Chinese Food
A thousand layers of Matcha fruits
(105889 views)
Everyone's love for thousand layer cake. I can see how strong it is from last month's voice of sharing frozen yogurt cheese cake at the end of the article. I've shared the practice of mango Banji with you before. And I also said that the practice of Banji is the same as that of thousand layers of skin. The difference is just that one is wrapped and one is spread. So I'm not going to make another thousand layers of cake. I'm just surprised by the call to raise my hand and vote to make a thousand layer cake. I'm sorry not to be my little friend. It's just that when sister meow has her summer vacation, she and her brother try the new formula together. Today, the final version finally meets us. It should be noted that the thousand layer cake is not really a thousand layer cake (you lose if you count it one by one). Instead, it describes that there seems to be endless layers in the delicate and smooth taste. It's unforgettable. In response to Ms. meow's special request for thousands of layers of color, I made a special tea mouth
Cooking ingredients
Cooking Steps
Step1:Melt butter in water.
Step2:Put six eggs in a mixing bowl.
Step3:Mix well with the eggbeater. In the process of beating, try to draw a circle around the bottom of the bowl. Don't beat the eggs up and down as much as usual, so as not to put too much air into the eggs.
Step4:Add 25g sugar powder. Mix again.
Step5:Sift in low gluten flour and tea powder. If you only make the original thousand layer cake, you don't need to add the tea powder. The flour content is the same.
Step6:Use the eggbeater to mix the flour until it is free of particles.
Step7:Slowly pour 520g milk into the batter. Mix well while pouring.
Step8:Add the melted butter.
Step9:Mix well and sift twice to make the batter more delicate. During the mixing process, the batter will produce more or less bubbles. In this step, all bubbles can be eliminated by sieving. In this way, the thousand layers of fried skin will be smooth and beautiful.
Step10:Scoop a spoonful of batter into the pan, shake it quickly, and cover the bottom of the pan. Pay attention to not more than one time. It's better to just smooth the bottom of the pot. Only in this way can the skin be thin enough.
Step11:Turn on the heat. Fry for about 2 minutes. Turn off the heat when the batter is set. Heat for 30 seconds with the remaining temperature of the pan. This can not only ensure that the crust is well cooked, the color is good-looking, and the temperature of the pot is not too high. The temperature after taking out the crust is just used to make the next one.
Step12:Use a silica gel scraper or wooden shovel to scrape a circle along the edge of the cake skin to separate the cake skin from the pan. You can use your hand to help lift the dough (don't be scalded). Then use a scraper to lift the whole dough. The crust is a little tough when it's cooked. As long as the technique is lighter and slower, it's not easy to break.
Step13:Put it in a platter while it's hot. Fry the next one. The amount of thousand layers of skin depends on how much you want to eat. It's better to reserve more batter for trial. Because sometimes you can't grasp it well. In case of fried or broken skin, you have to do it again.
Step14:Fry all the pancakes in turn. Put them aside and cool them. Before filling, make sure the crust is cooled sufficiently. Too high a temperature will melt the cream.
Step15:Dice the fruit you want to match. I chose mango and peach as stuffing. You can choose according to your baby's taste. Try to carry water and divide it into small parts. It won't affect the finished product. Sometimes I put some durian in it, because mom meow likes it.
Cooking tips:In addition, a proper pan is more suitable for making thousands of layers than the so-called good pan (expensive). Size. Try to choose the bottom diameter of about 18cm. Too big, it's easy to overheat in the middle and not enough in the four sides when the fire is small. And the thickness of the pot. Thin pots conduct heat faster and more evenly. I use IKEA's 39.9 yuan pan in my video. It's easy to make a thousand layers. A few Italian pots used before. It's not so suitable to make a thousand layers. Slow heat conduction wastes time, and the middle part is overheated. There is also a thin pot that is easy to cool. Basically, you can fry one piece of cake and wait a little while. If the pot cools down slowly, and then pour the batter, the batter will be heated and solidified. It is difficult to spread out into a round cake shape. There are skills in making delicious dishes.
