caramel sauce (jiao tang nai you jiang )

caramel sauce

Introduction:

"With the extra light cream, one place to go is to make Hokkaido toast, and the other is this Caramel Cream Sauce. Making caramel sauce takes advantage of the coking property of sugar. When sugar is at high temperature, it will coking reaction, produce golden yellow to brown color, also produce substances with special flavor. The process of cooking caramel is very simple. First, add a little water into the sugar to dissolve it, and then heat it until the sugar is coking. However, when the sugar is cooled directly, it will turn into hard caramel. In order to turn the caramel into a flowing "Caramel Sauce" after it is cooled, a certain amount of boiling water needs to be added after the caramel is coked and mixed evenly, so that it will not be hard sugar after it is cooled. However, the taste of ordinary caramel sauce is relatively monotonous. If the boiling water is replaced by boiling cream, the caramel sauce has not only caramel flavor, but also rich milk flavor, showing a similar taste of toffee. This kind of cream caramel sauce is more delicious and more suitable for us to spread bread or flavor coffee and milk tea

Production steps:

Step 1: 125g white sugar, 125ml animal light cream.

Step 2: dissolve 125 grams of sugar in 25 grams of cold water.

Step 3: heat slowly over a low heat.

Step 4: heat to saccharification.

Step 5: simmer over low heat.

Step 6: heat 125ml of animal cream

Step 7: in the process of boiling, you can lift the pot and shake it gently, and pay attention to the sugar color

Step 8: boil until the sugar color is dark amber. Pour the heated cream into the pan and stir

Step 9: after cooling, it can present a thicker texture. If it feels too thin after cooling, it can be heated off with a small fire.

Materials required:

Fine granulated sugar: 125g

Animal light cream: 125g

Cold water: 25g

Note: the whole process must be small fire, sugar coking to deep amber may only be a few seconds, to always pay attention to observe.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Jiao Tang Nai You Jiang