Chinese Food
Braised pudding
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Today's pudding is braised. It looks like colorful meat. But it's really a cool dessert for summer. The first layer is sweet but not astringent caramel. The second layer is the tender and smooth pudding. The third layer is the soft and moist cake. After one mouthful, the layer feeling is constantly superimposed in the mouth. It's a little cold. It's more delicious. Is it hard to do with such a rich level? In fact, this pudding is super simple to burn. The caramel layer is to boil the sugar water into gold. The pudding layer is to mix several materials evenly. The cake layer is just a Qifeng. Get the materials ready. The whole process. Tao only took less than 15 minutes. Except for the baking time. The instant when pudding is poured out of the mould is the most attractive. You can only see a cake Duang Duang in front of you. There is also a brown syrup flowing out. The rich fragrance is mixed with your nose in an instant. It's very exciting.
Cooking ingredients
Cooking Steps
Step1:Make caramel layer first. Put 50g water and 120g sugar in non stick milk pot.
Step2:Heat it on medium heat. Don't stir it often. If you are worried about uneven heating, you can stir it with chopsticks once in a while.
Step3:Until the syrup turns golden, you can leave the fire.
Step4:Pour the syrup into the bottom of the mold while it is hot. Cool it slightly and refrigerate it for use.
Step5:Take advantage of the cold syrup to make pudding liquid. Pour all the ingredients into the container.
Step6:Mix evenly until smooth.
Step7:Once sieved, it will be smoother and more delicate. Then it will stand for use.
Step8:Then make the cake paste. Separate the yolks of the two egg whites. Add 10g sugar to the yolks. Stir well.
Step9:Add 35g milk and stir well.
Step10:Add 20g of salad oil and stir until it is emulsified, i.e. no oil powder can be seen. No salad oil. You can use corn oil or soybean oil.
Step11:Sift and add 50g of low gluten flour.
Step12:Cross Z in the horizontal direction. Mix the batter evenly until there is no granule. Do not over mix it to avoid tendon.
Step13:Add 2G lemon juice to 2 egg whites and 10g sugar to beat.
Step14:To a rigid state, there is a short sharp corner.
Step15:Take 1 / 3 of the protein cream and add it to the batter.
Step16:Just mix slightly and evenly. No need to over mix.
Step17:Return to the remaining 2 / 3 of the protein cream.
Step18:Mix the cake paste evenly to a smooth and glossy state by turning, cutting and mixing.
Step19:Take out the mold. Pour in the pudding first.
Step20:Then pour in the cake paste. Because the density of the cake paste is lighter than the pudding liquid, it is easy to float on the surface.
Step21:Preheat the oven 160 degrees in advance. Water bath method is adopted. The bottom layer is inserted into the baking tray with water, and the middle and lower layers are inserted into the baking net. Put the mould on the baking net. Bake for about 55 minutes.
Step22:The cake expands to the highest point. If it is colored and slightly backward, it means that it can be baked completely. If the water is dry in the middle of the process, do not open the door to make up the water. Otherwise, the temperature will drop suddenly, which will cause expansion and loss of force.
Step23:After the furnace is discharged, cool it to warm temperature, and then demould. The caramel pudding cake is ready.
Cooking tips:1. No matter what kind of mould is used, it should be solid bottom. Otherwise, syrup and pudding liquid will leak out. 2. No matter what mold is used, it will be easier and complete if it is not touched. 3. The water bath method must be used. Because the water bath method can make the temperature under the oven not too high. If the temperature is too high, caramel will gelatinize. Pudding will have pores. 4. After baking, remember to bake for 10 minutes in an empty oven. Because steam will adhere to the electronic components of the oven in the water bath method. Continuous baking can ensure that the water vapor evaporates thoroughly and the service life of the oven is ensured. 5. Each oven is different. The temperature time of the square is only for reference. It needs to be adjusted flexibly according to the actual situation. 6. If it is a 6-inch round mold, the baking time needs to be extended for about 20 minutes. 7. Demoulding method. First, use a demoulding knife. Make a circle around the cake. Then cover the baking net on the mould. Finally, buckle the mould and baking net together. The cake will fall off naturally. 8、
