Caramel Macchiato-Depp Baking Lab

Overview

Macchiato means imprint in Italian, which means the imprint of love between lovers - you are in my heart. It is an Italian cake with a unique flavor

Add egg yolks, whole eggs, and 150g of fine sugar, mix slowly and saccharify;
Beat quickly until the color becomes white and thick;
Add 60g of caster sugar to the egg whites and beat until 80% fluffy
Mix the egg white and yolk part
Sift in the low-gluten flour and cocoa powder and continue to stir evenly
Add the melted butter and continue stirring evenly
Load the mold into the Depp oven, bake at 160 degrees, and bake for 40 minutes
Let the cake cool, cut into thin slices and spread into molds for later use
Heat the milk to 60 degrees and set aside;
Heat the fine sugar and cook it into caramel, add 60℃ milk
Beat the egg yolks and slowly add the caramel milk, continue to beat until foamy
Add dark chocolate that has been melted to 30℃ and stir evenly with a whisk
Add rum and gelatine soaked in ice water and mix well
Stir the whipped cream and caramel paste evenly;
.Finally, cut the baked chocolate sponge cake embryo into squares, put it into the mold, pour the mousse slurry, and put it in the refrigerator to freeze for about 3 hours
Put the fine sugar into a stainless steel plate and cook it into caramel, add 60℃ whipping cream and mix well, add water and mix well
Add the gelatine soaked in ice water and mix well (soak the gelatine in ice water for 5 minutes in advance)
After 3 hours, take out the semi-finished caramel macchiato from the refrigerator and place it on a drying net. Use a piping bag to put the caramel glaze on it
Refrigerate and solidify then cut into pieces