We’re going to share with you how to make a caramel sponge cake in the future post and we’re going to share with yo how to make the main ingredients in making out caramel sponge, the caramel powder.
Do you know how caramel is made? Caramel is made by cooking the sugar to a specific temperature. There are different cooking stages, two of the common stages are 117 degree C softball stage and the 120 degree C hard crack stage.
In this recipe, we’re using color indication, don’t have to care of the stages, we just look at the color of our caramel, it’s very important that you must not touch the caramel directly with your hands coz the caramel is extremely hot. I burnt my fingers before.
We always have to think of different recipe to share with you guys so it won’t be bored, that’s why we always try different stuff like, candied lemon.
That’s why we tried this new recipe, a caramel powder, sound simple but it’s very tasty and unique, you can use this powder to make a sponge cake, candies or even a pudding, this caramel powder can be used for decoration too, just dust a little bit on your dessert to have a brownish velvet texture.
If you want to try this special caramel powder,here are the ingredients and method.
Firstly, we’re gonna use the dry caramel method, in making sugar syrup, we will add water to make the syrup because we want the syrup to be a liquid so we can pour the syrup easily but in making caramel, we use the dry method.
We pour the sugar directly in a pot and cook it with medium heat so the sugar can melt slowly and evenly.
At this moment, the sugar will become rough and sandy, it’s because some of the sugar is melted and caramelize but some are not, some chefs said that you should not mix the sugar when you’re making caramel. The reason behind this reminder is because you might burn the sugar if you’re not mixing evenly.
Then, mix the syrup until you reach the golden brown color so we can have a bitter sweet flavors’ caramel, if you don’t want to have a bitter taste, you can turn off the stove when the syrup become yellow in color.
After we make a caramel, we pour the caramel on a silicone mat to cool down the caramel to room temperature.
Cover the caramel with another silicon mat so the caramel brittle will not splash to everywhere when we break it.
The caramel should be broken into small pieces and easy to break.
Pour the caramel brittle in the food processor and pulse them for 3-4 seconds intervals and keep blending them for 10 seconds.
The finished product will be a powder that look brown in color, when we’re pouring water into the powder, it’ll be dark brown in color.
we’ll talk about how to make a caramel sponge cake in the future, stay tune.
If you’re interested in making western dishes, click here.