1. First make the caramel base, pour the confectioner’s sugar and water into a small milk pot, put it on the induction cooker and slowly add it to the cooker over medium and low heat, stir slightly in the middle, and cook until the caramel color appears.
2. After leaving the fire, pour it into the bottom of the mold while it is hot. The whole surface will spread out evenly, and it will clump and become hard after letting it cool (if it is a live mold, wrap the bottom of the mold with tin foil to prevent leakage)
3. Then make the pudding layer, add the milk and caster sugar, heat and cook until the sugar melts
4. Add egg yolk and whole egg liquid, stir well, then add a few drops of vanilla extract to increase the flavor
5. The prepared pudding liquid is sieved to remove impurities and set aside for later use
6. Finally, make the cake layer, heat the butter to melt
7. Add the sieved low powder, and quickly use a manual whisk to stir until there are no particles
8. Add egg yolks and mix well
9. Add milk and mix well to form egg yolk paste for later use
10. Add fine sugar to the egg whites and use an electric whisk to whip until wet foaming, and a small hook appears when the whisk is lifted.
11. Take 1/3 of the beaten egg whites into the egg yolk paste and mix gently
12. Then pour the egg yolk batter into the remaining egg whites and mix gently in the direction from 2 o'clock to 8 o'clock. Do not stir in a circular motion or stir for a long time to prevent the batter from defoaming.
13. , The last combination, pour the pudding liquid on top of the borrowed caramel
14. Then pour the cake batter, because the cake batter has light bubbles, so it will float on the top, pour it into the mold 8 minutes full, and gently scrape the surface.
15. Preheat the oven in advance to 160 degrees, put a plate of hot water at the bottom, and set a layer of baking net, put the cake in a water bath and bake for 50 minutes (if you find that the surface is too stained halfway, you can cover it with tin foil)
16. After the baked cake is out of the oven and cooled, it can be inverted and released from the mold
17. Just cut it upside down and cut into pieces, and dig it down with a spoon. Three layers of different textures. I just want to say, it’s so delicious.
18. Appreciation of finished products
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