Project Description

Pudding Cake

Today’s pudding is like pork belly, but it’s really a cool dessert most suitable for summer. The first layer is sweet but not astringent caramel, the second layer is tender and smooth pudding, and the third layer is a soft and moist cake. The layering is constantly superimposed in the mouth after a bite, and it is slightly chilled, and the cooler is more good to eat!

Wouldn’t it be difficult to make such a rich level? In fact, this pudding is super simple to cook. The caramel layer is just boiled in syrup to make it golden. The pudding layer is just a few ingredients mixed evenly, and the cake layer is just a chiffon.

The moment the pudding is poured out of the mold is the most tempting. A cake appears in front of you, and the scorched brown syrup flows out. The rich aroma is instantly mixed and tangy, making the index finger move!

Material

Caramel layer:
Water 50g
Caster sugar 120g

Pudding layer:
2 eggs
90g milk
Light cream 190g
Condensed milk 150g

Cake layer:
2 eggs
Lemon juice 2g
20g caster sugar
35g milk
Salad oil 20g
Low-gluten flour 50g

Step

1. Make the caramel layer first, put 50g of water and 120g of fine sugar into the non-stick milk pot.
2. Heat on medium heat, do not stir frequently. If you are worried about uneven heating, stir once or twice with chopsticks.
3. Until the syrup turns golden, it can be removed from the fire.
4. Pour the syrup into the bottom of the mold while it is hot, let it cool a bit, and put it in the refrigerator for later use.
5. Make the pudding liquid while refrigerating the syrup. Pour all the ingredients of the pudding liquid into the container.
6. Stir evenly to a smooth state.
7. After sieving once, it will be smoother and more delicate, and then let it stand for use.
8. Then make the cake batter. Separate the 2 egg whites and yolks, add 10g of fine sugar to the yolks, and mix well.
9. Add 35g of milk and stir evenly.
10. Add another 20g of salad oil and stir until it is emulsified, that is, no oily state is visible. Without salad oil, you can use corn oil or soybean oil.
11. Sift and add 50g low-gluten flour.
12. Draw a Z horizontally and mix the batter evenly until there is no granular shape. Don’t over-mix it to avoid tendons.
13. Add 2g of lemon juice to 2 egg whites and 10g of fine sugar for whisking.
14. In the hard state, that is, there is a short sharp corner.
15. Take 1/3 of the meringue and add it to the batter.
16. Slightly stir evenly, no need to over-stir.
17. Pour back into the remaining 2/3 meringue.
18. Use the method of mixing and cutting to mix the cake batter until it is smooth and full of luster.
19. Take out the mold and pour the pudding solution first.
20. Then pour the cake batter, because the cake batter has a lighter density than the pudding liquid, so it will easily float on the surface.
21. The oven is preheated at 160 degrees, and the water bath method is adopted. The bottom layer is inserted into the water bakeware, and the middle and lower layer is inserted into the grilling net. Place the mold on the grill and bake for about 55 minutes.
22. The cake swells to the highest point, and the coloring and a little back later means that the cake is completely baked and ready to be baked. If the water dries up midway, do not open the door to replenish the water, otherwise it will cause the temperature to drop sharply and cause expansion and loss of power.
23. After being out of the oven, let it cool to warm, then demoulding. The caramel pudding cake that looks like pork belly is ready.