Caramel Pudding Cake [first Taste Diary]

Name: Caramel Pudding Cake [first Taste Diary]
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 60g Caster sugar (caramel); 2 tablespoons Hot water (caramel); 30g Water (caramel); 250ml Milk (pudding); Some Vanilla extract (pudding); 2 pcs Whole egg (pudding); 2 pcs Egg yolk (pudding); 20g Sugar (pudding); (Egg yolk) 5g Caster sugar (cake batter); (Protein) 40g Caster sugar (cake); 55g Low-gluten flour (cake batter); 25g Corn oil (cake batter); 25ml Milk (cake batter); 3 Egg (cake batter)

by First taste diary

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

5

This is a cake I have always liked. The taste of each bite is different. The caramel is sweet but not astringent, the pudding is soft and soft, and the cake is soft and moist. Sweet but not tiresome, her temperament is like the gentle lady in the cake industry.

Caramel Pudding Cake [first Taste Diary]

1. Let's make caramel first: pour 60g of caster sugar and 30g of water into a milk pot and simmer a caramel color.

Caramel Pudding Cake [first Taste Diary] recipe

2. Pour 2 scoops of hot water and shake evenly.

3. Pour the caramel liquid into the mold while it is hot.

4. Shake evenly to cover the bottom of the mold and place to cool and solidify.

5. To make the pudding liquid: pour eggs, egg yolks, caster sugar and vanilla extract into a bowl and stir well.

6. Boil the milk on low heat until warm.

7. 6. While stirring the egg liquid, add warm milk and mix well.

8. Sieve the egg and milk liquid and cool at room temperature for later use.

9. While the custard is cooling, make the batter for the chiffon cake. (For detailed instructions, please review the previous video "Cheese Chiffon Cake")

10. Pour the pudding liquid slowly into the mold containing the caramel liquid.

11. Gently add the cake batter.

12. After installing the mold, put it into the baking tray, pour warm water into the baking tray

13. Preheat the oven to 155 degrees in advance, and heat the lower layer up and down for about 50 minutes.

14. After the cake is baked, let it cool, and use a stripping knife or a knife to make a circle around the mold wall.

15. Put a plate on the mold and turn it over to buckle out the cake. (Tips: Seal it and put it in the refrigerator overnight for a better taste.)

Tips:
/Caramel Liquid/
1. When boiling the caramel liquid, simmer it on a low heat to facilitate the observation of the color and state of the sugar liquid. Be very careful when the color starts to change to amber, otherwise it is easy to overcook the caramel or mash it off.
2. After the caramel changes from amber color to caramel color, heat the water. After heating the water, a strong reaction will occur in the pot. It is recommended that novices wear gloves and try not to get too close to the pot during operation to prevent the sugar from splashing and causing injuries.

/Pudding liquid/
1. When adding hot milk, you need to add milk in small amounts and several times while stirring the egg liquid to prevent the high temperature of the milk from causing the egg liquid to agglomerate.
2. The stirred pudding liquid will have some large bubbles floating on the surface. You can use a sieve to filter out some of the bubbles, and it can also filter the impurities in the egg liquid.

/cake/
1. When pour the cake batter into the pudding liquid, the action should be gentle.
2. The method of baking pudding cake is water bath method. It is recommended to use a solid mold to prevent water from entering. (Do not use non-stick coating molds, the cake will not swell or easily collapse after being out of the oven)

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