Caramel Apple Cake(jiao tang ping guo dan gao )

Caramel Apple Cake

Introduction:

"It's a very simple way to make this when the apples are redundant. It turns out that the cake is not so difficult. You can try it, especially when it's hot."

Production steps:

Step 1: Caramel method: < br > 1. Put 100g sugar and 20ml water into the bowl.
2. Turn on the light. My home is an induction cooker. I turn on two lights.
3. Keep stirring until the sugar water turns brown and thick.
4. Pour the syrup into the cake mould, turn it down so that the syrup can be spread on the bottom of the mould, and let it cool on the side.

Step 2: cake approach: 1, the egg yolk and protein separate, ready to use, eggs must room temperature for a while.

Step 3: 2. Beat the butter (I used cream + butter + salad oil) with sugar until it looks like a feather, then put in the egg yolk, one by one, stir well, then put in the second one, then put in 20ml milk, and continue to stir well. Sprinkle in flour in three times, mix well, set aside. If the butter solidifies during this period, mix the material with water.

The fourth step: after the protein is blown out of the big bubble, put in about 20G of sugar, continue to hit the big bubble, change the foam, re-enter the 20G sugar. Continue to beat until the appearance of a trace of texture, and then put in the remaining sugar, and then put a few drops of white vinegar after beating until dry. I pass the time by hand. It took me about 15 minutes. It's very simple.

Step 5: 4. The oven can be preheated at 160 ° for about 5 minutes.
5. Mix the egg yolk paste with the protein.
6. Slice the apples, place them on top of the caramel. Pour in the batter and shake twice

Step 6: 7. Put into the oven 140 ° for 40 minutes. Everyone's oven is different, according to the usual time you test Qi Feng almost.

Step 7: after the cake is baked, take it out and turn it upside down. When it's cool, hang it on the edge of a knife and you can take it out~~

Materials required:

Eggs: two

Common flour: 45g

Corn starch: 45g

Butter: 100g

Apple: one

Milk: 20ml

Water: 20ml

Sugar: 100g70g

Note: PS: oil I use butter + cream + salad oil, because butter can make milk cake smell a lot, cream I don't know, salad oil, because butter and cream are too expensive, put less, put some salad oil to make the scene, taste the same ~ ~ remember that eggs and butter should be room temperature, because butter can be sent after softening at room temperature, and eggs are mainly yolk In the oil, if it's ice, the butter will freeze ~ ~ there's no way to mix it. If the butter is frozen and cannot be stirred during this period, you can choose to stir evenly with water. Like to eat sweet pro, you can choose to put more sugar.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Jiao Tang Ping Guo Dan Gao