法式绿茶芝士千层蛋糕 ~ French-style Green Tea Cheese Mille Crepes

                                 
 

 

 

 

 

 

食谱取自：法式浪漫千层蛋糕

法式绿茶芝士千层蛋糕

千层蛋糕饼皮 /可丽饼
材料A (可做20~22片)  :
鲜奶  225g
鸡蛋 135g  （ 去壳净枰）
盐 1/4茶匙
普通面粉  65g
糖粉  28g

材料B  :
牛油 /奶油 30g （ 隔水炖溶）

用具：
不沾平底锅（24公分）
抹刀1把
蛋糕转盘1个
9寸蛋糕板1个

做法 ：
1．材料（A）放入大碗搅拌均匀后过沥。休面30分钟。要煎之前加入（B）料拌匀。

2．以中火将不沾平底锅烧至冒起微烟，用舀子舀入适量（1），迅速将锅转一圈，再将饼皮煎熟。

3．当（2）的饼皮煎至边沿微黄，以划刀划离锅，再用手取出放在一个容器内，重复至完。

小贴士 ：

1．做法（1）的材料（A）休面后，才加入材料（B）,使之在煎时能沾在锅里，效果较好。如果太早放牛油，将导致面浆不沾锅，饼皮会煎得比较厚。

2．用长手柄不沾平低锅使煎好的可丽饼容易取出，不会厚。

3．皮料越薄，可以煎约多片可丽饼皮。

4．每次舀面糊前必须先搅匀，否则面糊最后会很浓稠。如果到最后面糊很浓稠，可加入少许水调稀。

馅料
(A) ：
奶油芝士 250g
炼乳 45g （ 我用自制的炼乳）
鲜奶  75g
绿茶粉  3茶匙

(B) :
植物性鲜奶油  200g


上层材料：
绿茶粉  1汤匙

做法 ：
1．馅料：材料(A)放入大碗，用搅拌机搅打至松软。 ( 图1 )
                 

 

~ 图1 / picture 1 ~

2．材料(B)放入另一个大碗搅打至浓稠。( 图2 )

                 

                                          ~ 图2 / picture 2 ~

 

3．组合 ：将蛋糕板放在蛋糕转盘上，铺上一片（1），抹入一层（3），接着铺上一片（1），抹入一层（2）。每搽一层用手掌轻按一下饼皮中间的部分使馅料分布均匀。重复每层交替搽至完。以保鲜纸包好，放入冰箱冷藏隔夜，切之前表层筛入绿茶粉。 ( 图3 )

                 

~ 图3/ picture 3 ~

 

Recipe source : French Style Mille Crepe by Coco Kong

French-style Green Tea Cheese Mille Crepes

To Make Crepes

Ingredients A ( makes 20 ~ 22 pieces ) :
225g fresh milk
135g egg ( net weight without shells )
1/4tsp salt
65g plain flour
28g icing sugar

Ingredients B :

30g butter ( melted by double-boiling )

Untensil and material needed :

24cm non-stick flat frying pan
1 palette knife
1 cake turntable
1 cake board of 9”

 

Method :
1. Place ingredient (A) into a large mixing bowl , stir well till batter is smooth . Strain through a sieve , rest it for 30minutes . Add in ingredient (M) and mix in well just prior to frying crepe.

2. Heat a non-stick frying pan over medium heat till the pan is really hot with a slight smoke seen . Use a small ladle to scoop up no. (1) and pour a little batter into the pan so that  just a thin layer of batter covers the base . Pour off any excess batter back into no.(1) . Cook crepe till underside has set .

3. When the crepe turns to a pale golden , use a spatula to ease it away from pan . use your hand carefully lift out the crepe . Lay the cooked crepes in a container while you cook the remaining . Repeat process to the end .

 

Tips :
1. In method no.1 , the batter with ingredient (A) is given a resting time before ingredient (B) is added in so the batter can fry well in the pan . If melted butter is added in too early , ready product of crepe can have a thick finishing .

2. It is easier to fry crepes using a long handle non-stick pan and much easier to ease out ready crepes .

3. Best to fry thin crepes and have more layers instead .

4. Must stir batter well before each scoop or else batter can thickens on standing . If this happens , dilute it with a dizzle of water .

 

For filling
(A) :
250g cream cheese
45g condensed milk  ( I used home-made condensed milk )
75g fresh milk
3tsp green tea powder

(B) :

200g non-dairy fresh whipping cream

 

Topping :
1tbsp green tea powder

 

Method :
1. For filling : Place ingredient (A) into a large mixing bowl , beat till soft and creamy . ( Picture 1 )

2. Place ingredient (B) into another large mixing bowl , beat till thickened .( Picture 2 )

 

3. To assemble : Lay cake board on the turntable , lay in a piece of no. (1) , spread in a layer of no .(3) . Lay in another piece no.(1) , spread in a layer of no. (2) . Lightly flatten evenly layer with your hand along the centre point , this helps the cream to sit better . Repeat process of alternating to the end . Cling film cake , keep chilled overnight . Dust with green tea powder before serve . ( Picture 3 )