Caramel pudding cake

1

first to make caramel: 60 g fine sugar and 30 g water pouring into a kettle of fire。

2

Two spoons of hot water, evenly。

3

Caramel drops into the mold while it's hot。

4

Scrambled with molds and cooled and condensed。

5

Producing pudding: eggs, egg yolk, fine sugar and vanilla in the bowl。

6

The little fire of milk boils to heat。

7

While mixing egg fluids, the warm milk mix is even。

8

The egg milk is sifted and the room cools。

9

Making twilight cake paste while egg cream cools. (For more information, please refer to the previous edition of the video, "The Cheese Cake"

10

Put the pudding down slowly and slowly in a mold containing caramel。

11

Lightly put in the cake paste。

12

Put it in the oven and pour it in the hot water

13

The oven preheats 155 degrees in advance and fires on the lower floor for about 50 minutes。

14

Cake is baked and cooled, with a demould knife or a small knife around the wall。

15

Take a plate and put it on the mold and flip the button and pull out the cake. (Tips: Seal it in the freezer overnight and taste better

/Caramel fluid/1 and caramel fluids are prepared in slow fire, allowing for observation of the colour and state of sugar fluids. When the color begins to turn into amber, care is taken that it is easy to overwhelm the caramel or wipe it out. 2. Caramel changes from amber to caramel to hot water, with a stronger reaction in the hot water pan, and it is recommended that new hands wear gloves and operate as close as possible to the pot to prevent the spill from causing injuries. /Buding fluid/1 and hot milk will need to be added to the milk in small quantities and many times while mixing the egg fluid, so as to prevent the high temperature of the milk from resulting in the flaying of the fluid. 2. Post-blending pudding will have some atmospheric bubbles floating on the surface, which can be filtered through a sifter to filter some of the bubbles, while also filtering impurities in egg fluids. When you pour the cake to pudding, you have to slow down. The method used for baked pudding cakes is a bathing method, and it is recommended to use a solid bottom mold to prevent water entry. Don't use a coat-free mold. The cake can't expand or fall when it's out