Caramel cascadile

1

Massive photo of materials: sweet sugar for caramel and a little cold water; pure milk, eggs, small amounts of fine sugar (optional), vanilla (optional); vanilla is replaced by half a vanilla。

2

Forty-five grams of fine sugar and 10 grams of cool water are added to the small pot to heat with a small fire; this step is better with an electromagnetic furnace or an electric pottery than with an open fire, where the bottom of the pot can be evenly heated, which can only heat in the middle, to the detriment of temperature control; first, do not mix to prevent reverse sands。

3

When the syrup appears light brown, it is easily mixed with a small spoon, with a hand-carved pan, leaving the fire at any time, because two more seconds of heat can make the syrup rapidly color and taste bitter; when the syrup reaches a bit of a bit of brown, it leaves the fire, and then the temperature will turn the syrup into amber。

4

Pour the syrup into a 6-inch solid bottom cake mould; the syrup condensate even if it is not covered with the bottom; and put it aside。

5

Eggs in the egg bowl。

6

Add 20 grams of white sugar, so that most of the sugar melts with eggs; as caramel is also sweet, it is optional。

7

Milky little fire heats up, and a small bubble on the surface is off fire。

8

A small amount of milk is slowly poured into the egg fluid and mixed to prevent overheated milk from burning the eggs into eggs。

9

A few more drops of vanilla; if the vanilla seeds and herbs can be boiled with milk at step 7, then the vanilla herbs can be removed at step 8; or if there is no vanilla and vanilla herbs, there is no。

10

Eggs and milk is filtered into caramel-bearing moulds to remove large amounts of protein and a small amount of pollen and foam。

11

The mold is placed in an oven filled with cold water, which is half the height of milk egg fluid。

12

In the preheated oven, 160 degrees up and down, 30 minutes。

13

(a) A short drying of the furnace, which is preserved in the freezer, and when it is cooled with a small knife, which is placed in the inner wall of the mould, which can be eaten

14

If there is no 6 inches of cement, it can be replaced with a bowl of toast or ceramic or a bowl of high-temperature glass; because it's so delicious, I baked a pudding with the recipe above, and I split it into a bowl。

15

Repeat the production process above and sift the milk egg fluid into a small bowl, insulated from the water。

16

When it was frozen, the knife was drawn around the inner wall, and the pin was removed。

17

Or dig it in the bowl with a little spoon。

18

Caramel cascadile, nice mouth

1. Caramel needs a small fire, especially after a change in colour, and it is important to watch carefully to prevent excessive temperatures that make the syrup dry and change performance, and to produce toxins, not only without sweetness, but also with toxins; 2. The mold can be taken hand-to-hand, and if you want the finished product to look good, it can be removed; it can be dug directly in the bowl with a spoon, just for the taste; 3. Castile pudding, in white, is the milk evaporated egg snail, which is replaced by steam; and, without a oven, it can also try water evaporation, just keeping the fire in motion and avoiding large internal holes。