Trial report of Changdi industry's first version 3.5 electric oven Caramel Pudding Cake recipe-Chinese Food-best chinese food recipes-cooking food

Step2:Put the sugar and water in a small pot and bring to a boil until it is amber (do not stir in the middle of the pot. Shake the pot slightly). Quickly add 15 grams of boiling water.

Step3:Put the caramel in the mold (I used a four inch Savarin mold) and set it aside for later use

Step4:Pudding makin

Step5:Heat the milk with sugar until melted. Beat two yolks and one whole egg. Mix the two liquids and mix well

Step6:Sieve the pudding liquid and filter out the foam and the beaten egg whites

Step7:Cake layer makin

Step8:Heat the butter in the pan over medium low heat until it boils and sifts in the low gluten flour. Mix wel

Step9:Add egg yolk, stir quickly and evenly, then add milk to make a past

Step10:Beat the egg white. Add sugar to the hair three times. Beat until it foams (use the beater to pull out the small hook

Step11:Add the egg white to the batter in several times and stir evenl

Step12:First, pour the pudding into the cake mold gently. Do not use too much force to avoid breaking the caramel liquid. Then slowly pour in the batter. The cake paste contains a lot of bubbles. It is light in weight, so it will float on the pudding layer.

Step13:Preheat the oven to 160 degrees, put the container into a deep baking pan and pour hot water (about 1.5cm high) into the middle and lower layers of the oven to bake for about 45 minutes

Step14:Cool down a little bit and find a flat plate to cover the top of the container to reverse the stripping.

Cooking tips:What I use is that it is relatively labor-saving when demoulding the non stick mold. If I use other types of containers, I need to use a demoulding knife or apply butter and caramel on the inner wall of the container in advance to absorb the moisture in the pudding, so when demoulding, there will be Caramel liquid outflow, which is a normal phenomenon. There are skills in cooking and delicious.