Mille feuille cake is a traditional specialty in which region? How is it made?

Mille-feuille cake is a traditional specialty in Guangdong. Add brown sugar to water and boil into a bowl, add water chestnut flour to another bowl and stir well, filter the stirred chestnut flour, add brown sugar water, add coconut milk and stir evenly, pour it into the bowl in order and steam it for about 15 minutes.

This is a famous dish in Beijing. The way to make it is to mix the dough first, then add some sugar, put in some of your favorite ingredients and then knead it, after kneading, then apply some ghee, and then roll it into a cake shape.

It is Anhui, and it is generally mixed with glutinous rice flour and sugar, then made slimy, and finally put into a pot to steam.

It is a traditional snack in Beijing, and it tastes very good. The production technique is to mix some flour gluten first, then put in what you like to eat, knead it and then put it in a pot to steam.

The words of mille-feuille cake are: distinct layers, layers of cliffs, and endlessly.

The words of mille-feuille cake are: layers of cliffs, idle sights, endless. 2: Zhuyin is, one 3: Pinyin is, qiāncénggā: structure is, thousand (upper and lower structure) layer (semi-enclosed structure) cake (left and right structure).

What is the specific explanation of mille-feuille cake, we will introduce it to you through the following aspects:

1. Explanation of terms [click here to view the details of the plan].

A multi-layered pastry.

2. Ligands, citation explanations.

A multi-layered pastry. Yin Mao Dun's "Midnight" 3: "Soda, ice cream, frozen apricot cheese, eight-treasure soup, cream mille-feuille cake, and all kinds of Western-style pastries are placed on a table.

Lao She's "Four Generations in the Same Hall" Part 2 60: "In such a family of four generations in the same house, culture has many levels, like a mille-feuille cake. ”

3. Chinese dictionary.

A dessert made of flour, lard, sugar, baking powder, green and red silk, red dates, and other ingredients.

Fourth, the network explained.

Mille-feuille cake (food) is a traditional Chinese snack and one of the most 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 is suitable for hot food. Refined powder, flour fertilizer, sugar, preserved fruit, lard, alkaline noodles, Shao wine, etc.

Idioms about mille-feuille.

Dense and disturbed cavities, layers of endless layers, layers of platforms, layers of cliffs, layers of cliffs, layers of mountains,

I would like to share with you a delicious and beautiful coconut water mille-feuille cake. If you learn that whether it's a gathering of friends or a picnic together, cooking a meal is delicious and face-loving, this recipe is really not tired of eating. Cooking is as follows:

1. Brown syrup: Prepare 6 disposable cups, 1 cup of water chestnut powder, 1/2 cup of brown sugar, and 4 cups of water!

2. Find a container, pour in 1 cup of water chestnut powder and 2 cups of water, stir well, sieve and set aside! Pour half a cup of brown sugar and 2 cups of water into the pot and bring the brown sugar to a boil! Pour a quarter of the horseshoe syrup into the brown sugar water, stir quickly, and when the brown sugar cools to 80 degrees, pour it back into the horseshoe syrup, stir well, and the red syrup is ready!

3. Coconut milk part: Prepare a cup of water chestnut flour, half a cup of sugar, 3 cups of water, and 2 cups of coconut milk in a disposable cup! Prepare a container, pour in 1 cup of water chestnut powder and 2 cups of water, mix well, sift and set aside!

4. Pour 1 cup of water, 2 cups of coconut milk, half a cup of sugar into the pot and bring to a boil! Pour in a quarter of the sifted horseshoe pulp and stir quickly. When the temperature drops to 80 degrees, you can pour the white horseshoe pulp back and stir well! Ready to steam.

5. Mix brown syrup and white coconut milk! Add water to the steamer, find a container, brush the bottom with oil, first smear with brown syrup, then smear with white coconut milk, steam layer by layer, steam layer by layer for about 3 minutes! In addition, be sure to stir the slurry well before steaming, otherwise the horseshoe flour will sink to the bottom!

6. Steamed 9 layers, out of the pot! When it's cold, you can cut it!

Seventh, the hierarchy is clear, very Q bomb.

8. Cut it! Cut into different shapes according to your habits.

Once the cake has cooled completely, cut it into small pieces and serve. If you eat it, you can freeze it in the freezer and it will taste even better. Don't use the oven, just steam it.

Friends who love sweets, try this method, you will never be disappointed, adults and children like to eat sweets, the most important thing is that it is very simple to make yourself, it is healthy and hygienic to eat, if you are tempted, hurry up and follow the above steps to make it.

Prepare the ingredients, coconut milk, water chestnut powder, white sugar, brown sugar, put the brown sugar into the pot to melt and let it cool, then use a large bowl to stir the horseshoe powder evenly, divide the horseshoe powder into two, one part of brown sugar water is used, use coconut milk, pour the coconut milk into the pot and boil, add the white sugar to melt, pour the brown sugar water and coconut paddle into the horseshoe powder for stirring, boil water in the pot, put it in the steaming rack, start stirring to let the powder sink to the bottom, wait for the brown sugar syrup to solidify, pour a layer of coconut milk on it, repeat this step, Then after cooling, it's good to go.

First of all, prepare a clean basin without water to pour coconut milk, pour in half of the water chestnut flour, stir well, add suitable condensed milk, heat and melt the brown sugar, when the temperature of the sugar water is not so high, add the other half of the horseshoe powder, stir well, brush a layer of oil on the plate, put it in the pot, spread the first layer of sugar water, cover the pot, pour out the sugar water every three minutes, add coconut milk water, repeat the above actions, at the last time, you can choose to steam for about five minutes, and the delicious is only a mille-feuille cake out of the pot.

First of all, the brown sugar is boiled until it melts, then the water chestnut flour is kneaded into a dough and stirred in the sugar water. Bring water to a boil in a pot, then apply some oil to the plate, put some brown sugar water, and wait for about 5 minutes. After the New Year, it is seasoned with coconut milk.

Finally, put it in the oven for about 10 minutes and it is ready.

Matcha mille-feuille cake.

Next up is the second cake we're going to make: the matcha mille-feuille cake.

Dough: 120 grams of cake flour, 30 grams of corn starch, 2 eggs, 400 grams of pure milk, 45 grams of caster sugar, 30 grams of whipping cream.

Cream filling: 3g matcha powder, 20g butter, 400g light cream, 40g caster sugar.

Crack 2 eggs into a container, stir in milk, sugar, whipping cream, matcha powder, cornstarch, and cake flour, sift and stir well!

Melt the butter into a liquid state through water, quickly stir the batter with a manual whisk, mix the melted butter at the same time, stir well, and filter the mille-feuille liquid through a strainer! It's ready to be branded!

Let's start branding! Dig a spoonful just right each time, don't hesitate to pour it directly into the pan, quickly turn the pot to evenly wrap the mille-feuille liquid all over the bottom of the pan, and the whole process is on low heat.

When you see such a big bubble, the skin is cooked, use a toothpick, gently warp up a little edge, and turn the pot upside down, and the mille-feuille skin can easily fall off.

Every time you make a skin, you should put it on the drying net separately to cool, if the buckle is wrinkled, you should also tidy it up in time, and wait for the next skin to be good, just stack up the skin that has been cool, and now put it on the drying net separately!

400g of whipping cream, add 40g of white sugar and beat well, you can add some honey beans to the whipped cream, I don't have it! Layer on the skin and cream on a coat, spread well, put in the refrigerator for 20 minutes, sprinkle matcha powder before eating, and you're done!