Caramel Pudding Cake

Published Aug 25, 2022 at 22:50pm ET

Food Material List

1 Caster sugar 12 cups
2 Low gluten flour 34 cups
3 sugar 1 tablespoon
4 Baking powder B.P. 1 spoons
5 Egg Yolk 2
6 Salt 14 spoons
7 salad oil 3 tablespoons
8 Orange juice 3 tablespoons
9 rum 1 tablespoon
10 Caster sugar 12 cups
11 Whole egg 2
12 Egg Yolk 3
13 Evaporated Milk 1 can (13oz)
14 Orange essence 12 spoons
15 rum 2 tablespoons
16 protein 3
17 cream of tartar 14 spoons
18 sugar 3 tablespoons

Operational steps

1 Caramel method:
sugar is put into the pot, boiled over a low heat until light brown and thick, and then shaken into the mould to make the caramel cover the bottom of the mould and stand by hard.
2 Pudding: Whole eggs and yolk are beaten together. Milk, sugar, orange extract and rum are added to mix well.
3 Pour the finished pudding solution onto the caramel and set aside.
4 Preheat oven 350 degrees Fahrenheit.
5 Egg yolk: Mix egg yolk, sugar, salad oil, orange juice and rum.
6 Add sifted low gluten flour, baking powder, salt or stirring at the edge of the sieve until well mixed.
7 Protein part: beating the protein to foam, adding the tower powder and sugar separately, beating the protein to be fine, with hill-shaped or wavy lines, showing stiff, wet foam to dry foam.
8 Mix the protein part with the yolk part: Take 1/3 of the protein part and put it into the yolk part. Mix gently and evenly.
9 Mix the batter evenly with the rest of the protein and gently mix evenly.
10 The finished batter is gently and evenly poured into the pudding paste surface, and the batter is scraped flat.
11 Place the baking mould on the hot water baking tray (about 2 inches high) and bake for about four or five centimeters.
12 Insert the bamboo stick and take it out. If it is not sticky, take it out and put it in the refrigerator for several hours after cooling.

Tips

When the sugar is boiled into caramel, it is not as sweet as expected, but has the aroma of caramel. When boiling, be careful not to overcook, it will taste bitter.

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