Caramel Cheese Butter Cake
Published Jan 21, 2022 at 15:07pm ET
Food Material List
- 1 President Butter 213g
- 2 kraft 213g
- 3 Berry sugar 30g
- 4 Yolk 7
- 5 protein 7
- 6 Berry sugar 52g
- 7 Low-gluten flour 382G
- 8 Baking powder 4G
- 1 127g of fine sugar and 32g of cold water are put into a small pot together, without stirring, and open a small fire directly; red brown caramel color appears, and when the taste of caramel is smelled, turn off the fire immediately, pour 32g of hot water, and then add 43g of fresh butter to mix, that is, caramel sauce.
- 2 Soften butter at room temperature. Mix it in a bowl with a scraper until smooth.
- 3 Then add the softened cream cheese, mix roughly with butter, add 30g sugar, and stir the smooth cream with a manual egg whisk.
- 4 Add egg yolk in turn and stir well. Set aside.
- 5 Add the protein into the fine granulated sugar three times and beat it until it foams wetly. Then add 1/3 of the protein into the cheese paste of the previous step and mix it with a rubber scraper.
- 6 Sift in half the starch and baking powder and mix well with a rubber scraper.
- 7 Then add 1/3 protein and mix well. Then sift the other half of starch and baking powder and mix well. Finally mix the remaining 1/3 protein thoroughly.
- 8 Then add the caramel sauce and mix it roughly. Dont mix it too evenly. Otherwise, the protein will not have marble lines. Just mix it roughly.
- 9 Put the batter in the squeeze bag.
- 10 Squeeze into the mold, about 6 cents full, put into the preheated oven middle and lower layer or lower layer, 180 degrees of fire together, bake about 50-60 minutes, bake to 15-20 minutes, then cover tin paper, immediately buckle out, cool at room temperature, refrigerate for more than 3-4 hours, the taste is better.
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