At home on the weekend, I have time to make some small desserts for my children to eat, and today I made a SpongeBob squarepants pattern "box mille-feuille cake".
Speaking of mille-feuille cake, everyone knows that some brands of cut lasuille cakes sell very expensive, and one piece costs dozens of pieces. In fact, we can do it at home, we don't need an oven, and the operation is not difficult. Large pieces of mille-feuille cake is not easy to preserve, made into a small and cute box cake, covered with a lid and refrigerated in the refrigerator, eating a box at a time is just right, cool and delicious. And the surface of the box cake can also be painted with chocolate to paint your favorite pattern, as a souvenir is also good. Let's take a look at the methods.
Fees:
A． Mille-feuille crepes (10 sheets): 2 eggs, 25 grams of caster sugar, 1 gram of salt, 100 grams of Queen's low gluten powder, 250 grams of milk, 35 grams of unsalted butter.
B． Filling: 200 g light cream, 25 g caster sugar.
C． Garnish: 50 g each of black and white chocolate, 2 drops of food coloring.
method:
1. Prepare the ingredients for the mille-feuille crepe.
2. Pour the eggs, sugar and salt together and stir well.
3. Sift in the low gluten powder, stir well, then add room temperature milk and stir well.
4. Pour in the melted unsalted butter and stir well.
5. Strain the mixed batter.
6. Cover the filtered batter and refrigerate for half an hour. The refrigeration process makes the batter more even and delicate.
7. Remove the refrigerated batter and spoon into a 8-inch pan of cooking cooker heated over low heat.
8. Shake the frying pan to spread the batter evenly and heat over low heat until set. Flipped up on one side is the state shown in the picture, will not stick together, has been eight ripe.
9. Heat over low heat for a while, then place on oil paper to cool. Spread the rest of the batter into such crepes.
10. Place the cooled crepes on oil paper and snap out the right size in a box.
11. Peel off the leftovers and cover the buttoned crepe in the middle of two layers of oil paper to avoid air-drying and hardening.
12. Next, prepare the filling. Prepare the light cream and caster sugar for the night.
13. Pour the light cream and caster sugar into the ACA Chef Blending Bucket, start stirring in 3 stops, then use 4 stops to pass for about 30 seconds.
14. When the surface of the light cream appears and the side basin will still flow, turn to low speed 2 gears and pass for a while.
15. Whisk until the surface of the light cream is clear and upright, use a spatula to shovel the state that does not flow flat, and the whipping of the cream is completed.
16. Then start assembling: spread a layer of cut crepe on the bottom of the box, put the whipped cream into the cut-out frame bag and squeeze it evenly on top.
17. Spread a sheet of crepes over the cream, gently press it with your fingertips, squeeze out the air to make the surface flat, and squeeze a layer of cream.
18. Repeat until the entire box is covered and the last slice of crepes is spread on the surface.
19. Final Decoration: I want to draw SpongeBob SquarePants, so I have prepared black, white, pink and blue chocolate. Pink and blue chocolate is made with white chocolate and a drop of food coloring.
20. Melt the chocolate chips in the framed bag into a liquid and draw a pattern on the surface of the crepe.
Tips:
1. Stir the egg and caster sugar immediately after mixing, do not let stand to avoid clumping.
2. When spreading the crepe, be sure to keep the heat low and heat evenly. This pan frying pan of learning to cook can be used on the induction cooker, which can accurately control the temperature and is very convenient to use.
3. The size of the box I use is 10x10x8cm, the material for the crepe can be made of 10 sheets, each piece is cut out of 2 box size crepe, a total of 20 pieces can be cut, each box is laid 6-7 layers, you can make 3 box cakes.
4. Whipped cream: Light cream is best refrigerated overnight before whipping. If it is too late to refrigerate, you can also put the mixing bucket in ice water and chill it, and then pour in the light cream to beat. When whipping light cream, be sure to pay attention to the state of the cream at all times. Light cream is easy to overdone, if there is a state of water and oil separation, then there is no way to make the filling.
5. About filling and preservation: When filling the filling, you can squeeze a circle of cream around the box and sprinkle your favorite fruit grains in the middle position, such as mango, strawberry, yellow peach, dragon fruit and so on. The filling with fruit pieces is sweeter and more creamy. However, in order to ensure the freshness of the fruit pieces, it is best to eat them on the same day. If you only use cream, keep it tightly sealed and refrigerated for 2 days.
6. About the decoration: the decoration of the surface can be chosen by yourself, if you are too lazy to draw a chocolate pattern, you can directly mount the flowers with cream, or eat it without decoration.
The above is the way to make a good-looking and delicious box mille-feuille cake, like it, and welcome to pay attention to more original food recipes I have released, each one is made, filmed and written by my own hand, your likes, forwards and comments are all encouragement to me, thank you.