Spring has arrived.
A pink peach flavored mille-feuille cake, paired with a fresh white peach flavor, seems to have a special "spring" feeling.
Moreover, this time I deliberately tried a completely sugar-free approach, and students who quit sugar and control sugar can also enjoy it unscrupulously.
Lately, I've been experimenting with a variety of sugar-free snacks. The sweetness in this recipe comes all from Aile Sweet's zero-calorie sugar and syrup, which is the sugar-free product I've found that closest to sugar. Many students want sugar-free desserts, try this mille-feuille cake, maybe it will be the best "sugar-free" cake you've ever had.
White peach flavored mille-feuille cake
Mille-feuille crust: 420 g milk, 5 eggs (about 50 g/piece after shelling), 135 g low gluten flour, 25 g butter, 50 g phillips zero caramel, a small amount of pink food coloring (can be omitted)
White peach flavored cream: light cream 400 grams, cream cheese 100 grams, Philharmonic sweet white peach flavored drink thick syrup 60 grams
Production process
Start by making a mille-feuille crust.
Pour the low gluten flour and Philharmonic Zero Card Sugar into a large bowl.
This recipe is made using Aile Sweet Zero Card Sugar (pictured above, right) to achieve the purpose of finished zero sugar. Aile Sweet Zero Carlase is a kind of sugar substitute with erythritol as the main sweetener, the taste is very good, can achieve a taste very close to sucrose, 0 calories, in the baking with the same amount of sugar can be replaced.
Pour the eggs into a large bowl and stir by hand with an egg beater so that the flour and eggs are well stirred to become a thin batter. Then add the heated melted butter (or replace it with an equal amount of corn oil) and stir well.
Add the milk to the batter and stir well. The result is a very thin and thin batter.
Add a little pink food coloring to the batter as needed and mix well to make the batter pink. Subsequently, the resulting batter is sieved and the batter is made.
Add a little pigment to make the finished product appear pink, more suitable for the scene. You can also omit the pigment, and the resulting melaleuca skin will be pale yellow.
Then came the very crucial step – the pancake crust.
I use a pan with a diameter of 24cm. Heat the pan over high heat and turn to medium heat (to ensure even heating, use a thick bottom of the heavy kind of pan, thin pan is easy to fry). After heating, brush slightly a thin layer of vegetable oil or butter in a silicone brush in a saucepan.
Scoop a spoonful of batter into the pan and quickly shake the pan so that the batter is thinly layered across the bottom. After the batter solidifies, many small bubbles appear on the surface, indicating that it is cooked. Pick up the crust from the edge with a spatula, pinch the crust with both hands and quickly place it on the plate, and continue to fry the next crust. Repeat this step until the frying is finished. Use the pancake crust tightly sealed in the refrigerator and refrigerated.
★ A thin brush of butter at the bottom of the pan is sufficient. It is not necessary to add butter once per pan, you can fry 2-3 sheets in a row, and when the butter at the bottom of the pan is insufficient, add new butter. The pan, which has particularly good stick resistance, can even be used without brushing oil.
★ The temperature of the pancake crust is critical, and if the pan is not hot enough and the batter does not solidify when shaken, it is difficult to thinly cover the bottom of the pan. If it is too hot, it is easy to paste. You can use the two cakes fried at the beginning to try the temperature, it is not a pity to fry well, after mastering, the following few cakes will be fried as much as possible.
Then you can prepare the white peach flavored cream.
First pour the cream cheese into the bowl, whisk until smooth with an electric whisk, then add a little light cream, continue to whisk, dilute the cream cheese, and finally slowly add the remaining light cream until all the light cream is poured and mixed with the cream cheese.
★ Since the liquid white peach syrup is added later, adding a little cream cheese to the light cream can increase the stability of the light cream after beating, making the light cream harder.
★ Cream cheese can also be replaced with an equal amount of mascarpone cheese. The taste of mascarpone will be more refreshing.
Light cream can now be whisked away. First of all, pay attention to keeping the light cream low (if you want to make it in the summer), and beat the light cream with an electric whisk until it is firm.
Then pour in the Philharmonic Sweet Peach Flavored Drink Thick Slurry and whisk well.
Aile Sweet White Peach Flavored Drink Thick Syrup is a 0 sugar syrup, it contains no sugar, 0 sugar 0 calories, has a very rich and comfortable white peach flavor, and is very suitable for making white peach flavor desserts (at the same time, this syrup is also very suitable for making drinks).
After adding the white peach syrup, the light cream will thin slightly, continue to beat with an electric whisk, and once again beat the light cream to a firm texture.
The next process is simple. Assemble the mille-feuille cake.
Spread out a crust and then add some peach-flavored cream and smooth it out. Then lay out a crust and spread the peach-flavored cream. Repeat this process until all the crusts are laid out. Finally, lift the cake from the bottom with two scrapers, place in the cake box, and refrigerate (4 °C). Refrigerate for more than 4 hours until the cream is completely cured before cutting into chunks.
This recipe can make about 25 crusts (depending on the actual size and thickness of the crust, if your crust is fried thickly, you can't do so much), and you can almost use up the cream.
Finally, let's have a drink!
Isn't it more pleasant to have a delicious 0 sugar white peach flavor cake and a white peach drink with 0 sugar?
The Eros sweet white peach syrup used in recipes is more suitable for making various flavors of drinks in addition to making desserts. For example, I often use it to add to lattes to make a white peach flavor latte.
One of the simplest and most delicious drinks:
White peach flavored sparkling water = 40ml Philharmonic sweet white peach syrup + 360ml soda sparkling water + a small amount of ice cubes, refreshing and delicious.
With a peach-flavored dessert + drink, feel the breath of spring!