【คลาสเวิร์คช็อป】[Baking Course] Caramel Pudding Cake X3 Types of Pot-cooked Caramel Milk Candy

【Baking Course】
Childhood caramel pudding cake

Caramel is a favorite flavor of Tabby Cat, and the feedback it often receives during the course is divided into two groups.

"It's so hard to cook pie"
From starting the fire, you need to be careful about sanding, scorching, and crystallization, to judging the degree of flavor, the ratio of caramel to water, etc. Seriously, there are many details that you need to pay attention to. Failure to pay attention to any link will affect the flavor and texture of the caramel.

"So sweet pie"
When I hear caramel, I automatically think of the word "very sweet". It's a pity that I have never tasted delicious caramel.

In fact, delicious caramel should be based on the sweetness of sugar, through heating to bring out the delicate caramel aroma and light bitterness, and finally sprinkle with the salty taste of sea salt as a balance. The layers of sweet, bitter and salty are stacked to bring out a rich taste. It's real caramel.

And as long as you learn how to cook caramel, it will later be transformed into cake fillings, fresh cream flavor, biscuit fillings, and milk sugar. They are all made at your fingertips. They are so delicious and simple, and can be called the flavor with the highest C/P value.

In this class, students can practice cooking caramel, make the classic caramel pudding cake, and experience the operation of three flavors of raw milk candies. It is generous and easy to store whether it is an order or a gift.



【Course Works】
･Three-warm sugar pudding cake
･Three flavors of milk candy
Adult Sea Salt Pepper Thick Caramel
Summer Lemon Mint Whipped Caramel
Sweet and Sour Raspberry Raw Milk Caramel

[Let’s learn this lesson]
Flavor analysis of caramels made with different sugars
Introduction and application of 6 kinds of sugar commonly used in baking (sugar, three-temperature sugar, brown sugar, two-sugar trehalose, invert sugar)
Tips for hand-cooking caramel with 0 failure rate
Temperature Analysis of Cooked Caramel
Milk candy with fresh fruit recipe
Tips for converting milk-sugar flavor
Proportion analysis of pudding liquid formula
Key points of egg-splitting method for cake body operation
Pudding liquid operation key points
Key points of batter mixing techniques
Packaging and preservation teaching of cakes and candies
Mold and pot selection
Tutorial on cutting milk and sugar