<h2>Teach you to make mille-feuille cake with zero failure, which can be made at home! </h2>
Released by Ishiki Nakayama
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Function Introduction The origin of the city in the hometown of the great man, zhongshan leisure and commercial center and urban cultural exhibition center, and the national civilized unit - Zhongshan Shiqi Welcome! For more authoritative, convenient and fresh information collection, please pay attention to "Zhongshan Shiqi Release"!
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Before and after the Spring Festival, in order to create a healthy and heart-warming different New Year's flavor, so that the "local New Year" masses feel warm and comfortable, the Zhongshan City Cultural Center, the Zhongshan Intangible Cultural Heritage Protection Center, the Shiqi Street Publicity and Cultural Service Center, and the Zhongshan City Cultural Center Shiqi Street Branch jointly planned and launched the special program "Staying in Zhongshan for the Spring Festival", and the series of "cultural feasts" have been prepared, and it is a lively year together on the "cloud"!
Acknowledgements to the unit
Zhongshan Shiqi Individual Workers Private Enterprise Association
Zhongshan Xingsheng Education Art Training Center
Zhongshan Golden Diamond Hotel
Zhongshan Fengyuan Restaurant
Zhongshan Venice Western Restaurant
Zhongshan Xiaolan Renjia Restaurant
Zhongshan Fengyuanxuan Cantonese-style tea house
Zhongshan Cai Di Xuan Food Co., Ltd
Zhongshan City Youde Food Catering Management Co., Ltd
Guangdong Province Lin Kaisheng Cantonese cuisine master studio
Intense coconut flavor
The taste of the Q bomb
Eat a bite and fall in love with "it"
Fragrant mille-feuille cake
How do you make it?
Let's learn together
Historical allusions
Legend has it that mille-feuille cake began in the early Ming Dynasty. When Zhu Yuanzhang fought against the world, he defeated Quzhou and was blocked by officers and soldiers on Mount Lin Zhu, the governor of Shouchang County. At this critical juncture of life and death, I saw a white mist drifting from Mount Zhu, obscuring the sight of officers and men, and Zhu Yuanzhang was desperate to survive. When Zhu Yuanzhang became the Emperor of Daming, he always remembered this strange thing in his mind. He decided to go south to Shouchang.
Zhu Yuanzhang went on the road and came to Shouchang Changlin, where he saw the people grinding new rice steamed cakes and celebrating a bumper harvest. Zhu Yuanzhang just wanted to go into the farmhouse to see what was going on, but he was pulled by Shouchangzhi County, who went to the countryside to inspect. Zhu Yuanzhang hurriedly gave Zhixian a look, suggesting that he should not open his voice, so as not to alarm the people. And whispered: How about we push and grind together? So Zhu Yuanzhang and Shouchangzhi County pushed up the mill in a farmer's home and performed a wonderful scene of "double pushing and grinding".
The water rice milling powder water syrup is like ambergris, and the rice milk steamed cake is higher than the other layer. Zhu Yuanzhang finished grinding the powder and tasted the newly steamed cake, only to feel full of energy, so Long Yan was very happy. Zhu Yuanzhang praised while eating: Good sweet cake, layer cake, thousand layer cake also! The emperor is a golden mouth, and the height of the nine floors means that every year there is plenty of clothing and food. Since then, mille-feuille cake has become famous all over the world.
, Wei Jin
Fragrant - mille-feuille cake
Materials
Production
Finished product
formulation
Mille-feuille cake
Horseshoe powder 500 g // Coconut milk 800 g (2 cans)
Water 1300 g // Pure milk 300 g
Yellow/brown flakes sugar 300 g
Sugar /condensed milk 120 g
Remarks
1, sugar, condensed milk can depend on personal circumstances;
2, if you are not sure about the number of grams, you can use electronic scales;
3. 500 grams of horseshoe flour is divided into two parts, one part is 300 grams, and one part is 200 grams.
Main tools
Home steamer // Induction cooker // Electronic scale
Production steps
01
Divide 500G horseshoe powder into two parts, one part 300G (yellow pulp) and one part 200G (white pulp). Yellow paste: 600 g of water (about 3 bowls of household bowls) with 300 g of horseshoe powder, stir well and set aside. 700 g of water (about 3 and a half bowls of household bowls) and 300 g of ice flakes of sugar into a pot, cook the sugar until completely melted, turn off the heat, slowly pour in 1.5 spoons of boiled raw syrup.
02
Use a household soup spoon to pour 1.5 spoons of cooked pulp while constantly stirring quickly, stirring well after similar to the paste, the cooked pulp is immediately poured back into the remaining raw pulp, stirred evenly, this is the cooked pulp. After stirring the yellow pulp, set aside. 300 g pure milk, 120 g sugar or condensed milk, 800 g coconut milk, pour into 200 g horseshoe powder, stir directly. Yellow pulp and white pulp are ready.
03
The next step is to steam a layer of yellow and white, fill the pot with enough water, put on the steaming plate, and start steaming the mille-feuille cake. Scoop 2-3 spoonfuls of yellow pulp onto a steaming pan and steam for 3-5 minutes on high heat. One layer of yellow and one layer of white until the two slurries are steamed. After cooling, the super delicious and elastic coconut milk mille-feuille cake can be eaten
Note: Some images are used for web images
This issue of the Mille-feuille cake making tutorial
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Nakayama Ishiki publishes the editorial board
Editor: Huang Liya
Coordinator: Ji Huihui
Executive Editor-in-Chief: Wu Jiayi
Editor-in-chief: Gao Ruqiang
Source: Shiqi Street Publicity and Cultural Service Center
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