In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, raise the temperature to 40 degrees while stirring, remove it from the pot, and whip it with a hand mixer until rich ivory-colored bubbles form.
INSTRUCTIONS
1
INSTRUCTIONS
Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
2
INSTRUCTIONS
Put the mixed dough into the main dough, mix, pour into a 15cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 35 minutes. After cooling, cut off the top and cut into 3 pieces.
3
INSTRUCTIONS
Put water and sugar in a pot and boil until slightly browned. Remove from heat, add warm whipped cream, mix, boil over low heat until thickened, and cool completely.
4
INSTRUCTIONS
Whip 40% of fresh cream, then add cream cheese and caramel sauce and whip to make caramel cream.
5
INSTRUCTIONS
Place a sheet on a rotating plate, sprinkle with sugar syrup, cream, sprinkle with caramel sauce, and put another sheet on top. Repeat one more time.
6
INSTRUCTIONS
Smooth the cream on the top and sides.
7
INSTRUCTIONS
Sprinkle caramel sauce on the top in a circle from the inside and decorate with peanut crunch.