
Cici's mille-feuille cake! Mille-feuille cake has now become one of the most popular star products. The smooth, elastic mille-feuille crust cascades onto each other to create a stunning texture with a mellow cream. Not only in taste, but also visually, it is also a kind of enjoyment, and the appearance is greatly praised.
by baked coffee pie
Eggs 100g
Caster sugar 110g
Milk 480g
Butter 30g
Low gluten flour 160g
Light cream 500ml
1. Prepare the materials
2, mix 100g of eggs with 40g of caster sugar and beat (no need to beat), add 480g of milk, and stir well;
3. Sift in 160g of low gluten flour, mix and stir to form a batter;
4. Add 30g of liquid butter to the batter and stir well;
5: Sift the batter and refrigerate for 30 minutes
6: Heat the pan, scoop a spoonful of batter (about 70 ml), shake the pan and spread well;
7, after the batter solidifies, do not turn over, fry on low heat for more than 10 seconds, you can take off the pan, fry the dough in turn, put it cold and set aside;
8, take a clean oil-free and water-free container, add cold light cream and sugar 70g, beat the cream until it does not flow;
9. Take a piece of dough, put the un-fried side facing upwards, spread flat on the mounting table and spread the whipped cream, and cut into smaller mangoes/strawberries or dried cranberries (you can also leave them alone);
10: Lay another layer of crust and repeat steps 9 and 10 until the last layer is laid.
1 All stirring actions are not easy to be too large and too strong, should be stirred slowly, otherwise there will be small bubbles, so that the crust will have small bubbles, such as the appearance of bubbles when stirring, by static removal of bubbles. 2 Every time you add batter to the pot, make sure that the egg liquid is stirred evenly to avoid the bottom of the powder; in addition, make sure that the pan poured into the batter is cooled. 3 milk, eggs are best left at room temperature for a period of time, too cold liquid and butter is not easy to fuse.
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