パウンドケーキ（パイナップルのパウンドケーキ）｜coris cookingさんのレシピ書き起こし
coris cooking Time required : 100minutes
Afterword Caramel sauce ｜ Coris Cooking Channel's recipe transcription
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Ingredients
- Granulated sugar : 40g
- water : 20g x 2 times
Time required
10minutes
Procedure
-
1)
Dissolve and mix granulated sugar and water
00:07
Put granulated sugar and water in a pan and heat over medium heat to dissolve the granulated sugar.
-
2)
Heat on medium heat
00:32
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)
Add water
01:37
When it turns a little light caramel, turn off the heat and add water in two portions. Mix gently and then over low heat to even out the water and caramel.
-
5)
Transfer to a bowl and remove the heat
02:20
Transfer to a container and cool at room temperature until the heat is removed. (About 5-10 minutes)
Point
・ Because it gets hot, 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.
・ If you use too thick caramel, the finished caramel sauce will become too strong and difficult to apply, so be careful.
・ Be careful not to get burned because caramel has a high temperature of around 170 ℃.
・ Depending on how the caramel is cooked, the finished caramel sauce will be slightly different. (The taste and flavor also change.) If the toromi is too strong to be sprinkled on the pudding, add a little water to the caramel sauce, heat it in the microwave for a while, and mix to adjust it to an appropriate toromi.
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