Update 1:
Besides caramelized stewed eggs, what other desserts and cakes use caramel? , caramel stewed eggs ~ ~ ~
mango caramel stewed milk? ! ? !
caramel pudding @@
caramel ice cream ~! ! [email? Protected] @
28-1-19 2: 28: 8 Supplement:
caramel
1. Boil fresh milk with cream and lavender on slow fire, and soak for at least 2 minutes after turning off the fire. After separating the slag, boil it over slow fire.
2. Mix egg yolk, sugar and ginger juice well, slowly add hot milk and mix well.
3. Put the egg paste into six baking cups respectively, put them in a steamer and steam them on medium heat until they are solidified, about 12-15 minutes.
4. Take out the stewed eggs and let them cool thoroughly before freezing.
5. when eating, take out the stewed eggs, sprinkle with sugar, then use a musket or iron spoon to burn until it turns red, and then burn the sugar into caramel, and serve immediately.
28-1-19 2:3:47 Supplement:
caramel banana muffin ~~
7g of brown sugar or white sugar is added with a spoonful of water and boiled to caramel,
two diced bananas are added, and simmered for about 4 seconds. Turn off the fire and let it cool for later use.
(caramel cooked with brown sugar will be darker, Please use it according to your personal preference)
caramelized banana muffin
Material:
1g of salt-free cream
115g 8g of sugar
1/2 tsp of salt
2 tsps of whole eggs
2 tsps of baking powder
2g of low-gluten flour
4g of milk
caramel.
2. Sieve in the powder, then pour in the milk several times and stir it into batter.
3. Finally, add caramel bananas and mix well.
4. Bake in a paper cup mold at 18 C for 25~3 minutes.
note: caramel should not be boiled for too long, and it will not crystallize after cooling.
when caramel is cooked quickly, cut the banana so as not to turn black. You can also add some lemon juice.
It is suggested that the baking time in a small cup will be shorter. , reference: I LOVE caramel ... sweet things, wretch.cc/blog/mi924/223121,. Caramel pudding cake
(about 6 or 7 inch solid mold x1, cheese cake oval mold x1, 6~1 cups)
caramel material:
a: fine sugar 9g
1 tablespoon of water +1 tsp
b: hot water 1g
pudding liquid material:
vanilla extract 1 tsp
egg yolk 3g
25g of brown sugar (or brown sugar).
whole egg 12g
milk 23g
cake body material:
a: salt-free cream 45g
low-gluten flour 5g
milk 5g
vanilla extract 1 tsp
egg yolk 5g
b: protein 1g
fine sand. Sugar 3g
Method:
caramel
1. Boil the fine sugar and water to caramel color with low fire, add 1 teaspoon of water after turning off the fire, and then pour it into the mold until it is
completely cooled and solidified.
pudding liquid
2. beat the whole egg and yolk with an egg beater.
3. Boil the milk and brown sugar to 8℃ on low heat, stir and rush into the egg mixture, and then filter for later use.
cake body
4. Melt the cream with low heat, quickly add the low-gluten flour and mix well, then add the milk and vanilla extract and stir,
finally add the egg yolk.
5. Add the fine sugar into the egg white twice and beat until it is dry and foamed.
6. Add the protein paste into the batter for three times and mix well.
combination
7. pour the caramel solidified in the model into the pudding body and then into the cake body.
8. Bake in water bath (water temperature is 8 degrees C), with fire at 17 degrees C and fire at 15 degrees C. Steam bake until the surface is colored.
Turn the fire at 15 degrees C. Continue baking until cooked. Bake in small mold for about 4 minutes, and bake in large mold for about 45-5 minutes.
. It is impossible to separate the upper and lower fires and bake at 145~15 degrees C for 5~55 minutes.
Note:
caramel
* When boiled caramel is added with water, it is less likely to be splashed and burned when hot water is used. This action is: coking
.
* The caramel method can be changed into caramel jelly: 2g sugar is boiled with a little water to form caramel, then the flame is turned off and 2g water is added. In addition, 1 1/2 teaspoon of jelly powder or Geely T powder and 6g sugar are mixed evenly, while stirring
, they are added into the caramel water to make it dissolve evenly, and then all the materials are melted
by fire and boiling, so that the caramel jelly liquid is obtained.
* The cake will have a moist feeling and a mixed taste after being inverted with ordinary caramel liquid, but
the disadvantage is that it should not be kept for a long time, and impurities are easily generated on the surface. If caramel is boiled bitter by accident,
the taste is more obvious.
* If gum jelly liquid is used, the surface is beautiful and durable, and the taste is also very good, but it feels less integrated than
. It is suitable for making when you don't eat it now or want to bring it to your friends. When making caramel jelly, the caramel layer can be thicker, because it will not be too sweet or bitter, and a little more will give you a caramel taste.
* caramel jelly is really liquid when it is hot, so it must be demoulded after it is cold, but the hardness of solidified
is directly proportional to the amount of jelly powder added.
Pudding liquid
* The purpose of water-proof cooking is to disperse the heat source of baking mold (especially aluminum mold). Overheated water will make the egg liquid around the baking mold heated too fast, resulting in holes around it, while supercooled water can't provide the necessary steam when it is suitable for
.
* If the finished pudding liquid is thick.
cake body
* The cream can be melted without boiling. Add the flour after leaving the fire, and be careful not to
stir it too much to remove the gluten.
* Because the batter contains a lot of water, you should pay attention to mixing it evenly with the egg whites.
* The cooled cake will shrink after being baked, and the degree of shrinkage is the same as that of ordinary baking Qifeng. The top surface will flatten slightly
and become shorter, but the center will not sink.
* The model of pudding cake does not need to be treated, and the structure is fixed after cooling. Just
scrape along the edge with a spatula, cover the plate, and then demould it upside down.
* Using the oval cheese cake mold, there will be some cake paste left, which can be directly poured into another baking mold.
Bake with the pudding cake, and the cake will be soft and delicious.
the source of the recipe: Claire's pastry shop-pudding cake, rearranged by Xiaomi. Caramel apple cake
Material:
Half a cup of sugar, 1/4 cup of water and 1~2 apples.
put 1 stick of softened cream (113g/8 tablespoons), 1/3 cup of sugar (about 72g), 9g of low-gluten flour (about 9 tablespoons), half a teaspoon of baking powder, 2 eggs (each shell weighs about 65g) and 2 ml of milk at room temperature.
tools:
an 8-inch fixed die, an electric stirrer, a sieve or strainer, and a rubber knife.
Practice:
1. Boil caramel: Put half a cup of sugar and 1/4 cup of water into a small soup pot (the thick non-stick pot is better). After the sugar is melted by heating, there is no need to stir it. Just gently shake the pot and continue to cook until the color turns brown. Then pour it into the baking mold and shake it so that the bottom is completely covered with caramel. The caramel will harden after cooling, please refer to attached figure A-1.
2. Peel and core the apple, slice it and soak it in thin salt water for a while. Preheat the oven to 165 C/325F f. Please put the apple slices into the baking mold for later use. Please refer to attached figure A-2.
3. cake body: mix low-gluten flour and baking powder, sift and break the eggs into egg juice for later use. Put the cream into the beating bowl and beat it until it is white and creamy (the color is a little whiter than the original, and the volume is slightly expanded, please refer to the attached figure B). Add sugar in several times to continue beating, and then add the egg juice bit by bit and beat well. Gently mix flour and baking powder with a rubber knife and mix well. Add milk and mix well.
4. pour the batter into the baking mold, smooth it, bake it in the oven for 35 minutes, and then take off the mold. Please refer to the attached drawings A-3 and A-4.
Note:
1. This is a batter-like cake, so it is necessary to fully swell the cream, because the cream content is high, and it is not easy to get rid of gluten when stirring. The expansion effect is better after adding baking powder. Cream must be softened at room temperature before use, otherwise it will affect success or failure. Because of the high oil content of batter, the baking mold can be demoulded smoothly without anti-sticking treatment.
2. This cake tastes delicious while it's hot, but it tastes even better after it's frozen. Because it's delicious, I made it twice in three days ~~:P If you don't like apple snacks with cinnamon, you might as well try this cake. The practice is very similar to that of caramel pudding cake, which requires a fixed mold, because if the bottom mold is used, the coke syrup will flow out. The height of this cake is not very high, just a common shallow round baking mold will do. If you want a thicker layer of cake, you can use a smaller baking mold; if you want a thicker layer of apples, put more apples in it. Of course, it is also possible to double the cake body material to make a thicker cake. However, because there is already a lot of cream in this formula, I always feel that the cream content after doubling is too high, so I didn't try it. Or you can use the cake body of caramel pudding cake instead.
3. The apples I used were picked by myself in the farm. The green-skinned apples with slightly sour taste and crisp taste are very suitable for making this kind of cake, because caramel is sweeter, and it is not greasy when mixed with slightly sour apples.
4. When the sugar and egg juice are poured into the cream and stirred, a small amount must be added for many times to avoid oil-water separation. When mixing flour, the technique is just like turning over a book. Turn the batter at the bottom with a rubber knife and stack it on the batter.
Remarks:
1 cup = 24 c.c.
1 tablespoon = 15c.c.
1 teaspoon = 1 Teoon = 5 c.c.
* If the quantity is marked as "a little", it means less than 1/8 teaspoon. ,