今天我与"嘛吉"们有装饰蛋糕之约。
做了父女俩喜爱的法式千层。
居于蛋糕本身的千层奶油霜，
自然就把外围的奶油装饰给省略了，
希望"嘛吉"们不要判我犯规哦, 呵。。。。。呵。。。
法式薄荷巧克力千层蛋糕
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 ： 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 : 植物性鲜奶油400克
薄荷香精1/2 茶匙
食用绿色素一滴
B : 适量可可粉
装饰：
适量纽扣巧克力和薄荷
做法 ：
1。 煎饼皮：材料及做法参考以上。
2。 馅料： 将所有材料(A) 放入大碗以打蛋器搅拌至浓稠幼滑。（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。间中每隔两层就撒上适量的可可粉。最高一层铺上一层薄薄的鲜奶油。以纽扣巧克力和薄荷叶装饰。冷藏于冰箱隔夜才享用。
French - Style Mint Chocolate 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 : 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 : 400g topping cream
a drop of edible green coloring
1/2 tsp mint essence
B : some cocoa powder
For Topping :
Some button chocolate chips
some mint leaves
Method :
1. To make crepes : For ingredients & method please refer above.
2. For filling : Place the ingredient (A) into a large mixing bowl, beat till smooth and thickened. (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. Scatter some cocoa powder every 2 layers. Spread the cream over the top layer and decorate with button chocolate chips and mint leaves. Chill overnight before serving.
@@@@@ Enjoy ! @@@@@
