Tea and cheese, caramel pudding
By VicentaLakin
The thickness of the cheese, which stokes like a cloud, and the fresh bitterness of the tea tumbles into it with the sweetness of caramel. Each of them chews the fine and fresh of tea, the silk and caramel of cheese, the soft, the sweet, the soft, the soft of heart。
Recipe Recommendations
- white granulated sugar 30 grams
- cold water 20 grams
- hot water 20 grams
- cream cheese 120 grams
- condensed milk 55 grams
- eggs of 3
- milk 200 grams
- matcha powder 12 grams
- light cream 80 grams
- sweetening
- baking
- several hours
- senior
Steps for Tea and cheese, caramel pudding
1
White sugar, 55 g, cold water, 20 g, boiled together, medium and small fire slowly boiled to caramel color before leaving the fire。
2
Hot water, 20 grams. Get in there while it's hot. Note: If there is a lump of sugar, the fire heats up to full melting。
3
Caramel drops in the mold while it's hot。
4
Room temperature softened cream cheese 120 grams, white sugar 30 grams and milking 55 grams, mixed together。
5
Smash to even silk。
6
Three eggs, in turn。
7
Smash to even silk。放一边备用。
8
The milk is 200 grams, heated to a minimum of boiling water and out of the fire。
9
A small number of times, pour hot milk into tea powdered 12 kerry
10
It's not like I'm going to be able to do this。
11
先把抹茶牛奶液、加入Smash to even silk。
12
再把淡奶油80克、加入搅拌至均匀丝滑先把抹茶牛奶液、加入Smash to even silk。
13
Two or three times over, removing large particles and foam, making the egg fluid more silky。
14
All the liquids, pour into the ready caramel。
15
See if there's a bubble. You can pick it up with toothpicks, or you can shake it down a few times。
16
Pack a layer of tin paper to prevent steam leaks。
17
The dishes are filled with hot water and then into the oven。
18
The oven is preheated at 160°C for 50-55 minutes。
19
After roasting, remove tin paper and freeze it for 4-6 hours。
20
Frozen pudding scratches the edges with blades, so it's easier to get rid of it。
21
Put a plate and turn around and shake it a little bit. And when the sound of the bell is soft, it will be cut off。
22
TEA AND CHEESE, CARAMEL PUDDING, FINISH O
23
Tastes soft, and the entrance is like melted silk in the mouth。
24
The sweetness of tea, milk and caramel is perfectly combined, and the fragrance is felt in every mouth。
25
The soft pudding has the right elasticity, and the implosion of the entrance has left some rhyme。
26
After eating, there is a mixture of tea and cheese in the mouth。Tea and cheese, caramel pudding Make Tips
1. Caramel-heated water needs to be carefully protected from spilling hot water. 2. The purpose of the screening is to remove particles and improve the taste and to make the entry for pudding more silky。