Saturday, July 21, 2012

蓝莓法式千层蛋糕 Blueberry Mille Crepe

This is the second time i make mille crepe. I change the filling to blueberry cream.

面糊材料 Ingredients for batter:
300g 面粉wheat flour,1000ml 牛奶 milk,6 nos 鸡蛋 egg,90g 溶化牛油 melt butter

Lightly whisk eggs, add in milk and melted butter, sift in flour and combine well.
Strain and cover with plastic wrap and refrigerate for 2 hours, this allows the gluten in
the flour a chance to relax.

2.)烧热9“non stick pan, 搯适量面糊煎至金黄色。(面糊越薄越好哦)重复此步骤至做完。待
Place a 9-inch nonstick pan over low heat. Add a ladle of crepe batter and quickly tilt the pan to coat the entire surface evenly in a thin layer and pour the excess of batter. (Roughly 22 pcs)

Using a spatula or pastry scraper, spread a thin layer of blueberry cream on the first crepe. Repeat the layers to make a stack of 22. 

Chill for overnight. Serve cold.

内陷材料Ingredients for filling:
300g 植物性鲜奶油 non-dairy whipping cream
300g 蓝莓酱 blueberry filling
1 tbsp 柠檬汁 lemon juice

做法 Methods:
1. 用高速打发鲜奶油。
     In a mixing bowl, beat whipping cream on high speed until thick and stiff. 

2. 加入蓝莓酱和柠檬汁,搅拌均匀。
    Add in the rest of ingredients, combine well and chill in the refrigerator. 

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