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# Madonna Pudding Cake
Ingredients for The Base Cake
* 1 Whole Egg
* 2 Egg Yolks
* 110 grams or about 7 tablespoons Granulated Sugar
* 1 teaspoon of Ovalet [Cake Emulsifier]
* 125 grams or about 8 tablespoons of All-Purpose Flour
* 100 ml of Water, about ½ cup less
* 2 tablespoons of Cooking Oil
Ingredient for The Pudding Foam
* 2 Egg White
* 5 tablespoons of Granulated Sugar (about 65-70 grams), suit your taste
* 250 ml of Water
* 1 sachet (7 grams) Agar powder
* ½ teaspoon of Vanilla Powder
Ingredient for The Main Pudding
* 1 Sachet (7 grams) Agar Powder
* 5 tablespoons of Granulated Sugar (65-70 grams), suit your taste
* 625 ml of Water
NOTE:
// To add more delicacies to the Pudding Foam, you may adda a pinch of salt (1/4 tsp) into its ingredients.
// Madonna Pudding Cake should be stored in the fridge or chiller.
Our Dear Mrs. Windi said that; when it’s stored in the fridge, it can hold up to 1 week. Make sure it is wrapped neatly and perfectly covered.
// If it’s stored at room temperature, then the Pudding can last for a whole day …
// Make sure to spread the baking sheet with the margarine/oil only at its bottom part.
‘Coz, when we spread the margarine/oil all the way to the edges of the pan, the cake is prone to shrinking when it is cold.
Notable Kitchenware
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