Japanese caramel pudding
By VicentaLakin
The Japanese caramel pudding burns in three layers, the bottom caramel layer, the middle pudding layer, the upper twirl cake layer, and, if necessary, the top one. Note: The pudding moulds used need to be high-temperature-resistant, so that they can be baking in water, or if they can be replaced with white china bowls。
Recipe Recommendations
- fine sugar 50 grams
- qingshui 10 grams
- hot water 25 grams
- light cream 50 grams
- corn oil 20 grams
- low-gluten flour 30 grams
- corn starch 10 grams
- coconut oil 6 grams
- matcha powder 3 grams
- lemon juice appropriate amount
- eggs of 2
- egg yolk one
- warm milk 200 grams
- protein one
- milk 25 grams
- sweetening
- baking
- an hour
- senior
Steps for Japanese caramel pudding
1
First we make caramel bottoms, take 50 grams of fine sugar and add 10 grams to the water。
2
The whole small fire is burned slowly until it turns brown, and does not mix quickly。
3
When the fire breaks out, 25 grams of hot water are added, and when the hot water is poured, be careful that the liquid boils。
4
Put about 10 grams of caramel in each of the molds and put it aside。
5
Then we make pudding, we get two eggs, one egg yolk, and we mix it evenly. "One of the proteins is for the back twirl."
6
Add 20 grams of fine sugar, evenly mixed。
7
Add 200 grams of warm milk and evenly mix the egg fluid。
8
Add light cream, 50 grams, evenly mixed。
9
Two siftings of pudding will be smoother。
10
Rewinded in a mould containing caramel fluid。
11
It's a small fire, evaporated for about 20 minutes. Or the oven 140°C, with a bath for 30 minutes。
12
Then we'll make a twilight layer, get two eggs, separate yolk and protein, and take two of yolk. Add 25 grams of milk and mix it evenly to lactation。
13
Add 20 grams of corn oil and mix it evenly to lactation。
14
Scan low-banded flour 30 grams and corn starch 10 grams。
15
THE Z FONT MIX IS EVENLY BALANCED AND THE Z FONT MIX AVOIDS A SPRAIN。
16
Prepare 6 grams of coconut oil for 3 grams of tea powder to be evenly mixed and replaced。
17
Three of the proteins (one remaining for pudding) were added to the lemon juice, which began to pass out, in three minutes 30 grams of fine sugar。
18
When the sugar is added to the bubbles, the bubbles and the bubbles, they start at high speed and then at low speed, making the foams more delicate。
19
To the status of 8 distribution bubbles, a small, flexible hook of an egg-beater is raised。
20
Take a third of the protein paste and add it to the yolk paste。
21
One third of the protein paste is added and the mix continues evenly。
22
All of them fell into the yolk paste and tumbled evenly。
23
Take half of the original pasta and load it in a bag。
24
And take the other half of the paste and add the tea liquid ready in front。
25
By cutting and flipping, the colours are evenly smooth, gently and quickly。
26
Put the cake in a bag of flowers, squeeze it into some condensed pudding molds, and it's all right to flatten them。
27
Water bathing is filled with water in the oven and placed in prepared high temperature pudding molds。
28
The oven is preheated at 140°C for about 45-50 minutes。
29
JAPANESE CARAMEL PUDDING BURN OUT O (∩) O
30
It's got three layers of caramel pudding in Japan, bottom caramel layer, middle pudding layer, upper twirl cake layer, and, if necessary, top layer of cheesecake。
31
The sound of a spoon goes down, the entrance pudding is so flexible, the cake is soft, the caramel is sweet。
32
TASTES GOOD, TOOJapanese caramel pudding Make Tips
Tea is soluble, so coconut oil is easy to melt. No coconut oil can be used for vegetable oil, and coconut oil is healthy and super-smelling. 2. The pudding moulds used need to be high-temperature-resistant, so that they can be baking in water or, if not, to be replaced by white china bowls. 3. When making caramel, be careful to pour hot water, the liquid will boil, and it will spill out。