The weather is slowly getting hot, although it is not yet ice season, but the cool dessert must be indispensable. For example, this mango milk mille-feuille cake brought to you today, the taste of Q bullets like jelly, is now suitable for eating.
This mango milk mille-feuille cake is richly layered and fills your taste buds with a bite full of milk and mango aromas. The biggest feature of mille-feuille cake is the Q bomb, the children are the favorite, it is not difficult to make, but the process of layering layer by layer requires patience.
This delicious dessert that goes hand in hand with looks can be easily completed at home. Being able to make your own mango mille-feuille will definitely make your child admire your cooking skills. Taste good value high, soft cute little dessert, I guess, no child does not love!
【Ingredients】
Mango meat 350 g / water to taste
38 g of cold powder / 20 g of rock sugar / 10 g of sugar
Numaif partially skimmed pure milk 250 ml
[ Directions ]
- 1 -
Pour 130 ml of Neumaifer partially skimmed pure milk into the milk pan. (Newmacher part of the skimmed pure milk, rich in native high calcium and high-quality milk protein, shed part of the fat, a good balance of milk mellow and low calorie quality nutrition.) ）
- 2 -
Add 10 g of rock sugar and 15 g of cold white powder. (White cool powder is made of raw materials such as plant cool powder glue, and the product has the characteristics of tender and smooth quality, crystal clear, refreshing and delicious, and the flavor is pleasant.) Available for purchase online. ）
- 3 -
Stir well without turning on the heat.
- 4 -
Bring the milk mixed with cold powder and rock sugar to a boil.
- 5 -
Pour the boiled milk into the container, cool slightly and refrigerate for 20 minutes to set well.
- 6 -
Cut the mango pulp into small pieces and put it into a wall breaker, add an appropriate amount of water and whisk into mango puree.
- 7 -
Filter the mango puree through a fine sieve to get a more delicate mango puree.
- 8 -
Add 8 grams of white cold powder and 10 grams of sugar to the mango puree.
- 9 -
Stir to combine.
- 10 -
Then bring the mango paste to a boil.
- 11 -
Pour into a good container of solidified cattle and refrigerate for 30 minutes. Each layer is refrigerated and solidified before the next layer is made.
- 12 -
120 ml of milk, 10 g of rock sugar and 15 g of cold powder, repeat the process of boiling milk for the first time. Place the boiled milk in a slightly cool place and pour over the mango paste, refrigerate for about 1 hour to set a solid.
- 13 -
The solidified mille-feuille cake is released from the mold.
- 14 -
Cut the mille-feuille into small squares.
- 15 -
Super Q Bomb, come and enjoy!