Question 2: Why do I make a thousand layers of skin with so many pits and leave it for a long time? It's as bad as flour skin. I'll teach you the correct method and ingredients of thousand layers of skin.
Details of ingredients
Sugar 25g
Low powder 50g
Corn starch 30g
3 eggs
Milk 250g
Butter 10g
Sweet taste
Decocting technology
Hours are time consuming.
Ordinary difficulty
Steps of Melaleuca bark
1
Butter melts in water.
2
Mix milk, sugar, corn starch and low flour together and mix well.
three
Break up the eggs, pour the liquid part that was mixed well into the eggs and mix well.
four
Pour some of the mixed liquid into butter and mix well, then pour the rest, and then sieve to fry. Use four eggs for nine-inch Melaleuca and one egg for four-inch boxes.
Question 3: How many days can a thousand layers of skin be baked? Generally speaking, the best time for instant food is within 24 hours, and cold storage can increase the extension time. 1~ 2 days is no problem
Question 4: How to make mango Melaleuca into thin skin 1, add sugar to egg yolk, and stir until the sugar melts and the color is slightly white.
2. Add milk and mix well.
3. Sift in the low flour and mix well with an egg beater.
4. Add butter and mix well.
5. Sieve the batter twice.
6. Brush a little butter in a flat-bottomed non-stick pan (brush a thin layer for each frying), turn it to the minimum fire after heating, pour in a spoonful of batter, (slightly leave the fire upward) pick up the non-stick pan and pour it in a circle to form a very thin layer. Fry until the batter becomes discolored, and you don't have to turn it over, and a thousand layers of skin will be ready.
7. Put the fried thousand layers of skin into a cool place for later use, and then start making stuffing.
8, mango cut into small grains, whipped cream and sugar until the pattern is clear and fully developed.
9. Take a thousand layers of skin and apply a layer of cream, fold a skin, and then apply a layer of cream. After evenly sprinkling mango grains on it, apply a layer of cream to smooth it, add a thousand layers of skin on it, and repeat the above steps until it is satisfactory.
10, mango stuffing * * * stacked about 8 layers of skin (stacking key: the outer layer of mango granules should be higher and more uniform, and the cream should be evenly spread, otherwise it will not be beautiful when cut; Remember that the last layer of skin should be beautifully fried, with the fried side facing down.
1 1, wrap the mango Melaleuca with plastic wrap, and put it in the freezer 15-20 minutes for setting.
12. After taking out the cut pieces, transfer them into a refrigerated room for refrigeration, and take them out and eat them directly.
Question 5: Can the homemade thousand-layer cake make the egg skin in advance? Yes. If you don't understand anything, you can refer to my practice, which is as follows:
First of all, we need to make the Banji skin in the Melaleuca cake. First, prepare the following materials:
Banji skin material: (8-inch round die size is about 13 sheets)
Low flour160g milk 00g eggs 2-3 sugars 40g butter 30g vanilla extract, custard powder (omitted if not).
1 Mix all the materials in the first step and stir well. If you have a cooking machine, you can put it in and beat it directly. If not, you'd better sieve it. After thorough mixing, let stand for 30 minutes.
2 spread the prepared Banji preserved egg liquid into egg skin with a small fire in a pan, pay attention to the heat, and don't burn it, so as to have a bright yellow color.
Next, we're going to make a trap. This is the material of the cheese cream part:
Whipped cream 250g cream cheese 250g sugar120g lemon juice can be omitted.
1 Beat the ingredients in the fourth step, and mix them evenly to form a cheese and cream sandwich.
Take five mangoes and cut them into small pieces.
3 Prepare the above materials, and you can "build a house" below. Take an eight-inch round mold, and accumulate it according to the method of one layer of Banji skin, one layer of cream, and then one layer of mango granules every three layers of cream. One * * * completes (at least) 12 layer, and three of them are filled with mango granules.
The decoration on the surface can be fiddled with according to personal preference. I make mango flowers. I need 2-3 mangoes for this decoration. Just slice the mangoes and pose.
5 squeeze a circle of whipped cream on the periphery of mango decoration.
6 Put some steel ball candy on the mango flower.
7 This cake is basically completed after this step!
But if it is a birthday cake, you can continue with the following steps.
1 Prepare a proper amount of black and white chocolate.
There are also my favorite happy birthday text molds.
3. Heat and melt the chocolate, and pour it into the mold to form.
Put a chocolate birthday card on the top of the cake.
Insert the candle again, and this beautiful mango Melaleuca cake will be ready!
matters need attention
1, please choose ripe mango to make the cake have a strong fruity flavor.
2. Be sure to pay attention to the heat when spreading the skin of Banji, and it is best to ensure that each piece is about the same size.
3. Because there is fresh fruit in the cake, you should eat it as soon as possible after making it.
Question 6: Why do you want to put the paste of the skin of a thousand-layer cake in the refrigerator and store it in the refrigerator for forming quickly and for a long time?
Main ingredients:
A 545 grams of whole egg, 272 grams of fine sugar, 68 grams of honey and 3 grams of salt.
B. 245 grams of low-gluten flour and 27 grams of corn flour.
C milk 177 g, salad oil 163 g.
C. Appropriate amount of cream cream
Practice steps:
1. Material A is put into a mixing tank and beaten at high speed until the volume of the egg liquid becomes larger, the color turns white and there are obvious lines, and then it is turned to medium speed until the foamed egg liquid is pulled up by a rubber scraper, and the foamed egg liquid drops about 2-3 seconds 1 time.
2. The material B is sieved twice together, and added into the mixing tank with the method of 1 and mixed well to form noodles.
3. Mix the material C, add a little dough from the method 2 and mix well, so that the consistency is similar, and then pour it into the remaining dough from the method 2 and mix well.
4. Divide the dough of the method 3 into 6 parts; Spread a white newspaper on the baking tray for later use.
5. Take 1 serving, pour it into the baking tray on four sides, wipe the flat surface with a spatula, put it in the oven and bake at 200℃u and 150℃ until the cake surface is colored about 8? 10 minutes.
6. Open the oven, pull out the baking tray, and repeat the method of Step 5 until the dough is used up and the last dough is cooked.
7. Put the baked cake on a cold shelf to be cooled, slice it and coat it with appropriate amount of cream, and two pieces are stacked to form a thousand-layer cake.
Question 7: How to stack the durian thousand-layer cake crust after it is made? Oil-proof paper should be used, otherwise it will stick.
Question 8: Should the dough of mango Melaleuca cake be frozen after it is made?
Main ingredients: low-gluten flour 1 20g eggs, 3 fine sugar, 40g milk, 300g butter, 20g salt1g.
Auxiliary material whipped cream 500g fine sugar 50g honey beans100g mango100g chocolate silver bead sugar.
Practice of Melaleuca Cake with Honey Beans
1. Use milk and eggs at room temperature, choose large eggs, and use 4 small ones in free range eggs.
Butter melts in water.
2. Add 40 grams of fine sugar and 1 gram of fine salt to the milk and stir until it melts.
3. Pour in melted butter and mix well until the water and milk are mixed.
4. Knock in the eggs, mix them and don't send them away.
5. Sieve and mix the flour. There will be a lot of powder particles on the surface that can't blend.
6. Sieve the batter and scrape the powder with silica gel.
7. The batter is sieved three times and becomes very delicate.
8. Don't heat the pan yet. Spoon a proper amount of batter, shake the pan and spread the flat paste. Heat with slow fire until it bubbles.
9. Put the pan on the wet cloth to cool down quickly, and uncover the crust from one end.
10. Put it on the rack for heat dissipation. Repeat the action, stir the batter every time you fry a cake crust to avoid the batter settling. Until all the crust is fried.
11.500g whipped cream, add 50g fine sugar, and beat as shown in the figure. There are firm lines that cannot flow.
12. Put a paper tray on it, put a piece of cake crust, spread a layer of cream, spread a proper amount of honey beans, and add them according to your personal preference. Repeat the operation and make all the crust.
Finally, put mango meat on it and decorate it with chocolate and silver beads.
Cooking skills 1. Sieve the batter at least 3 times.
2. Don't heat the pan yet, scoop a proper amount of batter, shake the pan and spread the flat paste. Heat it with low heat until it bubbles.
3. Put the pan on the wet cloth to cool down quickly.
4. Stir the batter every time you fry a cake crust to avoid the batter from settling.
5. The pan used this time is 28 cm, and the dewdrops feel casual, so you don't have to deliberately ask how round and flat the cake is.
Question 9: Why does the skin of Melaleuca cake harden after it is put in the refrigerator? Cakes should not be put in the refrigerator, but should be eaten.
Question 10: Can the crust of a thousand-layer cake be made the night before and used the next day? It's hot now, so it's better not to.