蜂蜜かすてらプリンケーキ を作ってみた Honey Castella Pudding Cake / Creme Caramel Cake｜komugikodaisuki 雷雨/環境音/雨音/生活音

蜂蜜かすてらプリンケーキ を作ってみた Honey Castella Pudding Cake / Creme Caramel Cake｜komugikodaisuki 雷雨/環境音/雨音/生活音

Honey Castella Pudding Cake Today I’m making “Honey Castella Pudding Cake” with minosuke’s recipe. It seems that Pudding and Castella are two layers and twice delicious! Enjoy! First let’s make Caramel (Please adjust your volume as there will be thunder after this lightening) When the color is to your liking, turn off the heat and add the hot water. It will burn Hurry! Aluminium foil flies with the steam LOL! Pour the caramel into the containers Keep in refrigerator until next step The next step is to make the pudding liquid. Mix well and thoroughly blend the egg white Heat the milk to 60°C (140°F) in a microwave, add to the eggs and mix well Strain the pudding solution to further smoothen it Filter again with a tea strainer Let’s make a Castella to put on top of the pudding Put the mixture in a hot water bath and whisk until the temperature reaches 34°C (93.2°F) When it is warm, remove it from the water bath and whisk at high speed for 3 minutes When it turns into a firm foam, reduce whisking speed and keep whisking to adjust the texture Lightening Thunder! OMG! Add the flour and mix Pour the pudding solution into the container Float the castellated dough over the pudding It is hard to put the dough in. Maybe I should have used a squeeze bag. Place the pudding cups in the hot water and steam them. Into the oven! Steam it for about 40 minutes at 160°C (320°F) Cool it in the refrigerator overnight When it cooled, it made a dent. Let’s eat! It’s stained with caramel. The dough is moist and fluffy. The pudding and dough are tangled and delicious! Sweet dough and bittersweet caramel.
Great combination! I made it with just the usual ingredients that we have at home, but it tastes great. Let’s make it again! It was delicious!

今日のおやつは、みのすけさんレシピの「蜂蜜かすてらプリンケーキ」を作ってみました。
☆レシピ→ https://recipe.cotta.jp/recipe.php?recipeid=00014276

雷雨で作業音が聞き取りづらかったらすみません。
今度は晴れた日に撮ります∠( ﾟдﾟ)／

・・・・・
【使用している製菓道具】
プリンカップ( https://amzn.to/2vP6hbJ )
耐熱ガラスボウル 1.5L iwaki ( https://amzn.to/2ZXMtAf )
耐熱ガラスボウル 2.5L PYREX（ https://amzn.to/307DuMS ）
シリコンゴムヘラ 大（ https://amzn.to/303tKmS ）
マトファー×cotta シルパン（ https://amzn.to/2Ibv1xO ）
繰り返し使えるオーブンシート（ https://amzn.to/2OcKqlz ）
ハンドミキサー（ https://amzn.to/2IcNev7 ）
・・・・・

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#komugikodaisuki
#Pudding
#Custardpuddingcake
#CremeCaramel
#蜂蜜かすてらプリンケーキ
#カステラ
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#雨音
#雷雨
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#Binaural
#小麦粉だいすき

0:00 オープニング
0:25 カラメル作り
1:35 プリン生地作り
3:09 カステラ生地作り
5:05 プリンカップに生地を入れます
6:32 湯せん焼き！
6:50 出来上がり
6:56 いただきます