Today, Hip Hop brings you a very popular Lucky Bag Cake, a small Lucky Bag Cake wrapped around your strong affection, and festive and beautiful and delicious. In fact, the outer layer of the fukuro is the red velvet melaleuca skin, and the inside is the chiffon cake slice, and the filling can be any flavor you like. What I make is mocha cheese with strawberry jam and fruit grains. When you cut the cake and dig a small spoon into your mouth, mocha cheese with the aroma of coffee and milk first hit your taste buds, followed by the sweetness of strawberry fruit and jam, don't think that coffee and fruit are not right. Taste it and you will open the door to the unknown delicious ~ Of course, you can also only clip the cream to save trouble, but the hip hops feel that because the mille-feuille skin and the chiffon cake are not sweet, so the seasoning of the filling is the basic taste of the whole cake, this taste is richer, the cake naturally adds a little more delicious (. ・∀・) ノ゙ Without further ado, if you want to know if it tastes good or not, try it out! The ingredients are as follows. This recipe can be made into 5-6 small lucky bags of cake. The melaleuca skin is about 22 cm in diameter.
By Zhang Xizi
<h2>Royalties</h2>
⭕ Fukubukuro Mille-feuille
2 eggs
Milk 150 g
Powdered sugar 30 g
Low gluten flour 40 g
Butter 15 g
Red velvet liquid to taste
⭕ Chiffon cake slices (that is, the method of chiffon cake rolls) there will be a surplus of cakes, but too few to make.
4 eggs
Low gluten flour 50 g
Milk 50 g
Corn oil 30 g
Sugar 60 g
Lemon juice 3 drops
⭕ Mocha cheese filling
Cream cheese 100 g
Butter 10 g
Sugar 10 g
Light cream 10 g
Espresso liquid 5 g
Chocolate 5 g
⭕ Other
Strawberries or other fruits and jam to taste
<h2>Practice steps</h2>
1. Let's ⭕ make the fukuro skin first. Pour the milk into the eggs.
2. Stir well.
3: Sift in the powdered sugar and low gluten flour.
4. Stir well.
5. Siev twice.
6. Leave a delicate flour mixture.
7: Melt the butter into a liquid, cool it slightly, add the face liquid twice, and stir it well each time.
8: Then go through the sieve. Yes, sift through. Screening. Screening. Think about the perseverance you spent 1 hour on your own p-chart, which is just to lay a good foundation for your beautiful cake.
9: Add an appropriate amount of red velvet liquid. Finally, go through the side of the sieve. Refrigerate for half an hour and set aside. Different brands, the color will be different, I dropped 8 drops, showing the color of the following picture.
10: Heat the pan on medium heat for a while and reduce the heat. Scoop a spoonful of red velvet liquid in a saucepan and turn the pan to spread the liquid flour evenly into a circle inside the pan. ⭐ The pan should be larger, more than 20 cm (8 inches) in diameter, preferably twenty-five or six cm. ⭐ Don't be too thick in the dough, and don't have to pursue the thinness of the mille-feuille cake. Too thin or too thick is easy to break when wrapping cake slices. Personally I think it is best between 0.5 mm and 1 mm.
11. See that the dough skin begins to bubble up, and then wait a little while to get out of the fire.
12. First use a silicone spatula to gently lift the side of the dough, and then you can easily and slowly remove the skin with your hands. The movement should be gentle, oh, the dough is not sticky to the pan.
13: Put the bottom of the dough on baking paper and put it on a plate or on a drying rack to cool. Then repeat the above procedure in a saucepan until the flour liquid is all used up. ⭐ The finished dough can be separated from each other with baking paper and stacked on top of each other.
14. ⭕ When we put the flour liquid in the refrigerator and refrigerate, we can come and make the chiffon cake slices. Just make a cake roll. Egg isolate, egg whites refrigerated.
15: Add corn oil to the egg yolk.
16. Stir well to make it emulsify in place.
17, if the milk is refrigerated to warm first, add the milk to the egg yolk in 2 times.
18. Stir well each time you add it.
19: Sift in low gluten flour.
20: Gently stir the egg pumping Z shape well.
21: Add 60 grams of caster sugar to the protein three times. ⭐ The timing of adding sugar is: the first time is to send the large bubbles to add sugar; the second time is to send the large bubbles to become delicate and small bubbles to add sugar; the third time is to add sugar when the lines appear.
22. Whisk until wet foaming. ⭐ Wet foaming is a large curved hook with a long egg head, like a bird's beak; neutral foaming is a shorter small curved hook; dry foaming is a short upright sharp angle with no curvature.
23: Scoop 1/3 of the egg white and egg yolk paste and mix with a silicone spatula.
24: Turn the beaten egg bowl while stirring until the mixture is even.
25: Pour the mixed batter into the remaining protein, and mix well with a silicone spatula.
26: Pour batter from a height into a baking dish.
27, scrape flat, bump 3 times to shake out small bubbles.
28: Place in the lower and middle layers of the preheated oven at 175 degrees for 25-30 minutes.
29, baked cake embryos from the oven out of the oven 3 times, shake out the hot air, upside down on the cooling rack.
30. ⭕ Then we make mocha cheese filling. The cream cheese and butter soften well enough at room temperature to be easily poked in by hand, but remain solid.
31: Stir the softened cream cheese, butter and sugar in a whisk at low speed.
32: Light cream, espresso liquid and dark chocolate melt over low heat in a small pot.
33: Let cool in the refrigerator.
34: Add to the cream cheese twice.
35, whisk at low speed in the whisk or silicone scraper and mix evenly.
36: Put in the framed flower bag and set aside.
37. ⭕ Assembly. The chiffon cake is cut into small round pieces with round molds of different sizes.
38, ⭐ I use a diameter of 5 cm and a diameter of 8 cm two sizes of mousse circle, the large point is placed below, the small point is placed on the top, so that the cake is a trapezoidal, better looking, but also easy to wrap up.
39, ⭐ if you really can't find a suitable mold, you can use the same size.
40. Cut the irregular outer edge of the thousand layers of skin neatly. I cut it directly with an 8-inch mousse ring.
41: Find a small bowl with a bottom diameter of about 8-10 cm and put plastic wrap on the mat.
42: Place a lamellar skin in a small bowl and set it up.
43: Squeeze in the filling at the bottom.
44: Place cake slices with a diameter of 8 cm.
45: Spread a layer of jam and squeeze a layer of filling.
46: Put a little fruit grain.
47: Cover with 5 cm diameter cake slices and squeeze in the filling.
48, then use plastic wrap to put the bag cake out of the small bowl, with the help of plastic wrap to the top of the thousand layer skin inward, so that the thousand layer skin and the filling stick, and then pull down the plastic wrap, with a ribbon to gently tie the cake is good.
49, ⭐ tips: If the lamellar skin is too soft to bundle the ribbon, you can first wrap the cake with plastic wrap and put it in the refrigerator for 1-2 hours. At this time, the melaleuca skin will be stuck and stiffened by the filling, not only easy to tie the ribbon, even if the belt is not tied, it will not collapse.
50. It is recommended to refrigerate and consume. One is that it is easy to cut, and the mille-feuille skin will not collapse, and the second is that the mocha cheese has a better taste after being refrigerated.
<h2>Tips</h2>
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