Caramel sea salt, noodle cake

By VicentaLakin

Caramel sea salt, noodle cake
christmas eve is coming, and this taffy cake is very popular on the ins, in the fresh series. bananas and caramel salt sauce are definitely the perfect match! this formula mainly records how the cake is painted and how the sea salt caramel can be used to make the cake. and what about chocolate twirl? it's on my home page. here's a link for you. this is an example of a six-inch cake

Recipe Recommendations

  • Chocolate Qi
  • fine sugar 100 grams
  • qingshui 20 grams
  • light cream 150 grams
  • gelatin tablets
  • sea salt 1 gram
  • Sea salt caramel sauce 70 grams
  • pistachio nuts appropriate amount
  • almond slices appropriate amount
  • banana 3 pieces

Steps for Caramel sea salt, noodle cake

  • 1
    make a six-inch chocolate twilight cake early. a flat cut of three to four. chocolate chili cake practices are as follows: http://m.meishichina.com/recipe/359853/#hmsr=app&hmpl=msc ios&hmcu=share&hmkw=recipe&hmci=359853
  • 2
    A lighter cream is beginning to be applied below, and the fresh cream must be in the freezer for more than 24 hours. Don't let it freeze. It'll freeze the cream. Frozen light cream can only be made of eggbread, bread, etc.) The amount is 300 grams of light cream, 30 grams of fine sugar or sugar powder, and it will be enough to blow the cream to 70%, and if it does not flow, it will wipe the cake。
  • 3
    Light cream to seven distributions and 50% of another vessel for paste and flowers, and 50% of the remaining 50% to 10 distributions for cakes for the heart layer! About 10-20 seconds, please don't beat it! It's up to 10 distributions to prevent pasta cakes from crumbling or drumming. Take a piece of cake, put it on a plate or a bouquet, put the bouquet on a cup and put it in the cream. Shears a bag of about a cent of a mouth, and she uses her bag for a few laps of cream, and wipes it with a machete. Put on a slice of bananas of all sizes, and squeeze on the edges of bananas, like fruit, with butter
  • 4
    Continue with the last step and repeat the four cake pieces. The remaining 50 per cent of the cream used for paste is then covered with butter on the cake side and then flatbed with a machete. The rookies can use soft plastic scraping plates, which are vertically attached to the cake wall, using a scratch panel and a 15-degree corner of the cake, and then turn the wheel over and over again. The scratchboard and the top of the cake are then removed from the top to the bottom (i.e., slightly from the edge to the centre) and the face is wiped out. (Note: Every time you wipe a piece of paper, wipe the cream off the plate.) Good-looking cakes must be cooled in the fridge for half an hour in winter and take more than two hours in summer。
  • 5
    We'll make caramel sea salt showers while we're at it. First, two small pots are prepared, one of which is called a weight of 150 grams of light cream, which is put on the fire and warmed to boiling. The glitting tablets are immersed in cold water。
  • 6
    It would also be preferable to take a small, deep pot of 100 grams of white sugar and 20 grams of clean water to be flooded with white sugar and heat to make caramel. It is important that all the water be flooded with white sugar, and that it be evenly mixed before the fire is lit. Remember to wait until the fire begins to make sugar. Don't mix it, it'll return。
  • 7
    Little fire during sugar grinding, remember not to mix. The fire was quickly shut down in gold and yellow。
  • 8
    The freshly boiled cream is added to the caramel by a thin line, with a quick mix (at this point there will be a pot, there will be plenty of heat in the pot, preferably gloves to prevent heat burns). It would be best if the boiling cream were added to the syrup several times, not pour it all at once to prevent it from splattering。
  • 9
    It'll end up in a sticky state, and the caramel cream will be ready. The best position is to lift the razor and flow into thin lines. It's similar to Gannash, but better to operate. It's time to add sea salt and then continue to mix evenly。
  • 10
    Some 70 grams of caramel sea salt sauce are taken and the rest can be stored in sterile, clean bottles for other uses. 70 grams of caramel sea salt butter sauce blended into melt while hot in the bubbles and dried up the water。
  • 11
    Wait till the caramel sea salt is cold enough to warm your hands, put in a bouquet and cut your little mouth out. Go outside first, then in the middle. It can also be poured directly with small pots, and the effect is different。
  • 12
    When you get wet, your hands are as fast and slow as possible, and the caramel sauce with the glint is more fast to condensate, so it's easier to get on top. It's not easy to wipe it quickly with a machete, and it's too easy to cover it with decoration. Here's the cake with caramel sauce, baked for 15 minutes at 100 degrees, decorated the surface, green the pistachio fruit
  • 13
    The rest of the caramel cream can be stored in frozen refrigerators in sterile bottles and can be used next time in direct water insulation. I'm just on the side, decorated with light cream in the middle, developing a brain hole, all of it, all of it. Most of all, it tastes amazing

    • Caramel sea salt, noodle cake Make Tips

    One, what if the cream gets old and the hole gets covered? Take a cup and pour it into the hot open water, insert a steel plaster for a while, draw out a plaster and dry it with a tissue, and do it immediately on the cake wall with the cake face, if not repeat the above. Remember to wipe the cream off every time you do it

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