Coconut milk layer cake is a very sweet and refreshing snack. It can also be made with different ingredients and recipes to produce different flavors. Although the method is relatively simple, if you don’t have some experience and skills, the steamed mille-feuille cake may be "watery". This time we will solve this problem and also share the complete recipe of mille-feuille cake. Practice to ensure no water comes out.

Preparation materials: half a catty of water chestnut powder, 400 ml of coconut milk, 150 ml of milk, 100 g of brown sugar, 50 g of condensed milk, and 660 ml of water.

Production steps:

★ First of all, why is it said that our method will almost never "water out"? The key is that when we make the yellow layer slurry, we specially make a mixed type of raw and cooked slurry.

Although water chestnut powder dissolves in water, the starch material in it is relatively easy to sink to the bottom. For example, when we sometimes make some water starch to thicken dishes, we should find a similar phenomenon, that is, let it sit for a few days. After a few minutes, the water starch will precipitate and stratify. A similar phenomenon will occur after the water chestnut powder is left for a while. The powder will sink to the bottom. The final result of steaming is that the water chestnut powder settled at the bottom is mixed with a small amount of water and steamed (it will be harder and tougher). Then there is no water chestnut powder in the upper layer of water, so it naturally cannot condense and becomes a puddle of water on top.

In the process of making the raw and cooked slurry, most of the water chestnut powder has been initially gelatinized, making the slurry completely integrated and less likely to settle, so naturally it will not There is a situation where "water" comes out of the top after steaming. But at the same time, be sure to stir it every time you scoop the slurry to make it as evenly mixed as possible, so that there will be absolutely no "water" due to technical reasons.

★In addition to the "water" caused by the water chestnut flour sinking to the bottom, there is another possibility that there is a problem with the pot.

When we prepare this thousand-feuille cake, we need to open the lid and add slurry every 4 to 5 minutes. During this process, if the pot lid is not tightly closed or the pot is a little tilted, the inside of the pot lid will A large amount of distilled water will be generated and drip on the surface of the mille-feuille cake. If the pot lid is not cleaned and there are some food residues on it that can condense water vapor, the situation will become more serious.

So to sum up, the main reason for the "water" of the thousand-layer cake is that the slurry sinks to the bottom and stratifies, or the pot itself has sealing, cleaning and other problems.

If you find it a bit troublesome to make raw and cooked pulp, you can consider using gelatine powder instead of water chestnut powder. The essence of gelatine powder is colloid, and there is basically no possibility of precipitation and stratification. Moreover, this method There is no need to steam it, just put it in the refrigerator for 10 to 15 minutes after pouring in each layer.

The above is the content about making mille-feuille cake this time. If you follow this method, it will never be "watery". If it is helpful, please help to forward and like it!

I am Xiaozhu, a foodie, a food blogger who focuses on baking. I am very happy to chat with you about food and enjoy a better life!

Thanks for the friend’s invitation to answer. Coconut milk layer cake is a kind of Cantonese dessert. It has a springy texture, clear layers, good appearance and good taste. It is loved by many foodies. I also No exceptions.

Usually we eat it more in dessert shops. In fact, it is very simple to make it at home. By paying attention to some details, we can make beautiful and delicious coconut milk layer cake!

(1) Choose good raw materials!

It is said that the most important thing when making desserts at home is real ingredients, say goodbye to added flavors, pigments, etc., and stay away from cutting corners. No additives are more healthy!

To make beautiful and delicious coconut milk layer cake, you must first choose the right raw materials. You must choose pure water chestnut flour with only water chestnuts in the ingredient list. High-quality water chestnut flour has fewer impurities and is easier to solidify. The water chestnut cake is crystal clear and has a more elastic texture. Inferior water chestnut powder may cause coagulation failure, poor taste, and other situations we don’t want to see.

In addition to the choice of water chestnut powder, the high quality of auxiliary ingredients such as coconut milk and yellow sugar is also a guarantee of taste. In particular, coconut milk is not coconut milk and has no sweetness. Yellow tablet sugar is a flaky sugar that is also extracted from sugar cane. It is especially suitable for seasoning desserts and is especially pure!

(2) Reasonable formula, made in strict accordance with the formula!

A well-proportioned formula is undoubtedly the prerequisite for success. Make it strictly according to the recipe, which is especially important as a newbie! Changing the ratio at will may lead to production failure.

(3) The small details of the operation must be done well!

Thousand-layer cake is different from ordinary horseshoe cake. To make it beautiful, it must be clearly layered, so it must be steamed layer by layer. After one layer is steamed and solidified, the next layer is steamed. In addition, the steaming container should be regular and flat, and each layer should be laid flat to make it beautiful when steamed.

The surface of coconut milk will be uneven after being steamed for a long time. For the sake of beauty, the top and bottom layers must be filled with yellow slices of sugar syrup.

In addition, each layer must be stirred evenly before pouring into the steaming tray to prevent the powder from sinking to the bottom and affecting the taste.

The reason is that the sealing of the steamer is not good, and the water vapor condenses and drips into the steaming tray when encountering cold air.

Solution:

1. Use a bamboo steamer, which has better sealing than a household stainless steel steamer. (Why are bamboo steamers used to steam steamed buns outside? And the stack is very high, but there is no water on the buns. This shows that the customs and old items left by our ancestors may not be unreasonable!)

2. Block the air leakage of the steamer with a towel.

3. Cover with plastic wrap and steam, or silicone plastic wrap, which can be reused and placed directly on the bowl.

Finally, I will share my recipe for making coconut milk layer cake, hoping to give some reference to friends!

Ingredients: 250g water chestnut powder, 2-3 pieces of yellow sugar, coconut milk: 400ml, water: 400ml;

Production steps:

1. ( (small white layer) 400ml coconut milk + 125g water chestnut powder, mix thoroughly, stir until smooth and no dry powder.

2. (Small yellow layer) Stir 400ml boiling water + sugar to melt, let cool and stir thoroughly with 125g water chestnut powder until there is no dry powder.

3. Boil a pot of water, preheat the steaming plate separated by water, pour in the small yellow layer solution, cover and steam for 3 minutes.

4. Then pour in the small white layer solution and steam for 3 minutes.

5. Pour in the small yellow layer, then the small white layer, alternately, steam for 3 minutes each time. Stir the solution evenly before pouring into the steaming plate each time.

6. Steam until you like the number of layers. Steam the last layer for more than 10 minutes. Take out the steaming tray and let it cool at room temperature. Use a knife to cut it into square or diamond shapes, both look great!

1. The steaming time of each layer is related to the steaming container and thickness.

2. The color of water chestnut cake is related to the depth of sugar.

Okay, I have shared my answers to the two questions "How to steam beautiful coconut milk layer cake? Why is there a lot of water on top when I steam it?", and finally I also shared my production method. The recipe for coconut milk layer cake, I hope it can give you some reference and help! If you have any questions about the making of coconut milk layer cake, please feel free to communicate in the comment area!

Friends, do you like to eat water chestnut cake? Welcome to share your food experience in the comment area and show off your food works!