Saturday, 12 March 2016

法式柠檬乳酪千层蛋糕 (French - Style Lemon Cheese Mille Crepes)


早安,
昨天的提问,今天的答案出炉咯,
是的,我的柠檬酱是为这个法式柠檬乳酪千层蛋糕而准备的。 

你猜着了吗?
如是,谢谢你对我的了解:)

如不 ,请你继续猜,看看接下来,
我又会以这美味的柠檬酱做出什么料理呢?
呵。。。。。呵。。。。



爱热闹的安迪又有约可赴哦,
今天和我约会的是一位不折不扣的新加坡美女- Cecilia Yap

谢谢美女的邀约,
让我提起劲来,层叠这个蛮考耐性的法式千层。





充满奶香气的饼皮,
搭上浓郁的乳酪柠檬奶油夹馅,
本来就很美味可口!
上层的柠檬酱,更是锦上添花,
那诱人的美味,简直就是妙不可言!!!

我,破例吃完一整片蛋糕哦!
代价就是得付出双倍的运动量,
呜。。。。。。呜。。。。





法式柠檬乳酪千层蛋糕

用具:
不沾平底锅(24公分),抹刀,
蛋糕转盘,8寸蛋糕板

千层蛋糕皮:

材料(可做20 片)
A :鲜奶225克
      鸡蛋135克
      盐1/4茶匙
      普通面粉65克
      糖分28克
B : 柠檬皮削1/2 茶匙, 牛油25克(隔水炖溶)

做法:
1。 材料(A)放入大碗搅拌均匀过滤。 休面30分钟,要煎之前加入(B)料拌匀。
2。 以中火将不沾平底锅烧至冒起微烟,用勺子舀入适量的做法(1),迅速将锅转一圈至面糊薄薄地沾满锅底,将剩余的面糊倒回(1),然后将饼皮煎熟。
3。 当(2)的饼皮煎至边沿微黄,以刮刀刮离锅,再用手取出,放在一个碟子内,重复做法至完。(记住,每次舀面糊之前必须先搅拌,否则面糊最后会很浓稠。 万一面糊变稠了,可加入少许水调稀。)

馅料:
A  : 奶油乳酪200克,糖粉35克,柠檬汁2汤
B  : 植物性鲜奶油300克,搅打至浓稠


装饰:
适量柠檬酱
适量打发鲜奶油

做法 : 
1。 煎饼皮:材料及做法参考以上。
2。 馅料: 材料(A) 放入大碗以打蛋器搅拌至幼滑,加入已打发的(B)料拌匀待用。(如未用可先放入冰箱,使其保持结实)
3。 组合 : 将蛋糕板放在蛋糕转盘上,铺1片饼皮,抹1层馅料,再叠上1片饼皮,用手按一下饼皮中间部分,在抹上1层馅料,再排入一层饼皮,重复至完。最高一层以打发鲜奶油周边挤花并在外围铺上一层薄薄的鲜奶油。最后中间挤上适量的柠檬酱,冷藏于冰箱隔夜才享用。





French - Style Lemon Cheese Mille Crepes
Utensil & material needed :
24cm non- stick flat frying pan ,palette knife,
cake turntable, 8" cake board

To make crepes :
Ingredients (Makes 20 - 22 pieces)
A :  225g fresh milk
      135g eggs
      1/4tsp salt
      65g plain flour
      28g icing sugar
B : !/2 tsp lemon zest 25g butter ( melted by double-boiling)

Method:
1. Place ingredient (A) into a large mixing bowl, stir well till batter is smooth. Strain through a sieve, rest for 30 minutes.  Add in ingredient (B) and mix in well just prior to frying crepe.
2. Heat a non-stick pan over medium heat till the pan is hot and smoking slightly. Scoop up no.(1) and pour a little batter into the pan. Tilt the pan so that just a thin layer of batter covers the base. Pour off any excess batter back into no. (1). Cook crepe till underside has set.
3. When the edge turns to a pale golden, use a spatula to ease it away from pan. Use your hand to lift the crepe
 out carefully. Lay the cooked crepes in a container while you cook the remainder. (Remember, you must stir well before each scoop or else batter can thicken on standing. If this happens, dilute it with a drizzle of water.) Repeat process to the end.


For filling :
A : 200g cream cheese,
35g icing sugar,  2tbsp lemon juice

B :  300g  non-dairy fresh whipping cream, beat till thickened

For Topping :
Some lemon curd
Some whipped fresh cream

Method : 
1.  To make crepes  For ingredients & method please refer above.

 
2.  For filling :  Place ingredient (A) into a large mixing bowl, beat till thickened. Add in thickened ingredient (B), mix well and set aside (keep chilled if not needed immediately).

 
3.  To assemble :  Lay cake board on the turntable. Place 1 piece of crepe from no. (1) on it. Spread a thin layer of no. (2) on top. Stack on another piece of crepe no. (1). Lightly flatten with your hand along the center point (this helps the cream to sit better).  Next, spread on a thin layer of no. (2).  Repeat process to the end.  Pipe cream flowers around the edge of the top layer and cover the sides of the cake with cream too.  Pipe a suitable amount of lemon curd into the ring of cream flowers and chill overnight before serving.





















有句名言:
 休息是为了走更长远的路,
经过五天的忙碌追赶,
今天又是轻松悠闲的星期六。

来,一起放慢脚步,
来杯香茶,吃片蛋糕,
好好充电一下。。。。。。。。。。。





@@@@@ Enjoy ! @@@@@

 

3 comments:

  1. 柠檬酱加乳酪, 简直是完美的配搭, 喜欢。

    ReplyDelete
  2. Hi Aunty Young. Thank you for joining In the fun for co-hosting this bake. Love your lemon version. I am drooling over bake.

    ReplyDelete
  3. Hi Aunty Young,

    Thank you so much for leaving such a sweet comment in my blog. I must thank you too for being such a great supporter of LTU. You are such a great cook and bake really well and your lemon mille crepe is so neatly layered and perfect!

    Zoe

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...