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Mille-feuille cake preparation

Mille-feuille cake preparation

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

Mille-feuille cake preparation

1. Prepare the materials

Mille-feuille cake preparation

2, mix 100g of eggs with 40g of caster sugar and beat (no need to beat), add 480g of milk, and stir well;

Mille-feuille cake preparation

3. Sift in 160g of low gluten flour, mix and stir to form a batter;

Mille-feuille cake preparation

4. Add 30g of liquid butter to the batter and stir well;

Mille-feuille cake preparation

5: Sift the batter and refrigerate for 30 minutes

Mille-feuille cake preparation

6: Heat the pan, scoop a spoonful of batter (about 70 ml), shake the pan and spread well;

Mille-feuille cake preparation

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;

Mille-feuille cake preparation

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;

Mille-feuille cake preparation

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);

Mille-feuille cake preparation

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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