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The baking process of espresso hat pudding

Published: 2026-04-21 Author: World Gafei

Last Updated: 2026/04/21, Espresso hat pudding (3 cups) hat pudding batter: melted chocolate: 10 g milk: 80 g fresh cream: 80 g cocoa powder: 16 g eggs: 2 granulated sugar: 50 g espresso (brewed): 70 g almond cakes: 20 g caramel sauce: sugar: 56 g water: 28 g espresso hat pudding baking process: 1. Heat whipped cream and milk in water. two。 Put the chicken

Espresso hat pudding (3 cups)

Hat pudding batter: melted chocolate: 10 g milk: 80 g fresh cream: 80 g cocoa powder: 16 g eggs: 2 granulated sugar: 50 g espresso (brewed): 70 g almond cakes: 20 g

Caramel Sauce: sugar: 56g Water: 28g

The baking process of espresso hat pudding:

1. Heat whipped cream and milk in water.

two。 Beat the eggs and sugar to whiten.

3. Add half the hot milk to the egg paste and stir.

4. Add half to the chocolate and stir well, then add the cocoa powder and mix well.

5. Add 3 and 4 together and stir well, then filter with a sieve.

6. Crush the almond pancakes into 5, then add espresso.

7. Boil water and sugar until brown.

8. Pour the caramel into the bottom of the small cup (resistant to baking) and pour the paste into the cup.

9. Bake for 20 minutes with 150 ℃ on a baking pan with water. Change places and bake for another 15 minutes. Cool.

10. Top with whipped cream and decorated with small round cakes.

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