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ケーキ（プヂンケーキ）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

egg : 2 pieces
コンデンスミルク : 250g
牛乳 : 250g
甜菜糖 : 60g
水 : 小さじ2
お湯 : 大さじ1と1/2

Time required

55minutes

Procedure

1) make the dough 01:09
Crack the eggs into a bowl and mix with a whisk.
Add condensed milk and mix.
Add milk and mix.
2) make caramel 02:33
Put beet sugar in a pan and pour water in the center.
Wait for the color to set on fire.
Place it on a wet cloth.
Add hot water and shake.
Heat again to dissolve the beet sugar and place it on a wet cloth.
Pour into a mold and spread.
Put in the refrigerator.
3) put in mold 04:59
Spread kitchen paper on a gratin dish and add hot water (not listed).
Put the mold with caramel in hot water (not listed).
Pour 1 into the mold while filtering.
Burn with a burner or lighter to remove air bubbles.
4) 焼く 05:49
Bake 3 in the oven for 40 minutes at 170 degrees.
On the way, turn the front and back.
Remove from heat and chill overnight in the refrigerator.
5) 仕上げる 07:08
型から生地を取り出し、お皿に乗せて完成。

Point

・Recipe of pudding cake popular in Brazil.
・880ml pound type is used.
・Originally, a donut-shaped mold is used.
・You can use a chiffon cake mold instead.
・When performing step 2, put the dough in the refrigerator in the summer.
・Adjust how much the caramel is charred.
・Preheat the oven to 170 degrees.