Traditional caramel sauce is made of syrup boiled with sugar, water or butter, unlike dulcedeleche, which is obtained by changing the fragrance of the sugar boiled into the inside of the condensed milk. The flavor is stronger than traditional caramel sauce, like toffee, and the taste is thicker. It can be directly applied to bread or used as a baking material, and the method is simple. Its a Texas farmers formula.
- 1 Pour the condensed milk into a clean baking pan. A larger baking pan is placed under the small baking pan, and a deep baking pan is recommended.
- 2 Seal two sheets of aluminium foil. (Actually, you can just lay one sheet)
- 3 Put water into the deep baking pan and reach about one third of the height of the baking pan. Preheat the oven at 220 C. Place the condensed milk in the lower layer of the oven and steam for 100 minutes. In the meantime, add water to the deep baking tray.
- 4 After baking, take out the small baking tray, open the thick aluminum foil, you can see that condensed milk has become caramel color, texture is a bit like pudding. Let it cool completely.
- 5 After cooling, pour it into a clean glass bottle and tighten the cap to save it. OK La ~
1. In addition to this method, Texas farmers also provide two other methods:
(1) Peel off the paper outside the canned milk, do not open it, put it in a slow cooker, add enough water to immerse the canned milk, and cook it in low heat for 8 hours.
(2) Put the unpacked and stripped papermaking cans into the pressure cooker, fill them with water (to immerse the cans), and burn them for about 30 to 45 minutes according to the usual usage of the pressure cooker (starting with a big fire, then switching to a small fire after gassing); this is short and convenient, but it will not open until the cans are completely cooled.
* Either way, the cooking time can be adjusted according to the desired yellowness. The longer the cooking time, the darker the color and the more "burnt" the taste. (From Dezhou FarmersSina Blog)
2. The time of the original prescription is 90 minutes. Likewise, a proper length of time can make the sauce darker in color, stronger in flavor, and less disgusting in burnt taste.
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