How to make Caramel Pear Charlotte

People die for money and birds die for food. Although this saying has some truth to it, it is not entirely true in today's society, because many people die because of "food". Many people get sick and die because of unhealthy eating. In order to avoid dying in such a miserable way, follow me to learn how to make caramel pear Charlotte.

1. Charlotte is usually made with sponge cake or finger biscuits. You can buy ready-made finger biscuits, but I recommend making them yourself. Ingredients: 2.5 egg yolks, 3 egg whites, 78g granulated sugar, 63g all-purpose flour

2. Scoop out 1 tbsp of sugar from the 1212 portion and add it to the egg yolk

3.2121 is white and ready for use.

4.1 Add 1/3 of egg whites into the egg yolk liquid and mix well.

5.2 Beat the egg whites at low speed until they are coarse bubbles, then add the sugar in portions. Beat until the bubbles are fine and turn to high speed and beat until hard peaks form.

6.1212121Note that there may be egg yolk liquid settled at the bottom of the bowl, so be sure to stir it thoroughly.

7. Add the 2121212 mixture to the egg whites and stir evenly with a spatula.

8. Sift in the flour. I did it twice.

9. After mixing well, sift in the remaining batch and stir lightly and quickly.

10.121 I used a 12mm round mouth for the finger biscuits. Fit the piping bag.

11.212 The finished batter should be soft and elastic.

12. It is more convenient to put the bag on a cup, jar or other object to fill it with batter.

13. Use a pencil to mark parallel lines 8 cm apart on the baking paper, turn it over, and squeeze out the finger biscuits connected side by side according to the width. Anyway, you are just making the edges and you are too lazy to make them one by one!

14. Sift in powdered sugar

15. The amount of powdered sugar should be enough to cover the surface of the batter. Let it stand for 15 minutes. At this time, you can preheat the oven to 180 degrees. After 15 minutes, continue to sift a layer of powdered sugar and bake in the oven for about 10 minutes, observing the color at any time.

16.1 Then the chocolate biscuit. This step needs to be repeated twice, so here is half the amount: 2 egg yolks 80g egg whites 20g cocoa powder 50g low-gluten flour 67g white sugar

17.2 This light yellow color is the most suitable. The finger biscuits are ready. I want to say I regret it! ! ! I should have done more! ! ! It’s delicious even when eaten alone! ! [Cover your heart

18.1 Low speed to high speed to reach the level of hard foaming.

19.2 Whip the egg whites until they are coarse and then add sugar in small portions

20.1 Sift in the cocoa powder and flour mixture.

21.2 Add slightly beaten egg yolk and mix well.

22. Stir from top to bottom.

23. The batter is ready.

24. This baking tray has excellent non-stick properties so no baking paper is added. It is generally best to put a layer of baking paper on it, pour in the batter, the batter is not very fluid, so spread it with a spatula or something.

25.180 degrees for 10 minutes, middle layer upper and lower heat

26.12 biscuitauchocolat is done. Note that this step needs to be repeated twice.

27.21 Then cook the caramelized pears, one can of canned pears, 50g of white sugar, and half a vanilla pod.

28. Drain the pears and cut into cubes.

29. Put the sugar into the pot and slowly cook it into caramel

30. That’s all there is to it.

31. Then add the diced pears.

32. Split the vanilla pod in half and scrape out the vanilla seeds and put them in. Add the remaining vanilla pods and cook over medium heat for 5 minutes.

No matter what you do, you need to work hard to improve your skills, and the same is true for cooking.