焦糖蜂巢蛋糕 (蒸) Caramel Honeycomb Cake （Steamed)

材料（7寸模） Ingredients (7" Mold): 
90g  砂糖 Castor Sugar
120ml  清水 Plain Water
50g  牛油  Butter
60g  炼乳 Sweet Condensed Milk
80g  低筋面粉 Low Protein Flour
1tbsp  奶粉 Milk Powder
1/2tsp  苏打粉 Bicarbonate of Soda
1/2tsp  发粉  Baking Powder
3pcs  鸡蛋 Eggs


做法 Method: 
1. 低筋面粉、奶粉、苏打粉和发粉过筛备用。
Sift low protein flour,  milk powder, bicarbonate of soda and baking powder, set aside.

2. 砂糖放入锅内以小火煮至褐色成焦糖。
 Caramelize castor sugar over low heat in a saucepan until its golden brown

 3. 将清水慢慢倒入煮好的焦糖，搅拌直焦糖完全融化，离火。
 Add water to the caramel,

 4. 趁热加入牛油，搅拌至融化。
Melt butter in hot syrup. 

5. 加入炼乳， 拌匀。
Add in sweet condensed milk, mix well.

6. 拌入分类，搅拌均匀。
Fold in flours, mix well. 

7. 加入稍微打散的蛋液，拌匀。
Add slightly beaten eggs,  mix until well combined.

8. 将面糊过筛，倒入预先涂油的模子，静置20分钟。
Strain batter, pour in a greased mold, let stand at room temperature for 20minutes.

 9. 盖上铝箔纸，以中火蒸30分钟或至熟。
Cover with aluminum foils and steamed over middle heat for 30minutes or until cooked.