Caramel Cream toffee sauce

Caramel Cream toffee sauce

Introduction:

In master pH's book, there are several different ways to make caramel sauce, such as Cr è meaucaramel with Italian protein cream and caramel for Mousse with whipped cream. I feel that what I need is "Caramel à napper for pectin mirror", which is the above practice. It is close to Caramel Cream sauce which is widely seen on the Internet. The only difference is that it is boiled without water. Put butter and warm cream in the master's recipe, and the caramel will not splash when pouring. The taste is as sweet as toffee. It's a good way to consume light cream. Keep one can in the refrigerator for many purposes. Tools: stove, deep pan with thick bottom, wooden spoon or high temperature resistant scraper

Production steps:

Step 1: high quality white granulated sugar or yellow granulated sugar can be used for granulated sugar; butter can be softened into a soft solid at room temperature; (the original formula uses half salt butter beurredemi sel A.O.C with 0.5% ~ 3% salt, and salt butter leburresal é with more than 3% salt). Therefore, salt butter or salt free yellow oil 1g salt can be used

Step 2: Boil 200ml cream in a milk pot and set aside (200ml cream is about 200g cream)

Step 3: use a clean deep pan without any water. Cook the sugar over medium low heat. Add 250 grams of sugar slowly

Step 4: shake the pan or stir with a wooden spoon to heat the sugar evenly

Step 5: from the edge of the pot gradually appear golden brown caramel

Step 6: the sugar melts and turns amber. Turn off the heat and stop cooking

Step 7: add 50 grams of softened butter

Step 8: pour in the warm cream mixture

Step 9: then boil over medium heat again

Step 10: Disinfect storage utensils with boiling water.

Step 11: pour the caramel sauce into the refrigerator while it is hot

Step 12: taste as sweet as toffee. It's a good way to consume light cream. Keep one can in the refrigerator for many purposes.

Step 13: leave a layer of sauce at the bottom of the pot, add some milk and cook until warm, mix with egg liquid and bake into pudding. I don't love pudding very much all the time, so I don't have a recipe for it. (it's just a sweet stewed egg) without any extra sugar, there's a bit of chopped 65% dark chocolate in the middle and a layer of handmade strawberry jam at the bottom of the bottle. It's delicious.

Materials required:

Animal light cream: 200ml

Sugar: 250g

Butter: 50g

Precautions: 1) butter must be softened to a soft solid state at room temperature. Don't melt into liquid or freeze hard. 2) Do not use rock sugar, do not use soft white sugar, do not use powdered sugar, please use white granulated sugar. 3) Animal light cream brands, such as Nestle, Anjia, iron tower, President, etc. 4) Don't let the cream cool after boiling. It's better to cook the caramel after the cream is cooked, keep the light cream warm and pour it into the caramel. Otherwise, the cold cream may also make the caramel splash. 5) It has been proved that there is no problem to put it in the refrigerator (non quick freezing) for half a year. Of course, it is better to use it as soon as possible. It can be used for pudding, candy, mousse, ice cream and other purposes. 6) When it needs to be used, the caramel sauce will be hard when it is taken out of the refrigerator, and it is not easy to dig out. In summer, it can be softened into a flowing state when placed at room temperature for a while. In winter, it can be softened by putting the glass bottle (with the metal cap removed) into the microwave oven for half or a few minutes.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: sweet