Caramel pudding cake
By VicentaLakin
The three combinations of caramel, pudding and cake are, yes, the three combinations that make the cake taste multilayered, and the caramel charred without getting tired of soft pudding and soft cake, and the beauty of the tongue cannot resist
Recipe Recommendations
- sweetening
- baking
- half an hour
- senior
Steps for Caramel pudding cake
1
First the caramel bottom, the sugar and the water pour into the little milk pot, the little fire on the electromagnetic furnace slowly joins the boiler, and the midway slightly boils to the caramel color
2
After the fire, when the heat falls into the ground of the grinder, the whole face is spread evenly, and then it becomes hard
3
Then do the pudding, milk with fine sugar, heat it up and melt it
4
Add yolk to the whole egg fluid, mix it evenly, drop a few drops of vanilla and add to the flavor
5
The good pudding sifted off the impurities and put it aside
6
Finally, make a cake layer
7
Adding sifted low powder, quickly mixing it with a manual omelet
8
Add the yolk
9
And then we'll mix milk into yellow paste
10
The proteins are filled with fine sugar, which is electrically pumped into a wet hair bubble
11
One third of the distributed protein goes to the yellow paste and it's evenly mixed
12
And then pour the yolk paste into the remaining proteins and mix it in the direction of 2 to 8 o'clock
13
And finally, pour the pudding on the borrowed caramel
14
And then it pours into the paste, because the paste is lighter, so it floats on it, and it pours into the mold, and it scratchs the surface
15
The oven preheats 160 degrees, sets a bowl of hot water at the bottom, sets up a roast net, and sets the cake in a bath for 50 minutes
16
The baked cake will be cooled and the buttons will be off
17
I just want to say, it's delicious
18
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