Inverted caramel apple cake
By VicentaLakin
Autumn apples are sweet and fragrance, and a few caramel apples are baked with sponge cakes, and sweet sweet honeys have a strong taste of apples and thick caramel. PG2311w, with a nice fine veggie oven, the cakes are rising, and the caramels and apples at the bottom are better permeating into the cake, eating one piece, giving the slightly chilling autumn a warm and satisfying sun。
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Inverted caramel apple cake
1
Food is a big picture; apples can choose Fuji apples with plenty of water and a soft taste。
2
apple belt cut about 1 cm thick。
3
Apples go to seed, leave a full circle, and the other pieces can be cut into leaves according to the base size of the 6-inch mold。
4
The fine sugar enters the stainless steel bottom milk pan, and the small fire heats it, so that when the sugar melts into a little yellow, it is easily mixed with silicone shovels。
5
When the syrup becomes light brown, butter is added; mixed with high-temperature silicon shovels to fully melt the butter。
6
Add apples, light fire for a few minutes, soften apples; turn off the fire。
7
Put the apple plate code in the 6-inch solid-dependant mold and then get the syrup in。
8
Spongecake is made below: butter insulated water melts back up。
9
All eggs are fed into an oil-free, water-free eggbasket, with a single addition of fine sugar。
10
An electric omelet is used to hit the egg fluid in light yellow, which is significantly larger and lighter; the omelet is lifted, the egg paste is slowly down and the line is not lost for 10 seconds。
11
Scavengered flour in egg paste。
12
Flip evenly。
13
Full mixing of butter and milk。
14
Take a little bit of paste into the butter milk solution and mix it evenly。
15
Down the pelvis, it's flat with a shovel, and it's fine and radiant。
16
Put the cake down in the caramel apple-painted mold, hold it up a little bit, remove the bubble。
17
Delivery to pre-heated ovens, where the moulds are placed in the middle; up and down to 150 degrees for 50 minutes; at the end of the last five minutes, if the colour is too deep, the oven doors can be opened quickly to cover with tin paper; there is no need to rebut the oven, with the molds on the hanger, and it is naturally cool。
18
Draw around the inner wall with a demersal knife, attach it back to the plate, and pour the syrup on the apple。
19
Caramel apple inverted cake, fruit fragranceInverted caramel apple cake Make Tips
1. Caramel heats up from the suture of the mould, so it is desirable to use a solid bottom cake model; 2. This is not limited to a 6-inch bottom cake model, which can be used to make a small choreography, which is also good-looking; if used with an 8-inch mold, the cake material can be doubled to one-fold; 3. The temperature and time of the roast will be adjusted to the actual state of the moulds and ovens used。