Caramel cheese pudding
By VicentaLakin
After drawing on several recipes and combining the taste of the home and the little oven used, the man's caramel cheese pudding was born. The cheese is home-made with yogurt, very fine, and the cake is fine and wet. The pudding is not perfect. There's a small gas hole. Good thing I'm not a virgin. It seems that all the sweets with caramel are particularly delicious, and this pudding is no exception. If you're lazy, just dig it in the cup with a spoon. At the end of the day, there's a lot of caramel on the bottom, and it's so sweet. If you're serious, find a nice little plate, put the pudding back on the plate and the caramel drops down. It's a top-level cake, and this time it's the bottom, absorbs some of the caramel that's flowing in, and tastes more wet。
Recipe Recommendations
- eggs of 3
- egg yolk one
- milk 320 grams
- fine sugar 50 grams
- corn oil 15 grams
- fresh cheese 30 grams
- low-gluten flour 20 grams
- cold water 15 grams
- hot water 45 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Caramel cheese pudding
1
All materials are ready: caramel materials, pudding materials, cheesecake materials are weighed and graded, so they are methodical。
2
Caramel fluid first: fine sugar and 15 grams of cool water are integrated into the small pot, which should be thickened with a deep pan and evenly warmed; the small fire heats up, and does not mix in the middle to prevent antisalms。
3
Sugar turns to light brown, with many big and small bubbles on the surface; caramel can be dark, but if it's too deep, it means bitter, so colour is the best。
4
Turn off the fire and immediately pour 40 grams of hot water into the caramel, at which point a small amount of sugar will be splattered to guard against the heat, and a small pot will be raised and softly moved, which will be caramel。
5
The caramel fluid is evenly poured into the five pudding cups and sent to the refrigerator for cooling until it is assembled。
6
To make pudding: pour three full eggs, one single yolk, milk, fine sugar in the pot, evenly mix it with a manual omelet, and completely melt the fine sugar。
7
It sifts the pudding, removes the non-melting egg slag, and after sift the pudding will be more delicate; it will be put aside。
8
To make cheesecakes: mix corn oil and milk with oil-free stars and pour them into eggs and butter。
9
Fresh cheese, cheese soaks, needs to be mixed with spoons to make fine cheese paste free of the creeps; lastly, low-weave flour is sifted, evenly mixed and side by side。
10
The egg is pumped into an oil-free, water-free pelvis, a high-speed bubble from an electric omelet, and half of the fine sugar; and, in turn, the barbed-in, the protein is luminous, and when there is a small number of textures, the egg-cutting instrument is lifted, and the protein paste has a neutral bubble, i.e., a big bend hook。
11
One third of the protein is taken into the cheese paste, evenly mixed。
12
Put the pasta back in the protein pan。
13
Scratching with razors, smoothing with fine, radiant cheese cakes; filling the cakes in a big bag to spare; after this operation, the oven starts preheating 140 degrees。
14
The assembly began as follows: the pudding cup with caramel in it was removed from the fridge, the pudding was pouring into the cup at a rate of six or seven, and the excess pudding was pouring into the other cups, except for the absence of caramel; the pudding was mixed with caramel at first, but because of the magnitude of the caramel fluid, the caramel fluid was sequestered into the bottom of the cup for a minute or two, and the layer was clearly visible。
15
Finally, the paste is squeezed into the cup, with a wall around it, then into the middle and above, until it becomes full。
16
Scratch the top of the cup with a razor, so the baked cake is better; hot water pours into the grill; and an extra half a cup can be fertilized with a steam pan。
17
Put the pudding cake in the preheated oven for 140 degrees 30-40 minutes; there is limited space in the mini oven, and the cups are high, and the surface is very easy to bake, so when the cake rises and stabilizes, it can open the oven door and quickly put a tin piece of paper, so that the colour of the surface is beautiful。
18
They are free of retorts and can be eaten by natural cooling or refrigeration and taste better。Caramel cheese pudding Make Tips
1. The dessert appears to have a lot of steps, but is still simple in three parts; the cheesecake tastes a little more thinner than the tweak cake, which can be replaced by a tweed cake; the pudding is also good if only the caramel and pudding are used; 2. The sugar in the pudding is not too small or tastes too flat; 3. The plume in the freeze is retweaked on the plate and the cake partially absorbs a portion of the caramel, which is wetter and lighter; and 4. The temperature and timing of the roasting is adjusted to the depth of the cup and the oven。