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1
Make the caramel sauce with the A) ingredients.
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2
Start by putting the sugar and water in a heatproof container.
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3
(It's best to use a large container for this.
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4
Also, the caramel gets very hot, so be sure to use a container that can stand up to that heat.)
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5
Keep microwaving until the sugar melts and turns brown, about 4 and a half minutes at 700W.
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6
Take it out of the microwave, add the boiling water and mix to make the caramel sauce.
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7
The total weight of the caramel sauce is about 90 g.
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8
When it has cooled down a bit, add the milk and mix well.
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9
Be sure to do this after the caramel sauce has cooled down a little.
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10
Put the bread flour and cornstarch in another heatproof container, and mix well.
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11
(Or sift them together.)
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12
Add the sauce from step 3 to that little by little while mixing.
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13
Mix so that no lumps form.
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14
It looks like this when it's done.
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15
Microwave for 1 1/2 minutes.
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16
(Uncovered.)
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17
Take it out, mix well again, add the egg white and mix once more.
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18
Microwave for another minute.
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19
Take it out, and mix again.
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20
Add the butter and mix until melted to finish.
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21
It will be like this.
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22
Form the sheet into a 15x18cm rectangle, cover with plastic wrap, and freeze.
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23
I received a that a heatproof container cracked when used in a 1000W microwave.
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24
So if you have a microwave that is higher in power than 1000W, I recommend making the caramel sauce on the stovetop in a pan instead.
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25
I received a from someone who used a Pyrex glas bowl that it cracked.
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26
Please avoid using glass for this recipe.
