Mille-feuille cake is a traditional Chinese snack and one of the famous delicacies in Wenzhou. The cake body is very fluffy, the layers are clear, according to the preference can make a variety of colors, the taste is sweet and delicious, the children at home are very fond of.
By yolanda -moon
<h2>Royalties</h2>
Coconut milk 300ml
Rock sugar/granulated sugar 120g
Tapioca flour 105*2g
Sticky rice flour / rice flour 38*2g
Matcha powder 8g
Cool open 225*2ml
<h2>Practice steps</h2>
1. Prepare the materials: Weigh the above ingredients according to the amount, shake the coconut juice before using it (put it out and set aside).
2. Preparation process: Remove the coconut milk and add white sugar.
3. Preparation process: Stir with chopsticks until melted and set aside. (If you use rock sugar, heat and melt it over low heat, take it out and let it cool)
4. Production process: Take a part of tapioca flour and sticky rice flour and mix them into a sieve.
5. Preparation process: Pour in the prepared cold boiling water, 150ml of coconut milk syrup before, stir evenly and sift for later (as a mixture for white coconut milk layer).
6. Production process: Follow the above steps to take out another part: tapioca flour, sticky rice flour, and then add matcha powder to mix and sift. Mix in 5 steps to get a matcha coconut layer with the mixture.
7, the production process: sit on the pot and heat until the water boils, put into the steam rack (this kind of steam to steam food, the time will be longer), find a container, with bread or cake mold can be. First pour the matcha coconut juice mixture as the bottom layer, each layer is about 90ml, cover and steam (about 2-3 minutes, after condensation is transparent), then pour in 100ml of white coconut juice mixture, follow the first layer step, continue to steam until transparent.
8, the production process: Repeat the above steps until the mixture is used up, according to the mold used here to make 14 layers, usually 9 layers are more moderate.
9, the production process: to the last layer, you need to steam for 12-15 minutes (according to the use of the pot to adjust their own). After steaming, let cool and then take it out, then put it in the refrigerator and refrigerate for about 1 hour.
10. Finish: Take out the refrigerator, cut into pieces and plate.
<h2>Tips</h2>
1. The mixed liquid is sieved to make the liquid smooth, and the mille-feuille cake is delicate and full. 2. The dosage of each layer can be adjusted according to the size of its own container. 3. Use water-insulating steaming, pay attention to the mold is preferably higher than the boiling height of the water, so that it will not splash into the water, in order to make each layer relatively flat, (especially the mold is directly placed in the pot, this way can shorten the time than completely insulation steaming). 4. Successful mille-feuille cake can be separated from each layer.
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