Ingredients:
Mei Mei low-gluten flour: 40g; Fine sugar: 40g; Unsalted butter: 30g; Whole milk: 40g; Eggs: 3; Salt: 0.5g.
Accessories:
Mango puree: 50g; Pudding powder: 30g; Purified water: 150g.
Taste: Sweet; Process: Baking; Time: One hour; Difficulty: Normal.
Steps to Make Pudding Cake
Separate egg whites and yolks.
Put 3 egg yolks, 30g liquid butter, and 40g milk into a mixing bowl and stir well.
Sift in Mei Mei low-gluten flour.
Mix into a smooth egg yolk batter and set aside.
Add 0.5g salt to the egg whites and beat in fine sugar in three batches until stiff peaks form.
Fold the egg white mixture into the egg yolk mixture to form a smooth cake batter.
Brush the mold with oil and evenly distribute the cake batter into four molds, shaking gently to remove large air bubbles. Pour 50g of hot water into the baking pan, place the molds on top, and bake in the middle of the oven at 180 degrees Celsius for 20 minutes.
After baking, invert the cakes and let them cool before removing them from the molds. Heat 150g of purified water, add 30g of pudding powder, and mix well. Then add 50g of mango puree and mix well. When the pudding mixture cools to around 60 degrees Celsius, pour it into the cake cavities.
After the pudding sets, decorate with sugar beads and cards as desired.
