#Food Inspector # #吃在中国 #
Hello friends, I'm a baking help fat bear!
The day before yesterday, fat bear sent a rose sauce recipe, which caused everyone to discuss. Then in the golden autumn of October, how can we get the most representative osmanthus flowers? Many cities are planted with osmanthus flowers, fragrant nine miles fascinating, but many people do not know, osmanthus is also edible, and has the effect of beauty and beauty, warm lung drinking, cold and pain relief.
In fact, osmanthus has long been a regular customer of the baking gang, and there are countless recipes about osmanthus flowers: osmanthus steamed rice cake, osmanthus coconut jelly, osmanthus sago crystal dumplings, etc., fat bears are not listed one by one.
The most profound memory of the osmanthus flower is the osmanthus tree in the yard when we were children, its strong and powerful branches carry our small bodies, and the shaking osmanthus flowers have become the filling of the sachet, and today, with the opening of our eyes, we also understand the more uses of the osmanthus flowers. I wonder if this osmanthus mille-feuille today can warm your heart?
Serving Size: 6 inches
Original crust:
3 eggs
Caster sugar 35g
Corn oil 15g
Whole milk 345g
Low gluten flour 80g
Osmanthus cream:
Light cream 550g
Caster sugar 25g
Osmanthus nectar 40g
Osmanthus jelly:
Osmanthus nectar 30g
Water 40g
Gelatin tablets 5g
process
1. Let's make a mille-feuille crust first. 3 eggs (about 150g) with 35g of fine sugar and stir well, do not stir excessively, so as not to foam the egg liquid.
2, then add 15g of corn oil to stir well, no corn oil on the use of soybean oil or sunflower oil, as long as it is a light color and light taste of the oil can be.
3: Add 345g of milk and stir well.
4: Finally, sift and add 80g of low gluten flour.
5. Stir for a while until you can't see the powder.
6, because the liquid proportion of the batter is relatively high, so the powder is easy to form suspended particles, it is difficult to stir, it does not matter, we can sift twice to get a delicate and smooth batter.
7: Prepare the infrared thermometer, heat the 6-inch laminating pan to 115 ° C, then scoop a spoonful of batter into it, quickly rotate the pan, let the batter spread evenly, and then pour the excess batter back into the basin.
8, low heat pancake crust, visually detect the crust foaming, or use an infrared thermometer to measure the temperature to 98 ° C, you can get away from the fire.
9. Use a bamboo skewer or a spatula that does not separate to lower the crust from the edge.
10. The pan-fried crust is translucent, you can stack all the crusts together and set aside. This recipe can make 25-30 crusts.
11, 550g of light cream together with the container together with the full refrigeration, then add 25g of fine granulated sugar, with an electric whisk low speed, and with high speed easy to overwheel. Note that if your room temperature exceeds 20 degrees, and the container has not been refrigerated in advance, you must sit on ice to beat, otherwise the light cream is difficult to beat.
12: When the cream cream reaches 70% hair, add 40g of refrigerated osmanthus nectar.
13. Continue to whip until 80% rounds. Be careful not to over-whipp, because the cream is still squeezed with a spatula when assembling the plaster, and it is still a continuous whisk. If you overdo it, the face will become rougher and rougher when you wipe it.
14, with a 6-inch mousse circle, the stacked mille-feuille crust cut neatly, if there is no mousse circle, use a 6-inch round mold to buckle, and then use a knife to trim along the edge.
15: Take a crust and place it on the bottom bracket, then take 25g of osmanthus cream cream and smooth it.
16, if the wiping power is not good, do not worry, as long as the basic smoothing is good.
17, a layer of crust and a layer of cream alternately upwards, about 20 layers are superimposed, you can put the cream on the side neatly.
18: Finally, cover the cake crust with a layer to cap.
19: Soak 5g of gelatin tablets with appropriate amount of water for 8 minutes.
20: Remove the soaked gelatin flakes and drain the excess water.
21: Add 30g of osmanthus nectar to the soaked gelatin tablets.
22, add 40g of warm water (not more than 60 ° C) to mix well.
23, the remaining osmanthus cream, with a round mouth on the surface of the mille-feuille cake squeezed a closed loop, must be closed loop, otherwise the mirror liquid will leak.
24. When the temperature of the osmanthus mirror liquid drops to 35 ° C, it can be drizzled on the surface of the mille-feuille cake with the help of a scraper buffer.
25. The elegant and fragrant osmanthus mille-feuille cake is ready!
1, osmanthus can be replaced with other flavors such as black tea, jasmine, rose, etc.
2, the amount of cream filling per layer can be adjusted, like each layer of cream add 5 ~ 10g.
3, do a good mille-feuille refrigeration for about 4 hours or so taste the best, cut the knife to heat and then cut, each cut a knife are wiped clean heat and then cut.