(b) A smooth mix of light cream and caramel paste
15
Finally, the baked chocolate sponge cake is cut into a square that drops the man in moose
16
Put the fine sugar in the stainless steel plate and boil it into caramel. even
17
Add glitting smooth with ice water
18
In three hours, take out the caramel macchiato semi-finished product from the fridge and put it on the net and put it on the caramel shower
19
Slice after cool condensingCaramel Machido Make Tips
Caramel heating must be continuously mixed, not cooled, before it produces sugar; sponge chocolate cakes can be added to Moose at will