Cream caramel sauce(nai you jiao tang jiang )

Cream caramel sauce

Introduction:

"Whether you are eating bread, or drinking coffee or milk tea, or the ice cream, there is a sauce that can always bring you unexpected sweetness and surprise. Its unique flavor plays an irreplaceable role in the baking world. It is cream caramel sauce."

Production steps:

Step 1: put sugar in a small skillet.

Step 2: pour in water and heat slowly over a low heat to dissolve the sugar. At the same time, pour the light cream into the other pot, heat it slowly on the other stove, turn off the heat after boiling (light cream is boiled while syrup is boiled, both pots should be taken care of, it's a bit troublesome, actually it's very easy to operate)

Step 3: as the temperature rises, the sugar slowly melts and starts to bubble.

Step 4: more and more bubbles, the color begins to turn yellow, gently draw a circle like turn the pot a few times (do not need to stir with a spoon).

Step 5: the color is getting yellow, approaching amber.

Step 6: when the color reaches deep amber, turn off the fire immediately and pour in the light cream just boiled. At this time, the syrup in the pot will boil violently. Be careful not to scald it. Stir the syrup evenly with a wooden spoon. Put the pot into cold water and continue to stir to cool the syrup. The cooled syrup will become thick. Put it into a clean bottle and refrigerate it for use Take it as you like.

Materials required:

White granulated sugar: 125g

Water: 25g

Animal light cream: 125g

Note: 1 syrup boiling time is just a few seconds, after that there will be a burnt taste. 2. Turn off the heat after the light cream is boiled, cover the pot and keep the temperature. The syrup will be cooked soon, and then pour in after the syrup is cooked. This basically has no effect.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Nai You Jiao Tang Jiang