japanese caramel pudding cake 日式布丁烧

ingredients (makes 10)

caramel
100g caster sugar
20g hot water

vanilla pudding
220g eggs (c. 4 eggs)
60g egg yolk (c. 4 egg yolk)
800g milk
40g monk fruit sweetener/caster sugar
1g vanilla extract

cooked dough chiffon cake
110g egg white (c. 3 egg white)
45g egg yolk (c. 3 egg yolk)
20g coconut oil
30g milk
25g cake flour, sieved
25g monk fruit sweetener/caster sugar

食材（可做 10个）

焦糖
细砂糖 100克
热水 20克

香草布丁
蛋液 220克（约 4颗鸡蛋）
蛋黄 60克 （约 4颗蛋黄）
牛奶 800克
细砂糖／罗汉果糖精 40克
香草精 1克

烫面戚风蛋糕
蛋白 110克（约 3颗蛋白）
蛋黄 45克（约 3颗蛋黄）
椰油 20克
牛奶 30克
蛋糕粉 25克（过筛）
细砂糖／罗汉果糖精 25克

Directions/做法

prepare caramel
pour caster sugar into saucepan and heat over low-medium heat till sugar dissolves and turns brown
准备焦糖
细砂糖倒入奶锅以中小火加热至糖完全融化并变棕色

remove from stove and pour in hot water
stir and mix well
离火、倒入热水
拌匀

pour equally into pudding cups, set aside
倒入布丁杯、备用

prepare vanilla pudding
beat eggs/egg yolk and sugar together
准备香草布丁
蛋液、蛋黄和糖充分打散

add in milk and vanilla extract
mix well
加入牛奶和香草精
拌匀

sieve 3 times
过筛三次

pour equally into pudding cups
* caramel should have set by now (it’s not hard though)
倒入装着焦糖的布丁杯
*此时焦糖应该已经凝固（不是变硬）

prepare chiffon cake
mix oil and milk together
boil over low-medium heat till you see small bubbles at the side
准备烫面蛋糕
油和牛奶拌匀
以中小火加热至边边冒小泡

pour milk into flour and mix quickly
离火、将热奶倒进过筛面粉、拌匀

add in egg yolk one at a time, mixing well after each addition
蛋黄一个一个加入、每加入一个需拌匀再加入另一个蛋黄

incorporate well
搅拌均匀

add sugar to egg white in 3 additions and beat till stiff peaks
糖分三次加入蛋白、打发至湿润硬性状

add a small portion of egg white meringue to egg yolk batter and mix well
勺一小份蛋白霜拌入蛋黄糊。拌匀

pour entire egg yolk batter into remaining egg white meringue
将蛋黄糊倒入剩余的蛋白霜

fold till well mix
翻拌均匀

pipe batter into pudding cup
将面糊以裱花袋挤入布丁杯

use spatula to smoothen surface
刮刀刮平表面

place pudding cup into water bath (filled with 80 degrees C hot water)
布丁杯子摆入装着 80摄氏度热水的烤盘

bake in second lowest rack of 140 degrees C preheated oven for an hour
水浴法～送入预热至 140摄氏度倒数第二层烤箱烤一小时左右

pudding cake is ready when top has browned and domed
蛋糕隆起固定高度、蛋糕表面上色后即可出炉

cool and chill cake before serving
(dust with non-wet icing sugar as desired)
完全冷却后冷藏享用
（享用前可筛上防湿糖粉）

Personal notes/温馨小贴士： – the pudding cups i have can be used for steam-baking purposes only (i.e. not for direct baking)
这次用的布丁杯可以水浴法入炉烘焙、不可直接烘焙

– i used non-alcoholic vanilla extract
这次用了无酒精香草精

– place serving plate on top of pudding cup and invert. pudding will dislodge easily
上桌前将盘子摆到布丁杯上、倒扣即可