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伯爵茶千層蛋糕 Earl Grey Mille-Crepes Cake

千層皮材料

雞蛋 3隻

牛奶 250毫升

低筋麵粉 80克

粟粉 15克

粟米油 30克

砂糖 25克

伯爵奶油醬材料

鮮奶油 200克

牛奶 200克

伯爵茶包 8包

砂糖 40克

伯爵奶油材料

鮮奶油 300克

砂糖 25克

伯爵奶油醬 85克

鏡面材料

鏡面啫喱 130克

伯爵奶油醬 35克

鮮奶油 20克

水 25克

步驟
  1. 先制作千層皮,將蛋和砂糖拌勻

  2. 加入牛奶拌勻

  3. 加入低筋麵粉和粟粉(過篩混合)拌勻

  4. 加入粟米油拌勻

  5. 將粉漿過篩

  6. 在平底鍋 (10寸) 抺上食用油,用中小火燒熱

  7. 提起平底鍋,倒入適量粉漿,鋪平整個鍋

  8. 千層皮煎熟後倒在碟上攤平備用

  9. 制作伯爵奶油醬,在鍋中加入鮮奶油和牛奶

  10. 用中火加熱至沸騰後關火,蓋上鍋蓋焗15分鐘

  11. 打開鍋蓋用小火煮5分鐘

  12. 將茶包取出並將茶擠壓到鍋中

  13. 加入砂糖,用中火煮至濃稠(少許流動的狀態),大約煮25分鐘,過程中需要不停攪拌,以免燒焦

  14. 趁熱倒入碗中備用

  15. 制作伯爵奶油,將鮮奶油和砂糖打至7成發

  16. 加入冷卻了的伯爵茶醬

  17. 用低速混合攪拌打發均勻至企身

  18. 慢慢用刮刀將奶油拌勻

  19. 放進冰箱備用

  20. 在轉台上放一個平盤,鋪上一層千層皮

  21. 抺上伯爵奶油,抺平奶油

  22. 鋪完所有千層皮,在表面離邊緣一厘米處擠一圈奶油

  23. 放冰箱冷藏兩小時

  24. 制作鏡面,將伯爵奶油醬加入10克水拌勻

  25. 加入鮮奶油拌勻

  26. 加入鏡面啫喱拌勻

  27. 加入剩下的水拌勻

  28. 中小火加熱至攝氏55度左右關火

  29. 待溫度下降至攝氏40度,馬上倒在蛋糕表面

  30. 冷藏20分鐘便可


Mille Crepes Ingredients

3 Egg

250 ml Milk

80g Low-Gluten Flour

15g Corn Starch

30g Corn Oil

25g Sugar

Earl Grey Sauce Ingredients

200g Fresh Cream

200g Milk

8 packs Earl Grey Tea Bag

40g Sugar

Earl Grey Cream Ingredients

300g Fresh Cream

25g Sugar

85g Earl Grey Sauce

Mirror Glaze Surface Ingredients

130g Mirror Glaze Piping Gel

35g Earl Grey Sauce

20g Fresh Cream

25g Water

Steps
  1. First make the mille crepes. Mix the eggs and sugar

  2. Add milk and mix well

  3. Add the sifted low-gluten flour and corn starch and mix well

  4. Add corn oil and mix well

  5. Sift the crepe batter

  6. Heat the oil on a pan (10 inch) with medium low heat

  7. Lift the pan, pour in the right amount of cake batter and spread it over the whole pan

  8. Pan fry the crepes and place the crepes on the dish for later use

  9. Make earl grey sauce. Add fresh cream and milk to the pot

  10. Heat over medium heat until boiling and then turn off the heat. Cover the lid for 15 minutes

  11. Take the lid off and cook for 5 minutes with low heat

  12. Take the tea bags and squeeze them into the pan

  13. Add sugar and cook over medium heat until thick (slightly flowing). Cook for about 25 minutes. Stir in the process to avoid burning

  14. Pour the hot sauce into the bowl for later use

  15. Make earl grey cream. Beat fresh cream and sugar until it stands in soft peaks

  16. Add the cooled earl grey sauce

  17. Use a low-speed mixer to evenly beat the cream until it thickens

  18. Slowly mix the cream with a spatula

  19. Put it in the refrigerator

  20. Place a flat large plate on the table and put a layer of crepe on the plate

  21. Spread a layer of earl grey cream sauce on the crepe

  22. Spread all the layers of crepes with earl grey sauce. Squeeze and swirl out the cream in a circle on the surface 1 cm from the crepe edge

  23. Refrigerate it for two hours

  24. Make the mirror glaze surface. Add the earl grey cream sauce to 10g of water and mix well

  25. Add fresh cream and mix well

  26. Add the mirror glaze piping gel and mix well

  27. Add the remaining water and mix well

  28. Heat to about 55 °C with medium low heat, and then turn off the heat

  29. When the temperature drops to 40 °C, immediately pour it on the surface of the mille-crepes cake

  30. Refrigerate the mille-crepes cake for 20 minutes


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