Caramel apple cake

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How to practice caramel: 1. Put 100G of sugar +20ML of water in a bowl. 2. Turn on a small fire. My home is an induction cooker and I turned on two lights. 3. Stir constantly until the sugar water turns brown and sticky. 4. Pour the syrup into the cake mold, turn it down, so that the syrup can be spread flat on the bottom of the mold, and place it on the side to cool.

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How to make the cake: 1. Separate the yolk and egg white of the egg for later use. Make sure the egg is left at room temperature for a while.

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2. Add sugar to the butter (I used cream + butter + salad oil) and stir until it is feathered, so that it looks silky, then add the egg yolks, add one one by one, stir evenly, and then add the second., then add 20ML of milk and continue to stir evenly. Sprinkle in flour in three times and add, mix well, and set aside. If the butter will solidify during this period, mix the ingredients through water.

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After making a big bubble in the egg white, add about 20G of sugar, continue to beat until the big bubble becomes foam, and add 20G of sugar. Continue beating until a trace of texture appears, then add the remaining sugar, a few drops of white vinegar, and beat until dry and beaten. I passed the time manually. It took me about 15 minutes. It was very simple.

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4, at this time the oven can be preheated, 160°5 minutes or so. 5. Mix the beaten egg white with the egg yolk paste prepared before. 6. Slice the apple, put it on top of the cooled caramel, pour in the mixed batter and shake twice.

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7. Put in the oven at 140° for 40 minutes. Everyone's oven is different, and it's almost time for you to take the Qi Feng exam according to usual times.

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After the cake is baked, take it out and turn it upside down. After cooling, hang it on the edge with a knife and you can take it out ~~

PS: For the oil, I used a combination of butter, cream, and salad oil. The butter makes the milk cake very fragrant. As for the cream, I'm not quite sure myself, and as for the salad oil, since butter and cream are too expensive, I used less of them and added some salad oil to make up the volume. The taste is just the same! Remember that eggs and butter must be at room temperature. The butter needs to soften at room temperature before it can be whipped, and since the egg yolks need to be added to the butter, if they are cold, the butter will harden and you won't be able to mix it evenly. If the butter freezes and can't be stirred during the process, you can mix it evenly over a water bath. For those with a sweet tooth, feel free to add more sugar.