Description
One of the most popular treats can be considered, combining the delicacy of the caramel and the soft pudding of kazandibi. The name of kazandibi literally translates as the bottom of the pot.
Ingredients
-
Vanilla sugar
1 pack
-
Salt
-
Butter
2 Tbsp
-
Powdered sugar
2.5 Tbsp
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Sugar
1 cup
-
Starch
2 Tbsp
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Flour
2 Tbsp
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Rice flour
2 Tbsp
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Milk
1 l
Cooking
In a large frying pan with high sides or similar baking pan, apply butter. Sprinkle evenly with powdered sugar. If the usual small frying pan, then the ingredients take half!!!
Mix 2 kinds of flour and starch. Add 200 ml of milk. Good interfere.
In a saucepan pour the sugar, vanilla sugar, salt. Pour the remaining milk, bring to the boil.
Hot milk with sugar (2 ladles) add to the milk with the flour. Mix well. Then belelive again in milk with sugar. Stir and put on fire. Stir very well, until the mixture thickens.
Pour the milk mixture into the mold with powdered sugar. Put on medium heat. Boil the mixture so that the flame touched every corner of the bottom of the pan. Therefore, rotate the tray, stopping for a few minutes.
Using spoon, try to separate the pan from the mixture and if there is a gentle brown color, the pan should be removed from the fire. It is very important not to overdo.
Let the baking sheet with kazandibi to cool slightly (put in cold water), you can then put in the fridge for 4-5 hours or overnight.
When kazandibi thoroughly hardens, it should be cut into large rectangles. With a wet blade gently remove kazandibi from the pan and roll them in a roll so that the brown side was on the outside.
BON APPETIT!!!
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