How to steam a beautiful coconut lasalice cake? Why do I have a lot of water on top of my steaming?

The reason why you steam a lot of water on top is actually because your flour is not enough, and then its pastry can't be shaped, so there will be a lot of water, which is something to be aware of.

Roll out the dough very thinly, sprinkle it evenly with oil and seasonings, and then fold it in half to form a mille-feuille cake, which is topped with coconut water, and there is water on top because the water vapor in the pot cannot be discharged in time, so a small hole should be left in the lid of the pot.

Add water to the horseshoe flour, stir into a particle-free slurry, and divide into two parts. Brown sugar flakes are boiled and melted in water, added to one of the horseshoe paste, coconut water is boiled and melted with white sugar, and another part of the horseshoe is added. Brush a thin layer of oil on the steamer and steam the plate, add a layer of yellow syrup, cook and solidify, add a layer of coconut milk syrup, and then a layer of yellow syrup and a layer of white syrup after cooking.

Cook and serve. Finally, the cooling cut is complete. There is a lot of water on the steamed mille-feuille cake, which means that the amount of water has been added.

That's because the steamer we use is problematic, and secondly, because we ignore a lot of details when making it.

It is very likely that the starch has precipitated, and the powder and water in the food are directly separated, so there is a lot of water vapor.

It is because the horseshoe batter slurry precipitated during the production, and it may also be because the water vapor in the pot cannot be discharged normally, which will lead to such a situation.

It may be that the steamer used is not well sealed, which allows the cold air outside to enter, condenses a lot of water, and falls into the material.

It is because the temperature is too high during the production process, so there is so much water vapor, and you should pay attention to the temperature.

It may be because there is not enough flour in the process of mixing the dough, or it may be because your horseshoe batter has precipitated, the water and flour have been separated, and the temperature of the water is relatively high when mixing the dough.

It is because when it was made, the temperature was too high and the surface was not brushed with oil, so there was water on it.

It is very likely that there is too much water when steaming in the pot, and it takes a long time, so it will cause water on it.

When it comes to Cantonese food, everyone thinks of all kinds of morning tea, morning tea is a collection of Cantonese food, whether it is a street stall or a large hotel, it will always be full of tea and food, and all kinds of pastries make people who like to eat desserts forget to return. Many people love coconut water mille-feuille cake very much, and they are attracted by its unique taste as long as they eat it once, but this pastry is not so easy to make, but as long as you master the production method, you can still make it yourself after trying it a few times.

The layered material of the mille-feuille cake is mainly divided into two partsOne layer is coconut milk and the other is brown sugar syrup。The ingredients needed are water chestnut flour, water, brown sugar, sliced sugar, brown sugar, the amount of sugar can be increased or decreased according to your taste, water chestnut flour, coconut milk and milk.

First, bring the brown sugar water to a boil, then add 3 pieces of brown sugar, cook until the sugar is completely melted, turn off the heat and let it cool. For brown sugar water to cool completely, it needs to be stored for an hour or two. Then pour the coconut milk and condensed milk together, stir well without adding water, and the water chestnut flour must be cold when mixed with cold boiled waterJoin little by littleStirring while adding, it should be uniform and thick, not too thin, too thin and not easy to form.

Horseshoe flour is divided into two partsPour in the yellow syrup and boiled coconut milk and stir well. Then add the coconut milk to the water chestnut powder and stir wellBe careful to stir the yellow slices of sugar water and coconut milk with two scoops respectively, otherwiseWill cross colors. Then it's time for the steaming part, first boil the water in the pot, and after the water boils, add the brown sugar water to the plate.

Before joiningStir to combine, because the water chestnut flour will sink to the bottom, steam for three minutes. Then add layers of yellow sugar water and coconut milk flakes at intervals, steam each layer for 3 minutes, and stir well before adding layers each time. The last layer must be yellow syrup, because the surface of coconut milk will be uneven after steaming for a long timeThe first and last layers must be yellow syrup to be beautiful

After the last layer is added, it needs to be steamed for ten minutes, and then it can be removed from the pan, and when it has cooled thoroughly, it can be cut.

If you want to make a successful mille-feuille cake, you must pay attention to the following points, and water chestnut flour must be chosenof。After mixingIt is best to sieve after siftingReuse, horseshoe powder often contains impurities that are difficult to mix, and the powder after sieving is uniform and smooth. The water chestnut flour in the brown sugar water layer must have more than the coconut milk layerOtherwise, the brown sugar layer is not easy to solidify when steaming, and water will come out.

Many people have a lot of water when making mille-feuille cakes, just because there is noneStir the paste thoroughly。Be sure to stir well again before pouring the batter each time, otherwise the horseshoe powder will sink to the bottom and affect the effect.

Coconut milk cake is a very famous specialty snack, with a fluffy taste and rich nutrition, suitable for all ages. However, some people make their own coconut milk cake and find it difficult to form, so how to remedy the coconut milk cake if it is not formed? Tell me about it!

Reason: The proportion of the material is wrong, and when steaming, the top must be covered with plastic wrap, so that the water vapor on it will not fall directly on it.

Expansion: 1Mille-feuille cake:

It is one of the pastry snacks in Indonesia, and it is also one of the famous delicacies in Wenzhou, Zhejiang. Mille-feuille cake is finely made, the cake body is soft, the layers are rich and clear, colorful, the taste is sweet and delicious, and it should be eaten hot. Refined powder, flour fertilizer, sugar, preserved fruit, lard, alkaline noodles, Shao wine, etc.

2.Coconut water: It is the extracted juice of the coconut fruit of the coconut tree, which is sweet in taste, can quench thirst and dispel heat, shengjin diuretic, dispelling wind, detoxification, beneficial qi and moisturizing the effect, and is the first juice of health preservation recorded in traditional Chinese medicine.

Coconut water contains protein, fat, vitamin C and minerals such as calcium, phosphorus, iron, potassium, magnesium and sodium, making it an extremely nutritious drink.

Fish gelatin powder gelatin can not be heated and boiled when added to the liquid, otherwise it will lose its coagulant power! It is best to use gelatin, fish gelatin powder is a little smelly, gelatin is also a gelatin extracted from fish, but it is also convenient to have no peculiar smell! You can add more starch to it, cornstarch.

Coconut milk cake has a wide range of styles, can be paired with a variety of delicacies, can be enjoyed alone in leisure time, and is also an indispensable moisturizing dessert for the New Year. Make a rich frozen coconut milk cake and add festive colors to make it more festive.

1. Ingredients: 140 grams of water chestnut flour (sugar water layer), 550 grams of water, 350 grams of brown sugar and brown sugar, 110 grams of water chestnut powder (coconut milk layer), 400 grams of coconut milk, 400 grams of milk.

2. Steps: 1. Heat water and sugar into sugar water, and heat it until it is not hot.

Grams of water chestnut flour are added to coconut milk and milk, and 140 grams of water chestnut flour are added to sugar water (sugar water should not be too hot, otherwise it will become a paste).

3. Boil a large pot of water, as much as possible, because the steaming time is relatively long, and it is necessary to keep the fire high. Also, prepare 2 scoops of about the same size.

4. After the water boils, put on the steaming rack and a deep dish, pour in a spoonful of sugar water slurry (about 80ml), cover the lid and steam for about 2 minutes.

5. The sugar water layer will be transparent when cooked, and then pour in a spoonful of coconut milk slurry and steam for 2 minutes (about 100ml, the amount is best a little more than the sugar water layer) Please stir fully before each spoonful of slurry, because the water chestnut powder will sink to the bottom.

6. Alternate like this until the slurry is all used up, the last layer must be the syrup layer, the time is slightly longer, about 5 minutes of steaming.

7. Remove the mold and cut into pieces after it is thoroughly cooled.

Introduction: As we all know, everyone has a very different taste, some people like to eat sweets, while others prefer to eat hot and sour food, and this is because of this reason that our country's cuisine is so diverse. As one of the common sweets, how to make coconut water mille-feuille cake is more appetizing, let me take you to understand.

1. Prepare the ingredients.

Desiccated coconut mille-feuille cake from the name, you can know that this sweet is inseparable from desiccated coconut and coconut water, when we prepare the ingredients, these two things are essential, at the same time, we should also prepare some tapioca flour and rock sugar and other ingredients, some people as a matcha control, prefer to eat matcha-flavored cakes, in making coconut mille-feuille cake, you can properly prepare some matcha powder, add it in the production process, so as to meet some matcha control for cake needs. <>

Second, the production steps.

After these ingredients are ready, then the production steps begin, coconut water and rock sugar are put into the pot for low heat and slow cooking, and when the rock sugar melts, you can let these two things stand for a while, and then stir the tapioca flour and other ingredients, and then sift after stirring, and then put these ingredients in the pot layer by layer for steaming, each layer of steaming time is about three minutes, after three minutes, the second layer is spread, according to the number of ingredients prepared, and the layer is spread, Until all the ingredients are used up, steam for a few minutes after all the ingredients are spread, and finally sprinkle the desiccated coconut on top when the cake comes out of the pan, so that the delicious mille-feuille coconut cake is made. <>

3. Lessons learned.

For all of us, making our own desserts at home may fail at first, but as long as we try a few more times in the future, we can make ourselves more proficient, and at the same time, the desserts may be more delicious, which also allows everyone to enjoy delicious desserts without going out, and it is also healthier and safer to make their own desserts at home, and it is also safe for those families with children at home to eat with confidence.

First of all, you should prepare fresh ingredients, then prepare fresh coconut milk, cake flour, whipping cream, flour, white sugar, etc., then stir well, then pour the ingredients into the mold, put them in the oven, set the temperature at 140 degrees, adjust the time to 10 minutes, and sprinkle some desiccated coconut after baking.

You can make it into a very beautiful shape, so that it looks very tasty, and the appetite will naturally increase.

First of all, you need to put more coconut milk, and then you must follow the steps of making a cake to steam out the mille-feuille cake step by step. Finally, don't put too much cream, because it's very sweet.

How to make the coconut milk mille-feuille cake more appetizing? Its production method: one is to prepare the yellow layer of slurry, take 150 grams of horseshoe powder and put it in a large bowl, increase about 300 ml of water to dissolve into corn starch slurry, and pour the remaining 360 ml of water into the pot and add brown sugar to cook together.

After reducing the heat, pour at least 60% cornstarch slurry into the syrup water and stir well, and then immediately pour the mixed slurry back into a large bowl containing the remaining cornstarch slurry, stir well, and the raw and cooked pulp of the yellow and bright transparent part of the mille-feuille cake is completed. The second is to prepare the slurry of the milky layer, which is very simple, pour the remaining 100 grams of water chestnut flour, plus all the milk, condensed milk, and coconut milk into another large bowl. The third is the steaming process, add more water to the steamer to boil, put a steaming tray with a uniform depth in the pot, stir the yellow slurry after the water boils, open the lid after the time is up, stir the white slurry evenly, and also scoop about 75 ml or so and pour it on the steamed yellow layer in the steaming tray, cover the pot and continue to steam for about 4 minutes, until all the slurry is added.