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Speaking of coconut milk mille-feuille cake, it is one of the famous Chinese dim sum delicacies in China. This Chinese pastry originated in Guangdong and is also called Cantonese Dim Sum: it is one of the top ten delicacies of Cantonese dim sum. Dim sum can be seen in every street in The Guangdong region. Loved by the people of Guangdong, uncles and aunts who drink morning tea and afternoon tea will order a taste.
Now this coconut milk mille-feuille cake has become one of the famous Chinese dim sum in China, and has spread to every city in various countries and regions. I believe everyone is familiar with this dim sum! Maybe a friend has already eaten. The soft and sweet smell of coconut juice comes to the nose with a bite of q bomb, and the layers of coconut milk mille-feuille cake that look like coconut milk clearly reveal a trace of clear lines. Oh, looking at the crystal clear coconut milk mille-feuille cake, I want to kiss it right away.
This coconut milk mille-feuille cake has netizens complaining about the message: can not make the taste of qq bombs, the texture is not displayed, and there is no crystal clear effect. Haha, you met me is a fate! I'm also honored to meet you, maybe we can make a friend! There is a skillful way to make coconut milk mille-feuille, as long as you remember the following points, you have the harvest to learn, as long as you follow my steps, keep up with my steps to pay attention to details. That's how I succeeded, and you can do it just as successfully! Oh, the content behind is more exciting!
Ingredients to prepare:
【Coconut milk mille-feuille cake is divided into two parts】
Yellow pulp part:
Horseshoe powder 130 g Water 250 + 250 + 100 g Brown sugar (chopped) 150 g
White pulp part:
Horseshoe powder 110 g Coconut milk 400 g Pure milk 150 g
1, first make the yellow pulp part: add 130 grams of horseshoe powder to 250 grams of water, stir well and filter out the slag, so as to get a small basin of thick white paste.
2: 150g brown sugar in 250g of water and boil and melt.
3: After the brown sugar is boiled, add 1-2 spoons of white paste to cook the pulp, stir while adding, and cook into a translucent shape.
Pour the cooked pulp into the white paste and continue to stir evenly, then add the remaining 100 grams of water and stir while adding. (This part of the cold water is added last, is to avoid the failure of the cooked pulp, for adjusting the overall concentration and viscosity)
4, white pulp part: 150 grams of milk, 400 grams of coconut milk, pour together into 110 grams of horseshoe powder, stir well and then filter.
5. Mix the white pulp and yellow pulp.
6, normal such a ratio, the amount of two pots of pulp should be half each.
To see if the yellow pulp is successful, compare the state of the white pulp.
7, and then start a layer of yellow and white began to steam. Each layer is about 3-5 minutes, take a small spoon and touch it with the back, you can see whether it is cooked, you can also see if the water is out. (This step is repeated to operate the yellow pulp, white pulp steamed can be)
(Make up a picture, this is the second layer of yellow pulp steamed look)
*Note: If there is water in the middle, take it out and pour it out to continue to the next layer.
8, put cold water in the cold water, gently dial the four sides, you can release the mold.
* You don't need to put cold water, put it at room temperature to cool it, cool it through the heat can be removed.
(My temperature difference is a little large, the skin is a little shrunken, I didn't notice it when steaming, so when steaming, keep no water in the steaming plate)
9, the water in the first layer of the plate should be dried, otherwise it is easy to have large bubbles like me.
10. Then cut into the shape you want.
11, can not finish eating in the winter can be put at room temperature (except summer), three days to eat basically no problem. There are many mille-feuille pastries that are sealed with plastic wrap and can be refrigerated in the refrigerator.
If the weather is hot, you can put it in the refrigerator, but it will get slightly hard, take it out to thaw it and put it.
*Note: Take it out of the refrigerator and don't eat it directly, you must steam it hot to eat it!
12, Oh, now ready to try a piece, bite a bite of qq bomb soft and sweet, in the mouth still has coconut milk aroma is delicious.
It also has a full aroma of brown sugar and coconut water, milk. qq bullet soft and delicious, crystal clear, summer is just in time for our women's most refreshing Chinese dessert dim sum, hehe, do you want to eat? Eat some brown sugar to moisturize and nourish women! In fact, this is also a woman's favorite pastry, have you learned it? You can also share your experience in the message area after making those snacks! Friends who like it, hurry up and collect it and try to make it!
Tips:
To make a successful coconut mille-feuille cake, here are 5 points to remember! Otherwise, it will be a failure.
1. Horseshoe powder to buy good quality, go to the big supermarket to buy, be careful not to buy fakes.
2. After the syrup is mixed, it is best to use it after a sieve, horseshoe powder often has impurities that are difficult to mix, and the sieve powder is evenly mille-feuille cake is more smooth.
3. The horseshoe powder of the brown sugar water layer must be more than the coconut milk layer, otherwise the brown sugar layer is not easy to solidify when steaming and the water will come out.
4. Before pouring the pulp each time, please be sure to stir the powder again, otherwise the horseshoe powder will sink to the bottom and affect the effect. This is very important, remember!
5. Finally, be sure to wait for the prepared coconut milk mille-feuille cake to be thoroughly cool before taking off the mold, it is best to put it in the refrigerator to refrigerate it, and then cut it, so that it is more beautiful to cut out. (Refrigerated mille-feuille cake is better to cut into pieces, not sticking to the knife)
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