Recipe: Melaleuca cake crepe mille crepe

Home Cooking Recipe: Melaleuca cake crepe mille crepe

Notes:

A highly technical and time-consuming complex Melaleuca crepe cake. . After looking for a long time on the Internet, I found a more reliable recipe and I will do it myself after I have saved it! 20-layer crepe cake Preparation time: 60 minutes To make a complete cake, you need the following five parts~: 1. crepe batter (see below for specific ingredients) 2.Pastry Crème Filling (similar to Caska's stuffing) (see below for specific ingredients) 3.2cup fresh cream 4. A spoonful of fine granulated sugar 5. A small amount of powdered sugar [Materials to be used in the Chinese translation version. See the material table below~] Ingredients required for parts 1 and 2 in English: 1.Crepe Batter: 6 tablespoons butter 3 cups milk 6 eggs 1 1/2 cups all-purpose flour 7 tablespoons granulated sugar Pinch salt 2.Pastry Crème Filling: 1 egg 1 tablespoon all-purpose flour 2 tablespoons granulated sugar 1 tablespoon cornstarch 1 cup milk 1 teaspoon pure vanilla extract 1 teaspoon hot water 2 tablespoons heavy cream, whipped

Ingredients:

Steps:

  1. Ready to work:rA few days before preparing the cake, make a crepe batter and a Cascada stuffing and put it in the refrigerator for one night.

  2. Batter practice:rMelt the butter in a small pot until it shows a little brown, stop heating and put it aside. In another small pot, hot milk until steam comes out and put it aside for a while. Mix the balanced egg, flour, and sugar in a large bowl, then slowly pour the hot milk and then brown the butter. Put it in a sealed container and throw it into the refrigerator overnight.

  3. Stuffing practice:rIn a small bowl, add eggs, flour, sugar, cornstarch and stir until smooth. Small hot pot, hot milk until it is close to boiling, immediately leave the fire, slowly stir the milk and pour the milk into the mixture in the bowl.rPour everything back into the small pot and stir for a short time for about 5 minutes. Until it becomes thicker and begins to boil. Add vanilla extract and hot water, continue to stir until uniform, and set aside to cool until firm! When the filling is cooled, mix the cream and mix it in the refrigerator and refrigerate overnight.

  4. Good morning, the next day:rThe batter is taken out of the refrigerator and returned to room temperature.rPrepare a pile of oil paper.rUse a non-stick pan to open a small fire. Put about 3 tablespoons batter (45ml) and turn the pan quickly to distribute the batter evenly. Play your pancakes and spread a crepe that is as thin and even as possible! ! The heat is about 1 minute, or the bottom just begins to change color, and carefully turn over the other side by hand. After making a crepe, put it on the prepared baking paper. (Do not drop a piece of cake on top of another piece, it must be separated by a piece of paper)rRepeat the above steps until you make 20 (or maybe) thin, paper-like crepes

  5. After the cake is finished, it is prepared for the cream filling:rTake the Pastry Crème Filling from yesterday and take it out of the refrigerator. Add a spoonful of sugar to the cream and mix the cream with the filling prepared yesterday.

  6. Then there is a thin layer of cream filling on the layer of cake. Until the 20th floor is used up.

  7. After simmering, refrigerate the refrigerator for at least 2 hours, take it back to room temperature for 20 minutes, sprinkle with sugar, cut into pieces, and eat.

Tips:

What tiramisu version, matcha version, durian version, add it when you make the stuffing~


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