How to cook lasa feuille with tapioca flour? Tapioca flour is too sticky to make mille feuille

The melaleuca cake, which is soft and elastic in taste and sweet and delicious, is a kind of dessert that we prefer, which is simple to make, easy to find, and easy to make if you want to eat.

How to cook lasa-feuille with tapioca flour?

Step 1: Prepare the materials.

Red pulp: 150 grams of tapioca flour, 350 grams of water, 100 grams of red sugar.

White pulp: 100 grams of tapioca flour, 200 grams of coconut milk, 50 grams of white sugar.

If you don't have red sugar, you can use brown sugar, and if you don't have coconut milk, you can use milk instead, <>

Step 2: Pulp.

Use a larger bowl to dissolve the red flakes with warm water, wait for the water to cool, pour in the tapioca flour, stir more, and stir until there are no particles.

Use a larger bowl to make the white sugar with coconut milk, then pour in the tapioca flour and stir more until there are no particles.

If you use milk, add sugar to the milk, then add tapioca flour and stir until there are no particles.

Step 3: Steam.

After the steamer boils water, after steaming, brush a thin layer of oil on the bottom and around the flat-bottomed container, and then first come a layer of red pulp, and stir the slurry water in the bowl first, because the stirred slurry water will not be long before the tapioca flour inside will slowly precipitate, without stirring a few times, it may scoop up the slurry water is mostly water, and the cake made is ugly. After scooping the slurry into the container, shake the container left and right, and let the slurry level evenly. Then steam in a steamer for 3 minutes.

After 3 minutes, another layer of white pulp, the same when scooping the slurry into the container, you should first stir the slurry water a few times, and then use a spoon to spread the slurry water.

Then a layer of red pulp, a layer of white pulp.

The bottom and top layers are red pulp. Each layer should not be too thick, and the thickness of each layer should be as much as possible.

After the last layer is ready, steam for another 10 minutes.

Step 4: Cut.

Once steamed, you can take it out, and when it cools a little, you can cut it into your favorite size and shape.

If you don't have tapioca flour, you can use sweet potato flour, water chestnut flour, and corn flour starch.

The sweetness can be increased according to your own texture, or you can change the flavor to your liking.

There are no limits to the food, just like it!

First of all, after making dough with tapioca flour, and then putting it into a pot to steam, it is very delicious, and then it is also very soft and delicious, soft and glutinous and sweet, very good, many people like it.

First of all, add an appropriate amount of tapioca flour, salt, sugar, yeast powder to the bowl, beat an egg, add some water, then stir well, make a mille-feuille cake, and then put it on the pot to steam.

A delicious recipe for brown sugar mille-feuille cake.

Ingredients: 200 grams of tapioca flour, ingredients: 120 grams of brown sugar, 30 grams of sugar, 280 grams of pure milk, 280 grams of water.

There are multiple versions of the practice of mille-feuille cake, and the same is true for the color, but they all extend from the basic version, as long as you learn one, you can draw inferences from one another, change the tricks, and show off the circle of friends hahaha!

In order to facilitate understanding, let's first talk about the composition of mille-feuille cake, there are two main steps:

1) Prepare 2 different colors of slurry.

2) When a layer of slurry of color 1 is steamed until solidified, a layer of slurry of color 2 is poured and steamed until it is set, and so on.

Accumulate to 5 layers and you're done, if you want a better visual effect, then you need to stack a few more layers.

Tapioca flour is too sticky to make mille-feuille cakes, so you can mix some flour or rice flour in it.

Mille-feuille cake is a traditional Chinese snack and one of the famous delicacies in 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. The raw materials include refined flour, flour fertilizer, sugar, preserved fruit, lard, alkaline noodles, Shao wine, etc.

Take an appropriate amount of flour, steam it in the basket for 15 minutes, take it out, sieve it and set aside, mix the diced lard with Shao wine and sugar osmanthus juice, mix it into the steamed flour and then mix it with white sugar to make mature noodles.

Take an appropriate amount of flour with water and mix naturally.

After fermentation, add alkaline water and sugar and knead well, and let it sit for a while. Spread a little flour on the cutting board, put the good dough on it, knead it, roll it into a dough, take half of the cooked noodles and sprinkle it on two-thirds of the dough, fold one-third of the dough back onto the cover, and then fold it in half into three layers, crush the two ends of the dough to death and so on three or four times, and brush the sesame oil several times.

Brush the folded cake noodles with cold water, garnish with some green plums, dates, raisins, melon seeds and other preserved fruits, and steam them in the basket.

Prepare the materials:

A: Yellow pulp. Tapioca starch: 150 grams, drinking water: 600 grams, brown sugar flakes: 150 grams.

B: White pulp. Tapioca starch: 100 grams, warm water: 60 grams, coconut milk: 400 grams, sugar: 50 grams.

Add 300g of water to the gram of tapioca starch, stir well, strain it through a sieve to make sure there are no large particles, and set aside.

2. Pour 300 grams of water into the pot, add brown sugar slices, slowly cook over medium-low heat, turn off the heat and let cool slightly after melting.

3. Then pour the tapioca flour water and brown sugar water into the same container, mix well, and mix well to make yellow syrup.

4. Put 100 grams of tapioca starch, 60 grams of warm water, 400 grams of coconut milk and 50 grams of sugar into the same container, mix well, and mix well to make white pulp.

5. Pour water into the steamer and bring to a boil, wait for the water to boil, add the yellow pulp and steam for 3 minutes.

After a few minutes, pour a layer of white pulp on top of the yellow syrup and steam for another 3 minutes.

7. A layer of yellow pulp, a layer of white pulp, until the ninth layer, each layer is steamed for 3 minutes.

8. After the mille-feuille cake is steamed, turn off the heat and wait for it to cool completely, then cut it into small pieces with a knife to ensure that it is served.

1. Adjust the yeast with warm water; After cooking, let it rise for half an hour before steaming so that it can fully ferment (Picture 1)2. Raise the dough, push it away, apply oil, sprinkle white sugar, dry flour, and roll it up (Picture 2-Figure 4)3. Push it away again, repeat the oil, sprinkle white sugar, dry flour, and fold it up (Picture 5-Figure 6)4. Sprinkle green and red silk and white sugar on the surface, cover with a damp cloth, and let it rise for half an hour (Picture 7)5. Remember to brush some oil on the steaming layer, put the dough cake and steam it for 20 minutes (Picture 8)6. Dry it slightly and cut it.

Tapioca mille-feuille cake mainly has two layers of slurry to make:

Red pulp

1.First of all, we prepare 100 grams of tapioca flour, then put 200 grams of boiling water and about 100 grams of brown sugar powder, stir thoroughly, wait for it to melt, and then let it cool. (If the brown sugar is lumpy, add it directly to the pot, boil over low heat to melt and set aside).

2.Then put the cooled brown sugar water and tapioca flour and stir well. The best thing to do is to over-dry it once to make the juice more delicate.

White pulp

3.Add 100 grams of tapioca flour, 200 grams of coconut water, 30 grams of sugar, add a little hot water, and stir well. In the same way, sieve once to make the juice more delicate.

Concrete production

4.First of all, after boiling the water in the pot. Take a pot or container suitable for steaming, in the case of no water, apply a layer of corn oil (vegetable oil is too strong or other is fine), scoop a spoonful of red pulp with a normal rice cooking spoon, and pour it into the greased container.

Spread the juice evenly in a container, then put it in the pot and continue to steam for 3-4 minutes. After serving, see if the color has changed and become crystal clear, you can also press it with chopsticks to see if it is Q bomb, as a way to judge whether it is steamed or not.

5.After the first layer of red juice is cooked through, scoop a spoonful of white juice, and remember to wash it first if you use the same spoon! Pour it evenly on top and put it in the steamer again, still 3 minutes as a standard time. (In the same way, check if the white juice is cooked through).

6.Follow this cycle until you reach the 9th floor. That is, the last layer is red pulp. There are 5 reds and 4 whites, which is simply put.

7.When the last layer is fully cooked, we bring out the container and let it cool. It is best to put it in the refrigerator for 2-3 hours, and it is best to eat! Cut the mille-feuille cake into your favorite shape, put it on a plate, and serve!

8.It tastes a little Q feeling. Of course, in this way, you can make any flavor you like, and exchange brown sugar and coconut water for something else you like.

Remarks:

1.The ratio of tapioca flour to water should be correct, according to 1:2

2.During the steaming process, be sure to see if it is steamed.

3.The scooped spoon must be cleaned to avoid color mixing.

4.The scooped juice must be even, and the amount of steaming each time, if it is more, should be appropriately extended for 1-2 minutes of steaming.

5.Be sure to put it in the refrigerator to refrigerate, it will not be too sticky and it will have a better texture.

Start by adding the appropriate amount of flour to the bowl. Tapioca. Salt, then add an appropriate amount of water, stir well, and then make a mille-feuille cake. Put it on the pot again. Steam.

First of all, the ratio of tapioca flour to water is 2:1, so the dough will be even more amazing, and then the mille-feuille cake is also very soft and delicious, sweet and attractive.

A moderate amount of tapioca flour with powdered brown sugar, as well as coconut water and a small amount of sugar, and finally plenty of plain water.

You need to put sticky rice noodles.

Tapioca flour is made from cassava flour, which is starch refined from the roots of the cassava or cassava plant (manihot esculenta). <>

Nutritive value. Flour is rich in protein, fat, carbohydrates, and dietary fiber. Traditional Chinese medicine believes that flour has a sweet and cool taste, and has the effects of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst.

Steamed buns, dumplings, and wontons are all special foods made with flour as the skin supplemented by various fillings. The skin of the bun is soft and elastic, and the taste is delicious; Dumplings contain almost every kind of nutrient that the human body needs; The wonton crust is thin and smooth.

The nutritional content of the three varies greatly due to different fillings and cooking methods, but in general, the overall nutritional composition of the three foods is reasonable, and they all belong to the "perfect pyramid food". Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., which has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst.

The therapeutic effect of traditional Chinese medicine on flour can be summarized as follows: nourishing the heart, benefiting the kidneys, and strengthening the blood, and strengthening the spleen. Workers in a bread factory found that no matter how old they were, the ** on their hands was neither loose nor age spots, because they mixed wheat flour every day.

Method steps.

First, mix tapioca flour and cornstarch and stir well with egg whip to form a mixture; Heat and melt with water and brown sugar;

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Dry until it is not hot, add the mixture and stir well; After the milk is heated and melted with sugar, it is left to dry until it is not hot, then add the mixed powder and stir well;

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After smearing the basin with oil, put it in a steamer and boil it together until the water boils; Stir the brown syrup a few times, scoop in a spoonful first, and steam over medium heat for about 2 minutes until it becomes transparent.

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Stir the milk milk well and scoop in a spoonful, and so on until the <> is finished scooping

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In order to look good, let the last layer be brown sugar syrup, steam for 4 minutes, take it out and let it cool, refrigerate overnight, cut into pieces and eat immediately.

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end precautions.

Pay attention to the time. Pay attention to the heat.