A lot of moms don't make plastered cakes, and they don't have any tools or an oven at home. Then this mille-feuille cake is perfect for you Tool, all you need is a pan, an egg beater, a food scale.
And the color is particularly beautiful, such as the child's first birthday can also make a cake for the child by hand full of love and ritual
To make this mille-feuille is mainly to fry this skin well, I use a gas stove today, but there is a problem with the open fire is that the temperature is easy to concentrate the pan is very hot, and there is easy paste in the middle.
Today I will teach you a trick, absolutely appropriate
Here are three colors The mesh disk formula gives a color ratio. Six inches can make about five if you can do monochrome can be multiplied by three, that is, a total of fifteen skins can be fried, this cake is a small frying pan about six inches of the amount, the small pot is easier to master, so that the skin is thinner and more delicious
Tri-color cream mille-feuille cake
Refer to the age of the month
More than 12 months
(Babies who are not allergic to the following ingredients)
Ingredient list
THE FOODS
Milk 35-40g
Flour 20g
Sugar 5g
Vegetable oil 3 g
Butter 3g
Egg mixture 18g
Cream 250g
Sugar 25g
1
Prepare three colors of flour, I use strawberry beet flour, spinach flour, pumpkin chickpea flour, if you do not have colored flour can also use fruit and vegetable juice instead of part of the milk, as long as the color reaches the color you want, such as spinach juice, dragon juice can be, yellow directly with white flour can be, because the egg is yellow
2
Beat the eggs and put 18g of egg mixture in each bowl
3
Milk 35-40g sugar 5g mix well
4
Finally, add the colored flour
5
Each color is then sifted twice so that the batter is free of pimples
6
Add 3 g of vegetable oil to melt 3 g of butter and mix well
7
Now it's time to start frying, stir in the paste before frying to avoid sinking to the bottom
8
The pot has a little warmth can be directly poured into a spoonful of batter, to spread out immediately or it will solidify will be very thick, the fire should always be low heat
9
I used this artifact is the heat transfer plate, so that the temperature of the pot is very uniform, if you do not have this board at home, if the temperature is very hot, immediately turn off the stove fire, use the remaining temperature of the pot to continue to fry the cake, if it is not cooked can be re-opened to fry
10
To wait a little for the skin to be a little dry before picking up otherwise it will be easy to break, when frying the second sheet, be sure to use a damp cloth to make a difference, reduce the temperature of the pot, if you have a heat transfer plate This step can be omitted, because the temperature of the pot is low and stable
11
After the skin is all fried and cooled, we send off the light cream, cream 250g + 25g sugar
12
It is okay to send it to such a solidified and textured state, and such cream can be mounted
13
Layer by layer of cream, each layer of cream does not need to be too thick
14
One color five skins, done well is like this
15
I put the rest of the cream in a framed bag and put a mounted spout
16
The surface is squeezed with cream, you can like any kind of flower mouth, refrigerate for more than three hours can eat
Little fragments of thoughts
1, the pot can not be too hot or the paste will solidify very thick as soon as you pour it
2, the skin is very thin, you need to wait for the skin to dry a little and then use a silicone spatula to pick it up, otherwise it is very wet and soft, it is very fragile and easy to break
3, the color of the flour can be adjusted according to their own preferences, with natural fruit and vegetable juice can do
4, the water absorption of flour is a little different, so it feels that the milk is too small, the batter is difficult to spread, you can add a little more liquid to solve it
Photo: Small
EDIT: Ring