27's baking diary(de hong bei ri ji chang yong jiang zhi zhi nai you jiao tang jiang )

27's baking diary

Introduction:

"I've made some sauces for desserts recently. Well, I made" cream caramel sauce "today."

Production steps:

Step 1: prepare the ingredients.

Step 2: pour the cold water into the pot, then pour in the sugar immediately, and let the heat drop.

Step 3: keep stirring with chopsticks or other objects to prevent the sugar from sticking to the edge of the pot and forming hard particles.

Step 4: the bubbles begin to increase. At this time, you must be patient and watch the color of the syrup turn into a beautiful deep amber. Add the cream and continue to stir.

Step 5: until the cream and sugar are completely mixed, turn off the heat, soak the small pot in cold water, and continue to stir

Step 6: let cold water cool the sauce quickly. After the sauce cools, pour it into a glass container and seal it.

Step 7: put it in the refrigerator and take it out at any time when you want to use it! The sweet and delicious cream caramel sauce is finished~

Materials required:

Fine granulated sugar: 125g

Light cream: 125g

Cold water: 25g

Note: 1, be sure to complete all the procedures in a low heat, as for stirring, you can not stir before pouring the cream, but you can not leave the pot, you must watch. 2. After the color of the syrup becomes beautiful, turn off the heat immediately, and then add the cream to avoid hot hands. Well, the multi-purpose butter caramel sauce is finished. It can be put in the refrigerator and used at any time. Biscuits, bread, cakes, or other foods can be used as long as you like! I wish you a good appetite ~ see you next time~~

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: sweet

Chinese PinYin : De Hong Bei Ri Ji Chang Yong Jiang Zhi Zhi Nai You Jiao Tang Jiang