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HomeDessertLeche Flan Caramel Custard Chiffon Cake

Leche Flan Caramel Custard Chiffon Cake

Material

Leche Flan

 – Sugar

 – Egg

 – Condensed milk

 

ChiffonCake

 – Egg

 – Weak Flour

 – Baking powder

 – Cooking oil

 – Sugar

 – Salt

 

Create

1. Make caramel while slowly dissolving sugar. It should be stirred frequently asit burns easily. Cook for 10 minutes until brown. You must wait for the caramelto cool completely.

2. Mixcondensed milk and eggs well. Pour the well-mixed condensed milk and eggs overthe completely cooled caramel.

3. Nowwe are going to make a chiffon cake. Separate the yolks and whites of the eggs.

4. Mixthe yolk and cooking oil well. Then add the flour, salt and baking powder andmix.

5. Mixthe separated whites like cream.

6. Mix4 and 5 well.

7. Pour No. 6 into No. 2.

8. Bake in an oven preheated to 170 degrees for 30 minutes.

9. After resting for 20 minutes, turn over and take out so that the lech flan risesto the top.

 

Information on our food

 

 

What is Leche Flan?

It isa Filipino custard dessert made with egg yolk, condensed milk, and sugar. It iseasily seen at various festivals, and it is delicious because it has a harmonyof sweet caramel and creamy custard, and it is easy to make with simpleingredients. Leche, Spanish for milk, is a custard made from eggs, milk, sugar,etc., sprinkled with caramel syrup and baked. There is also a leche flan cake,but the most basic way is to put the leche flan on top of a chiffon cake. Ittastes best when eaten cold, so I usually keep it in the freezer.

 

 

What is a Cake?

A cakeis a dessert baked in a specific shape with flour, butter, milk, eggs, andsugar as the main ingredients. Commonly known cakes are generally composed of asheet (genoise) and decorations, which are decorated with whipped cream,strawberries, sweets, and fruits on the sheet.

Themodern concept of cake baked with baking powder and sugar began in earnest inthe 19th century and has become an important food for anniversaries.

 

Traditional Kind

– SpongeCake

Spongecake is used as a base sheet for cakes and is the basis for many cakes. It is abasic cake that corresponds to a cake commonly referred to in a generalconcept. Almond sponge cake, whipped cream cake, Christmas cake, and many othertypes of cakes are sponge cakes. It is mainly made by pouring the dough into around cake mold and baking it, using the most basic ingredients such as flour,eggs, and sugar, and sometimes simply adding spices to the dough. At this time,the names are subdivided, such as almond sponge cake and chocolate sponge cake,depending on the flavors added. After completion, when used to make softbakeries such as castella, no special decoration is required, and when used asa basis for other types of cakes, various ingredients are added, such as sugarcoating with jam or cream on the surface or decoration with fruits.

It gotits current name not only because of its fluffy texture, but also because thedough swells like a sponge when baked in the oven. It is also called Genoisebecause it originated in Genoa, Italy.

 

-Chiffon Cake

Chiffoncake has a soft and moist feel like silk, and is derived from the word chiffonin France, which means silk. It has a fluffy texture and tastes similar tosponge cake, but it does not dry out or harden easily because it contains a lotof oil and eggs. Since the chiffon cake has a unique shape with a hole in themiddle, there is a special mold for baking the chiffon cake. After the dough isbaked, it is common to serve it after decorating it with syrup or whippedcream, etc., rather than serving it as it is. They are named according to theingredients added, such as white chiffon cake, black tea chiffon cake, greentea chiffon cake, and apple mango chiffon cake.

 

-Cheesecake

Cheesecake(cheese cake) is a cake made with cheese and milk, such as cream cheese orcottage cheese, as the main ingredients, rich in milk fat, and the taste is notsweet and soft. There are various types such as New York cheesecake, soufflécheesecake, Oreoberry cheesecake, meringue cheesecake, and American cheesecake,which can be largely divided into moist soufflé style, rich New York style, andcold rare style.[9] ] There are various types depending on the country orcooking method and form, but cheesecake is basically made by baking afterplacing the dough made using milk and cheese on a sheet such as castella orwhite bread.

Theorigin of cheesecake seems to go back to ancient Greece, and it is estimatedthat tartlets made with cheese that people enjoyed eating at this time may havebeen the beginning of cheesecake. Cheesecake is sometimes classified as acustard pie rather than a cake depending on opinions.

 

-Tiramisu

Tiramisuis a cake derived from ‘tirare (lift up) + mi (me) + su (up)’, meaning ‘to feelgood’ in Italian. Sponge cake sheets soaked in espresso syrup and mascarponecheese Traditional Italian cream cheese, chocolate syrup, etc. are alternatelypiled on top of each other, sprinkled with cocoa powder on top, and thenchilled to harden. Unlike other cakes, tiramisu is served in a bowl or cupdesigned specifically for tiramisu because it is easy to get out of shape.

It isan authentic Italian cake that first appeared in Veneto, Italy in the 18thcentury, but it was only after it was introduced to France that it developedinto what it is today. In the United States and Japan, it started to becomepopular in the 1980s, and in Korea, it was introduced in the name of ‘Tiramisu’following Japan in 1991. However, Tiramisu at this time became famous not as acake, but as the name of chocolate produced by Lotte Confectionery, and only inthe late 1990s did it become more known as an authentic dessert cake.

-Butter Cake

Buttercake is a term that refers to all cakes that are richly added with butter andare used not only as a dessert but also as a meal replacement. St. Louis BakedButter Cake and Almond Butter Cake, etc., are characterized by a very softtexture and a taste that seems to melt in the mouth.

Buttercake evolved from pound cake. Pound cake is a cake that is baked for a longtime over a low heat and was first made in England. Its name comes from arecipe for pound cake, which is made with the basic ingredients, such as eggs,flour, sugar, and butter, set to 1 pound. Recently [when?], rather thanpointing to a specific cake, plain butter cake and cakes made by adding driedfruits to this plain butter cake are collectively referred to.

– Rollcake

Rollcake is also called Swiss roll in English and originally meant a cake withjelly, but in the process of developing as a basic item of Western-stylebakery, syrup and whipped cream were spread on the cake sheet and otheringredients such as fruit were spread. It came to be used as a term referringto a column-shaped cake made by rolling a sheet after adding (filling).

 

-Mousse Cake

Moussecake is a soft cake like foam, ‘mousse’ is French for soap or beer foam. It isa form of whipped cream, egg whites, and gelatin added to a puree of groundfruit and then raised on a sponge cake sheet. It is a distinctive feature fromother cakes that it must be frozen after completion. And because of thesecharacteristics, it has a texture between ice cream and jelly.

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