Pudding Concave Cake

The semi-cooked concave cake that once swept the world is outdated. The chief of the concave cake industry will be replaced by a pudding concave cake! Unlike semi-cooked concave cakes with a high failure rate, this pudding concave cake can be used as long as you can make chiffon. It is also very simple to make concave shapes. Just apply a layer of butter to the mold substitute Get a cute little dimple for cheese pudding, wow! Interesting and wonderful, it’s worth trying!

Materials

Brown sugar evaporated milk cake (3 pieces of 4 inch mold)
Egg yolk paste
3 egg yolks
Schumann Brown Sugar 30g
Low gluten powder 60g
Full-fat evaporated milk 40g
Corn Salad Oil 50g
Salt 1g
Meringue
3 egg whites
Lemon juice 1g
White sugar 60g

pudding
Cheese Pudding Powder 50g
Water 200g
★ You can also replace the pudding powder with your favorite cheese pudding.

Practice

① Brown sugar and Sanhua full-fat evaporated milk, salad oil, and salt are mixed and mixed evenly to a particle-free state.
② Add low powder through sieve, stir until no dry powder.
③ Add egg yolk and mix well, don’t stir too much to avoid ribs. Then cover with plastic wrap and set aside.
④ Egg white plus a few drops of lemon juice to send to semi-dry hair, between neutral foam and dry foam.
⑤ Take a third of the meringue and egg yolk paste and mix well, then pour into the remaining meringue and mix well.
⑥ Prepare three 4-inch cake molds (4 inch size is just right, 6 inch is too big to look good), and tested. If you want to have a concave effect at the bottom, you must use a live bottom chiffon cake mold, you can not use mousse ring instead And, before making, brush a thick layer of butter on the bottom of the mold, and then put it in the refrigerator to refrigerate until the butter coagulates. After the cake batter is done, take it out.
⑦ The cake batter is squeezed into a 4-inch cake mold with a decorative bag, into an oven preheated to 200 degrees, fired at 200 degrees, and fired at 190 degrees. (Three, one of them uses tin foil-wrapped mousse circles as an experiment, spreads butter, and has no concave bottom after baking.)
⑧ The cake is upside down. After cooling, it will be demolded. There is a small concave at the bottom. You can press it with your hand to make the small concave larger and you can hold more pudding liquid.

9. Prepare to make pudding. You can use any pudding recipe you like to make pudding. The taste is a bit heavier, such as cheese pudding, which matches the taste of the cake embryo. For convenience, we directly use the prepared Schumann cheese pudding. To make the powder, according to the 1: 4 ratio of powder and water on the package, boil it for three minutes, pour it directly into the cake cavity, let it cool and congeal.

Finally, make a little decoration with fruits, it is beautiful, and I also changed the sesame cheese-flavored pudding, and it was eaten together with the brown sugar and milk-flavored cake embryo. It is wonderful and delicious ~
★ If you use this cake embryo, whether it is homemade or ready-made pudding powder, fresh fruit pudding is not recommended, the taste is not very fusion. If you want to eat fruit pudding, you can replace it with other chiffon bottoms. The taste of this cake embryo is fine and solid, less fluffy than ordinary chiffon, more solid cheesecake, and endless aftertaste. Stuttering is also delicious.
★ Do n’t pack juicy pudding, the cake will absorb moisture and affect the taste ~

Learn how to make this concave cake. You can match the cake and the pudding as much as you want. You can even replace the pudding and match it with your favorite sauce, which is another kind of “flowing heart”.