The unexpected COVID-19 epidemic has changed our living conditions. We will never stay comfortably in dessert shops again, so why not make it ourselves? Next, I would like to introduce a Japanese caramel cloth that can only be seen in dessert shops. It's delicious, with a sponge cake layer on the surface, a pudding layer in the middle, and at least caramel juice. It has many flavors. The entrance is easy, so learn from me quickly!
Dessert name: Japanese caramel pudding. Formula: 2 whole eggs, 3 yolks, 150g milk, 60g sugar, 100g light cream, 50g mozzarella and a vanilla pod.
Processing technology of Japanese caramel pudding;
1. Mix and stir 2 whole eggs, 3 egg yolks and 60g soft sugar evenly;
2. Put the vanilla pods, milk, whipped cream and mozzarella into a pot and boil until it is slightly boiling;
3. Sift the powder after cooling, pour it into the yolk paste and stir evenly;
4. Sieve the fine sand net again, and the taste is more detailed;
5. Prepare the soft candy in advance and cook it in the pot until it is lemon yellow, and stir it frequently to avoid sticking to the pot;
6. First pour the caramel into the cup;
7. Pour the egg yolk liquid into a 90% full cup;
8. oven 1 10 degree heating for ten minutes;
9. Put the cup in the middle and lower layers of the oven, add a proper amount of water to the bottom, and bake in the oven preheated to 1 10 for 70 minutes;
10. Smooth and tender Japanese caramel pudding is ready;
Have a cup of hot coffee and enjoy the advanced Japanese caramel pudding slowly!
Warm reminder: the baking temperature is determined according to your own oven, and baking must be timely, otherwise the milk pudding will not solidify, leading to the failure of the finished product.