[Matcha Mille crepes](mo cha qian ceng ke li bing )

[Matcha Mille cakes]

Introduction:

"Crepe is a classic French food. It has a variety of tastes, which can be sweet or salty. Today, we are going to introduce a delicious cake, Mille cakes, which is made of croissants and custard cream stuffing. When making, according to their own preferences, add some Matcha powder. In the final product, the fresh and slightly bitter Matcha and sweet custard cream stuffing are just right. They are really sweet but not greasy, and the aftertaste is sweet ~ ~ (in the recipe, a is the raw material of Keli cake, B is the raw material of custard cream sauce))

Production steps:

Step 1: make a kori first. Prepare all the ingredients for making the kori;

Step 2: mix low gluten flour with Matcha powder and salt, sift 2 ~ 3 times;

Step 3: dig a hole in the middle of the powder mixture;

Step 4: knock the eggs into the hole, add the eggs one by one, and knock them into one first;

Step 5: with chopsticks or egg beater, start along the hole in the middle of the flour, circle and beat the eggs. This will first mix the flour around the egg, and then gradually expand outward;

Step 6: keep stirring, add the second egg in the process, until the egg and flour are completely fused, and the flour in the bowl becomes a very thick paste. If the egg liquid is not enough, you can add some milk. However, it should be added in a very small amount, and each time, it should wait until the milk and flour are completely mixed before adding the next time;

Step 7: finally make the powder into a paste liquid;

Step 8: melt the butter into liquid, add flour into the flour paste while it is hot, and mix well;

Step 9: heat the milk to a warm state, add it into the flour paste and mix well;

Step 10: the final kori cake paste should be smooth paste without granular dough;

Step 11: look at the consistency of the slurry. Cover with cover or plastic wrap and refrigerate for more than 1 hour or overnight. I stayed up for the night;

Step 12: the next day, take out the kori cake paste and mix it again (at this time, the paste may be slightly thicker than before, which is normal). Heat the pot with medium and small heat until you put your hand 5cm away from the pot. You can feel the heat without burning your hands (the pot must not smoke). Add a spoonful of powder (that is, the big spoon we usually use for soup, about 30ml);

Step 13: shake the pot to make the slurry evenly spread at the bottom of the pot;

Step 14: continue to heat until the coriander in the pan bubbles and the edge of the cake starts to dry and crust slightly;

Step 15: turn down the heat, use a scraper to draw a circle along the edge of the cake, and separate the edge of the crust from the pot;

Step 16: slowly lift the cake with both hands and turn it over quickly. In the picture, because we want to take pictures, we use one hand, preferably two hands together;

Step 17: if the temperature is right, you can see that the side of the cake has a lace like pattern;

Step 18: turn the low heat to the other side and continue to heat for 10 seconds. Pour the cake on the cooling rack, cool it to a low temperature, and cover it with plastic wrap or wet towel. Repeat the process until all the slurry is used up. Pay attention to mix the paste well before spreading the cake;

Step 19: then make custard cream sauce. Take the yolk (b) of two eggs, add sugar 1 (b) and salt (b), stir until the sugar is melted, and mix them well. There is no need to send (in fact, you can also use whole eggs, but if you only use yolk, the color will be golden and the taste will be more fragrant);

Step 20: add corn starch (b) and stir until there are no powdery particles;

Step 21: add rum (b) and continue to mix well;

Step 22: put the milk (b) in the microwave oven and heat it at high heat for 2 minutes (or almost boiling), then pour it into the egg yolk slurry slowly while it is hot, and stir it quickly with an egg beater while pouring, so as to prevent the egg yolk from being scalded;

Step 23: after all the milk is added, continue to stir until the liquid is slightly warm. There will be many bubbles on the surface.

Step 24: make a pot of clean water, boil it, turn the heat down, heat the egg and milk slurry, and keep stirring until it is thick and has lines;

Step 25: keep stirring in cold water until the temperature of the batter drops to room temperature, showing a very smooth and glossy state. Make the custard sauce, cover it with a lid or plastic wrap, and refrigerate;

Step 26: pour light cream into the egg bowl, add rum (b), sugar 2 (b) and lemon juice (b);

Step 27: send it to 8, that is, the cream is thick, with large stable lines;

Step 28: take part of the whipped cream, mix with the kastar sauce, cut and mix evenly;

Step 29: mix the remaining cream with kastar sauce, and the filling is ready;

Step 30: put the custard cream stuffing into the flower mounting bag;

Step 31: take an 8-inch round mold and cut the cake neatly;

Step 32: take a piece of Keli pie and squeeze it with custard cream stuffing (note that the margin can be left 2cm or so blank);

Step 33: after a little smooth, put on a piece of cake, and then squeeze some custard cream stuffing;

Step 34: repeat the process until you have used up all the cakes and cream, then press the cake slightly from the top;

Step 35: refrigerate for more than 3 hours, sprinkle with Matcha powder after taking it out, make some simple decoration, and you can eat it;

Step 36: section details.

Materials required:

Eggs: 2

Low gluten powder: 120g

Matcha powder: 10 ~ 12g

Milk: 300 ~ 400g

Fine granulated sugar: 40g

Salt: 1g

Egg yolk: 2

Corn starch: 10g

Fine granulated sugar 1:15 ~ 20g

Homemade vanilla extract: a little

Lemon juice: 10ml

Rum: moderate

Fine granulated sugar 2:35g

Cream: 400ml

Fermented butter: 17g

Precautions: 1. This method of mixing flour and liquid can effectively prevent flour from agglomerating in the mixing process, and the final mixed slurry can not be sieved. If other methods are used, it is better to sift the slurry after mixing. In short, to ensure that there is absolutely no powdery particles in the slurry; 2. After mixing the slurry, standing for a period of time can make the flour absorb water better, and make the cake more fragrant and flexible. 3. When spreading the cake, the pot should not be too hot. My experience is that if you put your hand 5cm above the pot, you can feel warm, but not hot. Another more intuitive way to judge is to add a little batter to try. When the batter is put into the pot, it will make a "Chi Chi" sound and solidify. With the rotation of the pot, the slurry also solidifies, which is the best state. Usually, if the temperature is appropriate, after a turn of the pot, the slurry will spread into a uniform round cake at the bottom of the pot (the edge will be slightly thinner, but the difference will not be too big). If the pot is not hot enough, the slurry will not set. If the pot temperature is too high, then a circle has not finished, the slurry will all set. In this way, the thickness of cake skin will be very uneven; 4. When making the first piece of Keli cake, you can put a little oil in the pot to prevent sticking to the pot. This recipe actually contains butter. Generally, if you use a non stick pot, it won't stick. After the operation does not need to wipe oil; 5. You can prepare a wet cloth in advance. For each cookie, place the pan on a damp cloth to cool it down. Recently, the room temperature is relatively low. When I do this, I basically don't need to cool down. I finish one and then do the second one. In addition, every time you make a cake, you have to mix the slurry again, otherwise it will sink to the bottom; 6. When you spread the cake, when the slurry in the pot blows up a lot of big bubbles, you can turn the fire down and continue to heat for about 10 seconds, you can turn it over. When turning over, pay attention to use both hands, gently lift the cake, and then quickly turn over. But don't try to tear the cookie. If the turning time is right, it should be easy to lift the cake, and there will be a lace like burnt yellow pattern. After turning over, if you don't have a good cake at the bottom of the pot, you can use a scraper to clean it up. When uncovering the cake and turning it over, you should be careful that the steam is hot; 7. After turning it over, you can heat it for about 10 seconds. Or you can shake the pot, if the cake can move in the pot, then it can be out of the pot; 8. After the cake is made, it can be covered with plastic wrap or wet towel to prevent it from drying. In addition, don't pile up the newly made kori cakes, open them wrongly a little, and then they can be stacked together after a slight temperature; 9. The most important thing in the process of spreading cakes is the temperature, but only through practical operation can we master it well. So, please try several times by yourself, and you will be good if you are proficient; 10. When making custard cream stuffing, you should pay attention to the fact that you must keep stirring when you heat it with water

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Mo Cha Qian Ceng Ke Li Bing