Orange juice caramel cream cup
By VicentaLakin
Recipe Recommendations
- Cake: Eggs of 5
- low powder 60 grams
- corn starch 8 grams
- corn oil 30 grams
- orange juice 60 grams
- orange peel 1-2 a
- white granulated sugar 10 grams
- caramel cream sauce 30 grams
- light cream 150 grams
- sweetening
- baking
- several hours
- simple
Steps for Orange juice caramel cream cup
1
Orange juice is fully mixed with corn oil to lactate。
2
Low powder, corn starch mixed early into the milked orange juice evenly。
3
After a 10-minute static mix of orange skin and white sugar, the yolk is added to the slide。
4
Add yolk, mix it up smooth。
5
The protein was added three times to the white sugar to the short bend hook。
6
One third of the protein is taken into the yolk paste, and all of it falls into the protein, evenly。
7
Squeeze the paste into the mould and preheat the oven 150 degrees。
8
I'm using a nice to meet the oven, 150 degrees, 22-25 minutes of bakery, with concrete observations of the colour on the surface, plus or minus 3-5 minutes if the mold is higher. The beautiful oven is friendly, fast and stable for twilight cakes, with a high rate of twilight. It's already my twilight oven。
9
Out of the oven cake is naturally cold and a hole is crushed in the middle with a flower mouth。
10
Squeeze caramel butter in the hole。
11
Cream cream with white sugar to distribution 5 and caramel butter sauce。
12
Decorate the caramel cream on the top of the cake and add a little suffix if you like。