Ingredient:
A. CARAMEL SECTION
- Sand sugar: 300gr
- Filtered water: 150gr
- Boiling water: 1 cup, set aside
B. FLAN SECTION
- Chicken eggs: 6 eggs
- Egg yolk: 3
- Sugar: 100g
- Fresh milk without sugar: 300ml
- Whipping cream: 370gr
- Vanilla: 5g
C. GATE SECTION
- Chicken eggs: 4 eggs
- Sugar: 75g
- Flour No. 11: 90gr
- Cocoa powder: 15g
- Baking powder (baking powder): 1g
- Cooking oil: 10g
D. TOOLS
Small stainless steel mold, whisk, sieve, spatula
Process
A. MAKING CARAMEL
- Put sugar and filtered water in a pot and cook over high heat until the mixture turns the color of cockroach wings, do not stir the mixture.
- Add a few tablespoons of water to the caramel pot just cooked. Add water while stirring constantly to combine. (Note to stay away from caramel while adding water to avoid hot caramel encountering water that may splash)
- After dilution, put caramel in stainless steel jars
B. MAKING THE FLAN
Step 1: Cook milk
Heat the mixture of unsweetened fresh milk, whipping cream, sugar and vanilla to about 70 degrees C (warm pot is fine) then remove from the heat and let cool.
Step 2: Beat eggs
Crack 6 eggs into a bowl and beat until completely melted. Stir only in one direction and do not lift the whisk off the stirring surface to prevent the flan from pitting.
Step 3: Mix and sift the egg-milk mixture
- When the milk has cooled down (not completely), pour the milk into the eggs and beat until well combined.
- Use a sieve to strain about 2 times until the mixture is smooth.
C. MAKING THE GATTO
Step 1: Prepare the dough:
Mix together flour ingredients number 11, cocoa powder, baking powder and sifted finely and set aside.
Step 2: Beat eggs
Place the eggs and sugar in a bowl on medium speed for about 15 minutes to thicken the mixture.
Step 3: Mix the dough
- Take 1/3 of the beaten eggs into the flour mixture made in Step 1, mix well until they are combined.
- Add the rest of the beaten eggs to the egg mixture just made and use a spatula to gently mix from the bottom until the mixture is completely combined.
- Add the cooking oil and continue to mix gently from the bottom up so that the air bubbles do not burst, preventing the dough from thickening.
- Put the mixture in a piping bag. When placing in the mold, cut the top of the ice cream bag 1 very small hole.
Step 4: Pour the cake mold
- Pour caramel into the mold, wait for it to dry, then pour in the flan gently until about half of the mold. Gently shake the mold to break up air bubbles in the flan.
- Remove the bubbles on the surface of the flan so that when baking, the gato layer can stick to the cake layer.
- Fill the rest of the cake pan with gato by inserting the piping bag into the mold and spiraling it to almost full. Use a toothpick to stir more in a spiral shape to break the air bubbles in the gato for a smooth cake. Do not ball or shake the mold to prevent the gato from sinking.
Step 5: Bake the cake
- Line a towel on a baking tray and place the molds on the tray.
- Preheat the superheater with PREHEAT mode at 180 degrees C for 10 minutes.
- Put the baking tray in the oven, select the COMBI mode so that the cake is combined with steaming and baking, adjusted to 160 degrees C for 60 minutes.
Note:
+ For the first 15 minutes, do not open the oven to prevent the gas from collapsing.
+ After the first 40 minutes, cover the surface of the cake molds with a layer of foil to prevent the gato from scorching.
+ After 60 minutes, check by inserting a toothpick into the cake mold, if the toothpick is dry, the cake is ready. If the toothpick is still wet, put it in the oven for another 10 minutes and it’s done.
