The Practice of Mille-layer Cake-anjia Anchor
1.
[Preparation] First take an empty egg-beating bowl, without oil or water.
2.
[Making egg liquid] Put in eggs (4 pieces, about 200g) and fine sugar (90g), stir evenly with a whisk (manual or electric), add Anjia milk, then continue to stir, and place it after stirring is complete Stand aside.
3.
[Making the batter] Use a flour sieve to sift the flour into the previously blended ingredients (eggs, sugar and milk), and then stir until there are no particles and no lumps, and then place the batter aside for later use
4.
[Enhance taste] Add the melted Anjia cheese and Anjia butter to the well-stirred batter, and then mix well. I choose Anjia for cheese and butter, both from the official website of Anjia. I have used it many times, and the quality is trustworthy.
5.
[Filter and refrigerate] Filter the mixed batter 2-3 times with a filter spoon (the batter after filtering will be more delicate and smooth, and the taste and appearance of the dough will be better). Put the filtered batter in the refrigerator for 1 hour (a crucial step, the batter after refrigeration will be more delicate and the dough will be softer).
6.
[Preheat the pan] Prepare the pan and stove, and a clean brush for oiling, and a clean spatula to take the dough. Preheat the bottom of the pot on a low fire. The trick in this part is never to use a high fire, as the batter will burn off.
7.
[Making pasta] Use a brush to evenly brush the cooking oil in the pan, pour the batter, and turn the pan to distribute the batter evenly on the bottom of the pan. Move fast, otherwise the batter will solidify in the pot and the dough will be too thick to be used.
8.
[Completion of the pasta] Notice that there are bubbles in the middle part of the pastry, and it is almost ready to be out of the pan. First use a spatula to separate the edge part, and wait about 10 seconds, the pastry can be out of the pan! Remind everyone that the dough must not be fried on both sides, it will become oily and hard, and it will not taste good.
9.
[Repeat] Repeat the seventh and eighth steps and make about a dozen sheets of dough. There will inevitably be mistakes in the process of making. It doesn't matter. The amount of batter preparation itself is relatively large. Like me, I made 20. Several pieces of dough, from which about thirteen pieces were selected. The advantage of this is that the cake will look better.
10.
[Cut and beautify] Spread out the dough neatly and let it cool naturally. If you are a perfectionist, you feel that the dough is not round enough and the edges are not neat, which will affect the appearance of the finished product. I also have a little trick~ Take a suitable size plate upside down on the dough, and then use a knife to slowly cut off the edges. 3-4 sheets of dough are stacked and cut together, which is faster. After this step is completed, you can proceed to the next step-making the cream!
11.
[Preparation work] There are some preliminary preparations for making cream: whipped cream, egg beater, whisk and other materials and tools must be put in the refrigerator for a period of time (light cream is about 10-12 at a temperature of 7-10 ℃ Minutes); when whisking, put an ice pack under the egg-beating bowl to prevent friction and heat generation. These must be prepared in advance.
12.
[Prepare the cream] Prepare another clean (also water-free and oil-free) egg beater, and put in the fully refrigerated whipped cream. For the brand, I choose Anjia whipped cream, which is a kind of animal cream, which is safe and healthy. The taste is also very good. If you need it, the official website of Anjia is a good choice.
13.
[Whipping the cream] Adjust the electric whisk to medium speed, beat for about one minute, slowly add fine sugar (60g), then adjust the gear to high speed, and beat for two minutes. Wait until the cream can see the obvious lines, so that the cream will not drip when the whisk is lifted. PS. The order of this gear is very important. It is not possible to open all the high speeds, the cream will be directly unusable.
14.
PS. The order of gears and speeds of this electric whisk is very important. Don't all turn on high speed, the cream will become unusable directly.
15.
[Fruit slices] Then add the diced fruit or small pieces of fruit to the whipped cream, mix well, and the special cream of the mille-layer cake is complete (the fruit is my favorite strawberry, you can choose your favorite Fruits can be applied after slicing and dicing for easy mixing. You can do it according to your preference).
16.
[Smear the cream] Prepare the cream and the dough, and we can start the last step~ Spread a piece of dough, spread some cream evenly with a spatula, and then spread the second layer of dough, and then apply... Add this layer by layer until all the dough is used up. Note that the thickness of the cream is even, and the taste and appearance will be better~
17.
[Completion of the combination] After the base is set, press it with a relatively flat and clean plate or board to adjust the shape of the middle and low sides of the layer cake. Then put it in the refrigerator for at least 2 hours. Here is a little trick to share with everyone: Keep refrigerated for as long as possible, because it is difficult to shape and slice a thousand layer cake.
18.
[Tasting] Here is the explanation of the simple and delicious mille-layer cake! After taking it out of the refrigerator, it’s time to taste and share the fruits of your labor~ If you are interested in pastry baking, you can also follow my other articles~ Click on my avatar to enter my space for more recipes~
Tips:
1. When making cakes and baking snacks, I am a fan of Anjia, and I prefer to use Anjia whipped cream and Anjia butter. One is because the taste of Anjia whipped cream is better, slippery, and it feels particularly good in your mouth, and you can still have a creamy aftertaste after eating; second, because the Anjia whipped cream is easier to whip and beat The shape of the cream that comes out is also relatively stable. The most important point is that their raw materials are non-man-made, and I personally feel that they will feel more at ease and more secure. Also, the added Anjia butter feels better than usual. I used it to make bread before, and the baked bread is really fragrant!
2. Many novices make thicker dough. Why is this? The first is of course because of unskilledness, and the second is because everyone wants to make the dough thin, so the batter is very small. I think that if you pour less, the dough will be thinner. In fact, the opposite is true. The correct way is to pour more batter, let the bottom batter be cooked and hung first, and then the excess, unheated batter, or liquid state, just pour it back into the batter bowl~
3. Regarding the sieve of flour, you can add it in several times. Adding too much flour at once is not easy to mix well, and it will easily produce gnocchi. Of course, if you choose to add flour first and then milk, the milk should be added slowly. Add in several times, it is best to add while stirring, so that the stirred batter will be more delicate and even~
