Source: Colorful Cake Network
Mille-feuille cake is a kind of cake, and the general mille-feuille cake will use low-gluten flour, butter, cream, eggs, milk, and powdered sugar. To make the eggs, beat the eggs, add butter, milk and powdered sugar and stir well, sift in the low-gluten powder and stir well, and refrigerate for half an hour. Whipped with cream and sugar. Make the cake crust in a non-stick pan, use a spoonful of batter for each crust, put the finished crust in a waterless dish, freeze it slightly and use it. A layer of cream on top of each other is enough.
Ingredients: 100g of low gluten flour, 250g of milk, 250g of light cream, 30g of butter, 90g of white sugar
Preparation Method:
1: Heat the butter in the water, melt it and let it dry, and set aside for later.
2, beat the eggs into the basin, stir into a uniform egg liquid, but do not beat, the butter, milk, and 60g of white sugar that has melted, add to the egg liquid and stir evenly, the white sugar is completely melted.
3, the low gluten powder quickly through the sieve, sifted into the egg liquid, whisk well, need to be a smooth state, no dry powder, no fine particles.
4: Sieve the batter again, then refrigerate and let stand for about half an hour.
5, take the flat bottom of the non-stick pot, brush a layer of oil in the pot, add about a spoonful of batter, gently shake the flat bottom non-stick pan, let the batter evenly cover the bottom of the pot, wait until the dough skin begins to bubble when you can get out of the pot. The dough should be placed in a waterless dish and frozen for a while before use.
6: Spread a dough on a plate, then spread the cream evenly, then lay a layer of skin, then apply the cream, and so on, knowing to cover the last dough. The cake is ready.
Mille-feuille cakes can be made in different flavors, and a variety of favorite fruits can be added to the cream when making.