[tomato formula] cream caramel sauce(fan qie pei fang nai you jiao tang jiang tian mi ban lv bie yang feng wei )

[tomato formula] cream caramel sauce

Introduction:

"The sweet companion of daily life --- in my home, there is a small glass bottle always filled with burnt yellow syrup. This magic syrup has a very wide range of uses. It has a unique sweetness when applied to bread and cake. It is even more wonderful when added to coffee or milk tea. And when baking, add it to the dessert, there is always a different flavor. It is today's leading role - Caramel Sauce

Production steps:

Step 1: put the sugar into the egg bowl and pour in 25g cold water

Step 2: heat the egg beater over low heat without stirring

The third step: slowly bubble will be more and more.

Step 4: after heating for a period of time, slowly the color of the sugar begins to change and yellow appears

Step 5: at this time, gently shake the egg basin to make the color of the solution uniform and keep the low heat

Step 6: sugar will get darker and darker

Step 7: when the color of the sugar turns red, turn off the fire immediately

Step 8: pour in the boiling cream. At this time, the syrup will boil violently when meeting the cream. Be careful at this time

Step 9: stir well with an integrated scraper, and put the egg beater into cold water, continue to stir, so that the syrup can cool down quickly

Step 10: when the syrup becomes "calm" and even, you can put it aside and wait for it to cool completely. It will become thicker caramel sauce

Materials required:

Fine granulated sugar: 125g

Light cream: 125g

Cold water: 25g

Note: 1, when cooking caramel sauce at home, the general amount is not very large. So be sure to cook slowly over low heat. Don't rush to cook over high heat. If you are not careful, it will be too coking and produce a paste taste. 2. Light cream can't be poured into Caramel until it boils. If it's cold cream, one is that it may splash out and scald people after pouring; the other is that sugar will harden when it meets cold cream, so it can't be mixed evenly. 3. When the caramel sauce is just cooked, it is very thin, and only after cooling, it will become thick. If your caramel sauce is still very thin after cooling, you can bring it to a boil again and cook it over low heat for 1-2 minutes to make the water evaporate properly. If it is too thick after cooling, you can add a small amount of boiling water, mix well, and let the caramel sauce dilute.

Production difficulty: simple

Technology: seasoning

Production time: one hour

Taste: sweet

Chinese PinYin : Fan Qie Pei Fang Nai You Jiao Tang Jiang Tian Mi Ban Lv Bie Yang Feng Wei