Sunday, 4 August 2013

法式千層薄餅草莓蛋糕

前几天在面书看见一个制作法式千层薄餅蛋糕的短片,发现好像没有我想象中的那么难,后来再问了同事,昨晚就开工了。虽然这个法式千层薄餅蛋糕并没有外面卖的那么美味,面皮不够薄,可能是因为我自己泡的牛奶比较浓的关系,不过自己做的蛋糕永远略胜一筹 。


法式千層薄餅草莓蛋糕


在煎着面糊的时候,因为手很烫,想起了一位中学同学,他曾经说过我的手皮太薄,所以很容易受伤。所以当我翻面皮的时候,手也烫得真的很痛一下。我是煎了一边之后,熄火,等到没那么烫了,才翻去另一边开火再煎,所以用了好多时间来煎面皮。

这次参考了 Carol 老师的千層薄餅鲜果蛋糕食谱。由于有些材料不足,所以食谱做了少许更改。最好笑就是由于牛奶不够,所以我孩子的奶粉,泡了一些牛奶 *_* 牛油又不够,最后煎面皮的时候,我用了橄榄油 @_@

鸡蛋面糊
175g            低筋面粉 - 我用特幼面粉 (Low protein flour)
2个               鸡蛋 (Eggs)
30g              细砂糖 -我用35g糖粉 (Caster sugar)
0.5g             盐 - 我用1g (Salt)
335ml          牛奶 - 我用350ml ( Milk)
15ml            白兰地酒 - 我省略 (Brandy)
30g              融化牛油 - 我用25g (Melted butter)

夹馅鲜奶油
300g            动物性鲜奶油-我用400g (Whipping cream)
30g               细砂糖 - 我用45g糖粉 (Caster sugar)

夹馅水果

1盒               草莓-切薄片

步骤

1. 鸡蛋面糊:所有材料搅拌均匀成稀面糊,过滤,盖上保鲜膜,放进冰箱冷藏至少半个小
    时。
2. 夹馅鲜奶油:把所有材料打至8-9分发,放进冰箱冷藏,备用。
3. 煎制鸡蛋面糊:用不粘锅,扫上少许橄榄油,把一汤杓的麵糊加入,摊平,煎至一面凝
    固,边缘翘起时,翻面再煎。重复步骤把所有面糊煎完为止。
4. 把草莓切薄片,备用。
5. 组合:放一片煎好的面糊,涂上一些鲜奶油,铺上草莓,再涂上一些鲜奶油,盖上另一片
     煎好的面糊,重复直至把最后一层煎好的面糊盖上。
6. 把蛋糕放入冰箱冷藏至少2小时以上(我放置第二天才切开)。


我是这样融化牛油的


鸡蛋面糊


过滤后


草莓切薄片


准备组合


铺一片煎好的面皮


涂上鲜奶油


铺上草莓


再涂上鲜奶油


铺上另一片煎好的面皮


铺上最后一层煎好的面皮之前


铺上最后一层煎好的面皮


放入袋里,准备进入冰箱冷藏


第二天取出后


切块享用

除了厚了一点,其实卖相还OK吗?

拍照技术还得下很多功夫


面皮煎得很厚,下次再接再厉

 August 2013 Event: Eggs

24 comments:

  1. Wa.... jozelyn, 你好厉害哦,做的这么漂亮。看到都想吃。

    ReplyDelete
    Replies
    1. Paiseh paiseh,还在学习当中。有个古怪的想法,不知道可不可以加柠檬汁去打鲜奶油,因为这个蛋糕吃多了会觉得腻:)

      Delete
  2. 好赞哦!这个蛋糕真的很花心思,还要被火烫伤,我还是等你请我吃,嘻嘻!

    ReplyDelete
    Replies
    1. 谢谢你!我笨手笨脚才被烫伤:)来来来,请你吃!

      Delete
  3. 不简单的蛋糕, 做得很美!
    我不敢动手怕被烫到, 你请我吃哦!

    ReplyDelete
    Replies
    1. 来来来,请你吃!我觉得这个应该会比千层来得容易。如果换作你去做,蛋糕一定会更美:)

      Delete
  4. Wah, Jozelyn!!! I want to eat that! But me so lazy to make all those layers of crepe. I salute you!

    ReplyDelete
    Replies
    1. Thanks, Phong Hong. The crepe is too thick because I didn't make it to the right consistency when I substitute the milk with my son's milk powder...hahaha...anyway, this is a good experience and now I know why the mille crepe are selling so expensive outside.

      Delete
  5. 你还真行,牛奶不够,就用孩子的奶粉,泡了一些牛奶 *_* 牛油又不够,最后煎面皮的时候,就用了橄榄油 。还有什么你不能的???? 哈。。。。。给你多多赞!!! + 一个抱抱:)
    换回一片法国千层,ok? 嘻。。。。。

    ReplyDelete
    Replies
    1. 知道你没空,所以早早就留了一片给你了!因为当时家里只有我一个人,不能找“枪手”帮我去杂货店买牛奶和牛油,所以就“tart”了我孩子的奶粉,奶粉有DHA和AA,大家吃了后就会很“班耐执生”哦!

      Delete
  6. Hi Jozelyn,
    Your millie crepe looks perfectly made! One slice please!

    ReplyDelete
    Replies
    1. Hi, Joyce. Thank you so much. I still have to improve the thickness of the crepe :P

      Delete
  7. 第一次做就已经这样美了。。。。很了不起呢!!
    好多层的蛋糕。。。我就怕我没有哪个耐心去做呢!!!
    还是你请我吃吧!!

    ReplyDelete
    Replies
    1. 来来来,别客气,自己拿!还有很多需要改进的地方,蛋糕只有12层,矮矮的。如果你喜欢吃这种蛋糕,看了那个短片后就应该会动手做,因为看了好像没有想象中的难,只是比较费时去煎面皮而已:)

      Delete
  8. Hi Jozelyn, I am so impressed! You know mille crepe is one of my favorite cakes leh but I am so lazy, always just buy from the shop. Salute, well done!

    ReplyDelete
    Replies
    1. Thanks for your compliment. Try to watch the video, actually it wasn't too complicated but the frying of crepes really took some times :) I believe if you bake it, it will be so nice!

      Delete
  9. Hi Jozelyn,

    I'm admiring your beautifully-layered mille crêpes cake. Very impressive :D

    Zoe

    ReplyDelete
    Replies
    1. Dear Zoe,

      I love mille crepes but I don't dare to try because I thought I am not going to successful until I watch the video. Eventhough the crepes is a bit thick but it is really worth trying because it is so delicious.

      Jozelyn

      Delete
  10. Hi Jozelyn,
    好喜欢你的草莓法式千层蛋糕呢!
    我也做了巧克力口味的。不如我们交换吧!呵呵!
    谢谢你把这棒棒的食谱分享到'小拇指说好'
    mui

    ReplyDelete
    Replies
    1. Hi, Mui Mui,

      谢谢你。看了你的巧克力法式千层了,加了cheese,我超喜欢的:P 交易成交!

      Delete
  11. Hi Jozelyn,

    I attended a class for the cake and the taste is ok for me. The steps are slightly different from yours and if you want to try out, email me at leia3zillion@gmail.com

    ReplyDelete
    Replies
    1. Thanks Leia. Will email you shortly!

      Delete
  12. Hi Jozelyn, seen people selling this cake with various fillings at the markets. How long does this kind of cake keeps well? Do we need to refrigerate it? Looks good.

    ReplyDelete
    Replies
    1. Hi, Kimmy. Thanks for dropping by. I consume it within 3 days to make sure that it was still fresh because I have strawberry in it. It has to be refrigerated to keep it fresh.

      Delete

欢迎大家留言 ^_^