In an afternoon tea, I was given a dessert by my good sister Amway. I heard that it is very popular, that is, Japanese caramel pudding. I just want to taste how delicious this Japanese caramel pudding is and see its power. I don't know until I taste it. I was immediately shocked by the taste of Japanese caramel pudding. It was delicious.
Japanese caramel pudding This dessert has three layers, the bottom caramel layer, the middle pudding layer and the top Qifeng cake layer. Because of my careless personality and out of curiosity, I went to chat with my sister who made dessert. I asked her how to make Japanese caramel pudding, and I also learned some precautions for making caramel pudding. Cooking dessert is a very patient thing, and the steps are complicated. I don't like making desserts. Sisters who like to make desserts can learn how to make Japanese caramel pudding.
What should I pay attention to when making Japanese caramel pudding? Simply put, if you don't have coconut oil at home, you can use vegetable oil, but the advantage of coconut oil is that it is healthier and super fragrant. The pudding mould you choose must be heat-resistant and can be baked in water bath. If you don't have this mold, you can also change it into a white porcelain bowl. In addition, when making caramel, be careful when pouring hot water, so as not to spill it and hurt yourself.
In addition, temperature regulation is very important. When the pudding liquid is fully heated, carbon dioxide will be discharged from the pudding liquid, and the whole pudding will become hard. If the heating fails, tiny honeycomb holes will be formed on the pudding, which will become rough and the taste will naturally deteriorate. After the pudding is baked, be sure to put it in the refrigerator for a few hours and let it cool completely. Only in this way, the protein of the egg will not overheat in the next caramelization step, thus affecting the taste. ?