How to make caramel pudding cake, which is not only high in value, but also soft, glutinous and sweet, and has a richer taste? This is my favorite cake of all time. Every bite tastes different. Caramel is sweet but not astringent, milk pudding is tender and smooth, and cake is soft and moist. Soft but not greasy, the gas field is like a gentle little sister in the cake industry. Bian Xiao will make a caramel milk pudding cake today.

Caramel milk pudding cake main ingredients: pure milk 125g raw eggs, 3 yolks 1 sugar, 30g auxiliary materials: boiled water 14g sugar, 30g low-gluten flour, 25g salt-free butter, 25g sugar, 30g lemonade, 3 drops of gelatin. Proper processing technology:

The first step is to make caramel: pour 30g sugar into the pot and heat it with low fire until the sugar melts. When the sugar solution turns brown, quickly pour in boiling water. Stir and cook with a spatula until it thickens and burns. Pour the caramel liquid into the mold and shake it to cover the bottom evenly, and put it in the refrigerator until the fluidity is insufficient. Making pudding liquid: Pour pure milk 100g and white sugar 15g into the pot, heat it with slow fire, stir until the sugar melts, turn off the fire and let it cool. Pour in 1 egg yolk, 1 egg yolk and gelatin.

Step 2, stir evenly. Then sift the powder into the milk pudding liquid. To make the cake: sift the low-gluten flour first. 2 raw eggs, separate the yolk from the egg white. Put the unsalted butter in a pot and heat it to boil. Pour into low-gluten flour and stir. Then pour in the egg yolk. Add 25g pure milk and mix. Become silky and particle-free. Add lemon water to the egg white to make coarse foam, and add 1/3 sugar before killing. Add 1/3 sugar to the fine foam and kill it again.

Step 3, add the remaining 1/3 sugar when the texture appears, and wear it until it is dry and foamed. Add 1/3 protein to the yolk paste. Stir well. Then pour all the egg yolk liquid into the egg whites. Stir gently and mix well. Take out the mold from the refrigerator and gently pour the milk pudding liquid into the middle of the mold. Then slowly pour the cake liquid into the mold.

Put the mold into a baking tray with hot water. Finally, put it into the preheated 150 degree electric oven on the second floor and burn it for 40 minutes. After publication, put it on a drying rack to cool naturally, turn the cake upside down and put it on a plate, and demould it. When the cake is turned over, caramel will run out, which is normal. Eating cakes soaked in caramel water has a special taste.