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 will find a similar phenomenon, that is, the water starch will precipitate after letting it stand for a few minutes.

The phenomenon of stratification.

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 was no water chestnut powder in the upper layer of water, so it naturally couldn't condense and turned into 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 there will be no "water coming out" after steaming.

"Case.

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.

To prepare this mille-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 tilted, a large amount of distilled water droplets will be generated inside the pot lid.

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 why the Thousand Layer Cake "waters out" is that the slurry sinks to the bottom and stratifies, or the pot itself has problems with sealing, cleaning, etc.

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, so there is basically no possibility of precipitation and stratification. Moreover, this method does not require steaming, as long as each

After pouring in the layers, place them in the refrigerator for 10 to 15 minutes.

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

Thanks for the friend's invitation to answer, Coconut Milk Mille Crepe Cake is a kind of Cantonese dessert. It has a springy texture, distinct layers, good appearance and good taste. It is loved by many foodies, and I am no exception.

Usually we eat more of them in dessert shops. In fact, it is very simple to make 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 home-made desserts pay attention to real ingredients, say goodbye to added flavors, pigments, etc., and stay away from cutting corners. No additives are more healthy!

To make a 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 resulting water chestnut cake will be crystal clear and taste great.

More Q bombs.

Inferior water chestnut powder may lead to coagulation failure, poor taste, and other things 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 strictly according to 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.