The authentic top-quality Indonesian mille-feuille cake will reveal its true face.
A few days ago, made an appointment with a chef Li who has been working in Indonesia since he was a child, making the ultimate Indonesian mille-feuille cake is his specialty, Chef Li just returned from Indonesia not long ago to settle down, and now opened a small shop specializing in Indonesian mille-feuille cake, the business is very hot, busy all day long, customers want to eat to book two days in advance, otherwise money can not buy his mille-feuille cake.
From the finished product of mille-feuille, it can be seen that this is a top-grade gourmet artwork on the table, and it is a representative work of color and aroma.
Today, I will take a look at a rare Indonesian mille-feuille cake commercial recipe shared by Chef Li. This kind of pastry production is very cumbersome, the process is time-consuming and laborious, the so-called mille-feuille cake is because of the number of pastry layers, generally with egg yolk, cream, flour, sugar, etc. in proportion to prepare the batter, poured into the mold layer by layer superimposed baking, less than a dozen layers or dozens of layers, metaphor like mille-feuille, hence the name. Each layer of prepared batter is poured into the mold and baked, and then the second layer can be poured, and so on, at least 18 layers or more.
This mille-feuille cake is also added with cinnamon, lemongrass, cloves, beans, cashews, chocolate, cheese, etc. to create a variety of unique flavors. Mille-feuille cake finished with golden color, rich aroma, delicate and delicious taste, not only popular with Asian diners, but also widely praised by European and American customers, do you like this Southeast Asian style cuisine? Let's take a look at the commercial recipe practices of mille-feuille cake in Indonesia:
A homemade recipe for mille-feuille cakes in Indonesia
The finest and delicious mille-feuille cake pays attention to the rich layers without loosening and not separating, the aroma is too light or too strong, to achieve a fragrant and refreshing taste, the taste is firm but fluffy, and the effect of melting in the mouth.
Material:
13 egg yolks, 2 eggs, 400g cream, 90ml condensed milk, 90g honey (sugar), 110g all-purpose flour, 0.4g spices (0.1g cinnamon powder, 0.1g cardamom powder, 0.1g lemongrass powder, 0.1g clove powder).
Method:
Step 1: Pour condensed milk and cream into the container and stir with a blender for about 1 minute until the cream oil turns white. Add the eggs and stir well, then add the yolks, honey (sugar), flour, sifted and poured and stirred well with a blender.
Step 2: Pour a small amount of spices cinnamon, cardamom, lemongrass, cloves and mix well, do not put too much spices in excess, otherwise it will be too strong and grab the flavor.
Step 3: Preheat the oven to 200 degrees, brush the inside of the cake mold evenly with a layer of butter, scoop the cake batter into the mold with a layer of about 80 grams, bake on the top and bottom heat for about 5 minutes, then take out and press gently with a spoon. Scoop in the second layer of cake batter, quickly and evenly spread in each place while turning the mold, the second layer starts the oven setting on the heat and baking, each layer repeats this step is usually 18 layers, after baking, it is naturally cooled and cut into pieces.
Don't worry about what to do if you can't finish eating? The finished mille-feuille cake will not be bad even if you leave it at room temperature of more than 30 degrees for a week or so. #从今天起记录我的2023 #