There is a saying in Ningbo, Zhejiang: "When you get to Ningbo, you can't go to Xikou; when you get to Xikou, you can't not eat millefeuille." "Speaking of this, some northern friends may think that it is the kind of mille-feuille cake that is very common in the north. But not that one, there is a world of difference between the Xikou mille-feuille cake and the northern mille-feuille cake! When it comes to mille-feuille cake, many Ningbo people are afraid that they are going to drool. Mille-feuille cake Ningbo people should be very familiar with a delicacy, produced in Fenghua Xikou, Zhejiang, because Mr. Chiang Kai-shek likes to eat, known as the world's first cake.
Mille-feuille cake using fine flour, rapeseed oil, sugar, winter moss flour as the main ingredient, after more than ten processes by hand with charcoal baked in the furnace for more than two hours after refining, loose, fragrant, crisp, the more you eat the more fragrant, tooth sandwich, endless aftertaste, endless taste, tireless. In Xikou to make mille-feuille cake has a history of more than 100 years, it has a square appearance, the inner layer is divided into 27 layers, the layers are clear, golden and transparent green, crispy, sweet with salty, salty with fresh, unique flavor, become Chinese and foreign tourists to taste and gift relatives and friends of the tourist food, especially the overseas wanderers who have left their hometowns, they like to entrust their relatives and friends back to their hometowns to bring some back to comfort the homesickness.
This kind of cake does not use much oil, especially without animal oil, which is in line with the nutritional concept of modern people; the cake is not easy to spoil after being made, and it can be guaranteed for two or three months at room temperature; with the development of tourism, it has also promoted the prosperity of the local flavor industry. As a result, this specialty cake shop in Xikou has opened more and more. Millefeuille cakes are made in detail, the selection of ingredients is harsh, the main ingredient of the filling - dark green seaweed is the wild seaweed collected in Xiangshan Port in winter; the yellow skin is kneaded from wheat flour, egg yolk, rapeseed oil; white sesame seeds need to be shelled... This four or five centimeter square, about 2 cm thick cake, the production steps are numerous. Including ingredients, steaming powder, filling, layering, baking and other processes. The process of baking is the focus, which requires charcoal to be slowly baked for 2 hours, until the bottom of the cake is slightly yellowed, and then it is complete.
The more "floating" the mille-feuille, the lighter the portion, the crunchy taste. The freshly baked mille-feuille cake is gently broken open, the crumbs fall off, the middle layer of the cake is clear, the air between the layers is sufficient, and it is crisp and crispy to eat, sweet and salty. This mille-feuille is baked in a round oven, the green is moss flavor, the white is sesame flavor, the freshly baked mille-feuille cake is crunchy in the mouth, the mouth is fragrant, the shelf life is also quite long, and it is suitable for the New Year's Festival as a gift. Ningbo's specialty food "Mille-feuille cake" is crisp and crispy, sweet and salty, and the more you eat it, the more fragrant it is. Friends, have you ever eaten Ningbo's special food "Millefeuille Cake"?