クッキー（カップバニラアイスのチョコレートクッキー）｜まんまるkitchenさんのレシピ書き起こし
Round kitchen Time required : 35minutes
Caramel for pudding cake | Coris Cooking Channel's recipe transcription
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Ingredients
- Granulated sugar : 50g
- water : 25g
Time required
10minutes
Procedure
-
1)
Dissolve and mix granulated sugar and water
00:05
Put granulated sugar and water in a pan and heat over medium heat to dissolve the granulated sugar.
-
2)
Heat on medium heat
00:35
When it boils, heat it further over medium heat.
-
3)
Heat on low heat
01:06
When it becomes light brown, reduce the heat to low and heat it to a slightly light caramel color.
-
4)
Pour into a mold
01:37
As soon as the caramel is made, pour it into the mold and spread the caramel over the bottom of the mold. Completed when the heat is removed.
Point
・ Because of the high temperature, be sure to use a heat-resistant rubber spatula such as silicon.
・ If the syrup gets on the pot skin, it will crystallize, so mix it as gently as possible.
・ You can choose how the caramel is charred. Golden caramel has a moderate sweetness and a good caramel scent, and dark caramel has a bittersweet and firm caramel scent. Be careful not to burn it too much as it will cause strong bitterness.
・ Be careful not to get burned because caramel has a high temperature of around 170 ℃.
・ When pouring into a mold, it will harden immediately, so it is good to spread it quickly.
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