Tuesday, March 14, 2017

法式芝士巧克力千层蛋糕 French Style Chocolate Cheese Mille Crepes




















法式芝士巧克力千层蛋糕

蛋糕皮材料 :

(A)
鲜奶  400克
鸡蛋液  255克
盐  1/2茶匙
面粉  95克
巧克力粉  20克
糖粉  55克

(B)
无盐奶油  60克(隔水炖溶)


馅料 :

(C)
奶油乳酪  200克
鲜奶  50克
炼奶  47克

(D)

植物性鲜奶油  200克



做法 :

1. 将材料(A)放入一个大碗里搅拌均匀后过滤, 休面30分钟。
2. 煎蛋糕层之前加入溶化的无盐奶油拌匀。
3. 以中火预热20cm不粘平底锅,用勺子舀入适量的面糊,迅速以旋转放试把面糊薄薄的填满煎锅底直到面皮底面煎熟。尽量不要倒入过多面糊,若有表面上有剩余的面糊尽可倒回面糊碗中。
4. 用划刀把饼皮划离锅, 重复做法至完。每次倒面糊入锅时记得必须先搅匀, 以防止面糊浓稠。
5. 用电动打蛋器将材料C打发至光滑无颗粒,加入植物性鲜奶油搅拌至浓稠。
6. 组合蛋糕, 铺第一层饼皮在蛋糕板上,抹一层薄薄的馅料,撒上oreo饼碎,再铺上第二层饼皮,再撒上oreo饼碎
7. 轻按饼皮中间部份使馅料分布均匀,重复至完成。



French Style Chocolate Cheese Mille Crepes

To Make Crepes :

(A)
400g UHT fresh milk
255g eggs
1/2 tsp salt
95g plain flour
20g chocolate powder
55g icing sugar

(B)
60g unsalted butter (by double boiling) 


To Make Filling :

(C)
200g cream cheese
50g fresh milk
47g condensed milk

(D)

200g fresh whipping cream



Method :

1Combine all ingredient (A) into a large mixing bowl and mix until the batter is smooth. Strain through a sieve. Rest for 30 minutes. 
2Add in melted butter to batter (A) and mix well just prior to frying the crepes. 
3. Heat a 20cm non-stick frying pan over medium heat. Use a ladle to scoop the crepes batter into the pan while swirling the pan to evenly spread the cake batter. Pour off any excess batter back into the mixing bowl. Cook crepe until the surface starts to bubble and the bottom layer has set.
4. Use a spatula to ease away the layer from the pan. Stir well to prevent the batter from thickening before cooking each layer. Repeat the process until the batter is all used up.
5. Place ingredients (C) into a large mixing bowl and beat till smooth. Add in whipping cream (D) and mix till thickened. Set aside.
6. To assemble cake, place the 1st piece crepe layer on the board / plate. Spread a thin layer of filling on top, place some oreo biscuits over the fillings. Stack on the 2nd piece of crepe. 
7. Lightly flatten each layer with hand to sandwich the cream onto the crepe. Repeat the process until the last layer.

(Recipe adapted from Coco's Sweet Tooth)





















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