Do you need to put pure milk in mille feuille? Will the coconut water mille feuille cake not be whit

To make mille-feuille cakes, you don't have to put pure milk.

You need to add milk, and remember to heat the milk to adjust the temperature of the mixture, and stir as you pour it to avoid the butter separation.

Putting pure milk, the taste will be better, it is a nutritional health care mille-feuille cake production method, however, generally to make mille-feuille cake, it is possible to put milk is also possible, and the taste is also very good.

Hello, if you make mille-feuille cake, you generally need to put pure milk, so as to ensure the fragrance and stickiness of mille-feuille cake.

Milk can be used, and the dough is better.

Summary. Hello! Glad to answer for you, here's what you get:

Coconut water mille-feuille can also be made white without milk, but it may lack some softness and milky flavor! Using milk can make pastries softer, sweeter and more milky! If you want to keep the original flavor of the coconut water mille-feuille, you can make it without milk!

Hello! I'm glad to answer for you: coconut water mille-feuille cake can be made without milk, but it may lack some softness and milky flavor!

Using milk can make pastries softer, sweeter, and more milky! If you want to maintain the original flavor of the coconut milk mille-feuille cake, you can make it with milk!

Excuse me, but please go into more detail?

Coconut water mille-feuille cakes are usually made from raw materials such as coconut milk, flour, sugar, and eggs! 2.Milk is not an essential ingredient in the production of coconut water mille-feuille, so it can be added or not according to personal taste!

3.The coconut water mille-feuille cake does not affect its appearance without milk, it can still maintain its original white se! 4.

If the coconut water mille-feuille cake does not turn white, it may be due to the following reasons: aThe quality of the raw materials is not good enough, such as the coconut milk is not of good quality!

b.There are no tricks used in the production process, such as the time and temperature of the dough and steaming cake are not equal! c.

Personal taste preferences may affect the look of the pastry! 5.Finally, the coconut mille-feuille cake can still make a delicious taste without milk, and still maintain the original appearance, but also have a richer coconut flavor!

1. Pure milk is used to make mille-feuille cakes.

Second, the mille-feuille cake method.

Ingredient breakdown. 3 eggs.

Pure milk 260 grams.

20 grams of whipping cream.

25 grams of butter.

20 grams of condensed milk.

125 grams of cake flour.

25 grams of caster sugar.

1 gram of salt, 1000 grams of mango.

350 g of whipping cream.

20 grams of sugar. Condensed milk, 10 grams.

1. Prepare the ingredients for making the pie crust and the filling materials.

2. Use a dry container to pour pure milk, whipping cream, eggs, fine salt and sugar and stir until the sugar melts.

3. Add the melted butter and condensed milk.

4. Add the sieved low powder.

5. Then add other materials and stir well.

6. Filter all materials in the basin at least five times (Note: The purpose of filtering five layers is to make the batter more delicate, free of particles, and free of bubbles.) ）

7. Strain the batter and stir it well.

8. Prepare a pancake maker, preheat it over low heat, and use the bottom of the anode mold.

9. The batter will precipitate, stir it with a soup spoon, scoop a spoonful of batter into the pot, the pot surface does not need to be oiled, pick up the back of this soup spoon and turn it evenly round, when the pie crust bubbles one by one, it is cooked, do not need to turn it over, gently lift it aside with your hand, and you can get rid of it immediately after you peel it off.

10. Pad the oven mesh rack with oiled paper, and let the pie crust cool for later use.

11. Each crust needs to be isolated with oiled paper to prevent sticking, and put it in the refrigerator for more than two hours.

12. Wash and dice the mangoes, and try to be the same size.

13. Beat 350g of whipping cream, put 20 grams of sugar and 10 grams of condensed milk in it, you can beat it harder, and spread it with a layer of pie crust and a layer of cream.

14. The third layer is to apply the cream first, then squeeze a peripheral edge with the cream in a piping bag, and spread the mango in the middle. Then apply cream and smooth. Spread it from all sides to the middle so that the cream is even and does not bulge in the middle.

15. According to the placement of two layers of cream and one layer of mango, layer by layer is heightened and relatively flat.

16. 13 layers of skin are shared, and more mangoes can be put if you like, so that the mille-feuille cake is completed.

Milk can be made into mille-feuille cakes, because milk not only tastes mellow and delicious, but also has high nutritional value, if you make cakes, it will be particularly soft and delicious, the taste is also particularly delicious, and the nutritional value is also particularly rich, which can make the taste more good, so there is no problem to add some in moderation.

Ingredients: Coconut milk, a can of 400ml, I used the gold medal gundam.

Pure milk 400ml

Tablet sugar: 3 pieces of brown sugar (except for those who like super sweet).

Horseshoe flour 250g in a box.

Water Three bowls, about 500-540 grams.

Preparation of coconut water mille-feuille cake.

On a whim that day, I made a hello kitti mille-feuille, which is so cute, and I just uploaded it to everyone to see