This is a cake that I have always loved, each mouthful has a different taste, caramel sweet but not astringent, tender and Q-bouncing milk pudding, cottony and moist cake. Soft but not cloying, the aura is like a gentle little sister in the cake world, today I will do a caramel milk pudding cake.

Caramel milk pudding cake main ingredients: 125 grams of pure milk, 3 raw egg yolks 1 sugar 30 grams of auxiliary materials: 14 grams of boiling water, 30 grams of sugar, 25 grams of low gluten flour 25 grams of unsalted butter 25 grams of sugar 30 grams of lemonade, 3 drops of giardiniera, 3 drops of boiling water, appropriate processing technology:

First step

First to do the caramel: 30g of sugar poured into a pot, the heat of the fire until the sugar melted. When the sugar liquid becomes brown quickly pour boiling water. Use a spatula to stir and cook until it thickens into a caramelized liquid. Pour the caramel mixture into the molds and shake them to evenly cover the bottom, and place in the refrigerator until they are not liquid. Make the pudding liquid: Pour 100g of pure milk and 15g of sugar into a saucepan, heat over a medium heat and mix until the sugar melts, then remove from the heat and allow to cool. Pour in 1 egg yolk, 1 egg yolk and giardiniera.

Mix well. Then sift the flour into the milk pudding mixture. To make the cake body: first sift the low gluten flour. Separate the yolks from the whites of 2 raw eggs. Melt the unsalted butter in a saucepan until it boils. Pour into the gluten free flour and mix. Pour in the egg yolks. Add 25g of pure milk and mix. Turn into a smooth batter. Add lemon water to the egg whites and beat into coarse bubbles, add 1/3 of the sugar and grind again. Add 1/3 of the sugar to the egg whites and beat again until a fine foam is formed.

When texture occurs, add remaining 1/3 of sugar and whittle until dry peaks form. Add 1/3 of the protein to the yolk batter. Toss to combine. Then pour the entire yolk mixture into the protein. Toss gently to combine. Remove the mold from the fridge and gently pour the milk pudding mixture into the center of the mold. Then slowly pour the cake mixture into the mold.

Place the molds in a baking dish with hot water. Finally, place the molds into the second last layer of the preheated oven at 150 degrees Celsius and cook for 40 minutes on both left and right sides of the heat. After the announcement put on a cooling rack to cool naturally, turn the cake over on a plate and take off the mold. Cake flip will have caramel water out, attributed to the normal situation, eat up soaked caramel water cake, a unique flavor.