Pudding part:
Material (1): 60g brown sugar, 60g brown sugar, 200g water, jelly powder 15g.
(2)
300 grams of milk, 30 grams of brown sugar and 2 whole eggs.
1, material (1), first take 50g of water and jelly powder, and stir until transparent. Pour brown sugar, brown sugar and the rest of the water into the pot and boil it into dark brown syrup. Then pour the jelly powder into the mold and stir it evenly. Pour it into the mold while it is hot, let it cool, and it will be jelly-like.
2. Heat the milk to about 60℃ and mix well with brown sugar. After the sugar is dissolved, let it cool, mix well with the eggs, filter it twice with a sieve and pour it into the concentrated caramel. (Note: Before the caramel jelly is solidified, don't pour the egg liquid to avoid mixing the two. )
Cake part:
Materials: (1)
2 egg yolks, 50g salad oil, 70g water and low-gluten flour 100g.
Baking powder 1/4 teaspoon; (2)
2 egg whites, fine sugar 100g.
1. Mix and sieve the flour and baking powder in the material (a), then add the liquid material and mix well.
2. Beat the egg whites evenly, add the fine sugar twice, and continue to beat until upright. Pour l/2 egg white into the batter, stir well, and then pour 1/2.
Mix the egg whites quickly and pour them into the baking mold.
3. Preheat the oven to 170℃, put the baking mold on a baking tray with water (water is about 1/3 of the height of the baking mold), bake for about 40 minutes, take it out, cool it, refrigerate it, and when the pudding is cold, do it backwards and demould it.