Monday 30 November 2015

芒果千层蛋糕 【Mango Mile Crepe Cake】





这芒果千层蛋糕嘛, 
不知已经在梦里走过了几回。
每当梦醒后, 心里就会盘算着要将它”弄到手“。
然而,想归想啊,这蛋糕始终都变不出来。
芒果月, 好时机啊!
眼看这班列车即将呼啸而过, 
深怕这芒果千层蛋糕又再梦相随。
晚饭后, 窗外是一阵的狂风暴雨, 
寒风吹起, 细雨迷离, 
是那一阵寒风赶走了我一身的懒意,
或是那一阵冷风一阵寒意将我吹醒?
终于积极的取出那冷藏了一周的两粒芒果, 
幸亏不至于过熟,尚能用得着呀!
也庆幸尚可及时赶上了这最后的一班尾车!





有了第一次经验的美禄咖啡千层蛋糕, 这回制作起千层蛋糕, 不再手忙脚乱了。  尤其是在煎可丽饼的过程中, 可说是得心应手。  可是却在涂抹鲜奶油时, 误算了鲜奶油的份量而导致鲜奶油缺货。  无奈之下唯有以植物性鲜奶油取代, 而却没察觉到两者之间的颜色差易。 当一刀挥下时, 啊呀呀了一声,怎么会一层米色, 一层白色啊! 嘻嘻。。。



煎可丽饼是最重要饼皮要薄而均匀, 锅子也不能太热否则还未来得及摊平就已经凝固太厚了。     





芒果千层蛋糕

[可丽饼材料]
120克低筋面粉
1粒鸡蛋(连壳60克, 打散)
420克鲜奶
20克Maltitol 牌子的糖粉或细砂糖
20克融化奶油 
少许盐

【馅料】
400克动物性鲜奶油 +(另外打发:100克植物性鲜奶油)
(如果是采用植物性鲜奶油, 那么就无需加入糖粉了)
30克Maltitol牌子的糖粉或糖粉 
2粒熟芒果 (削皮, 切成薄片)

【做法】
1.  将过筛的低粉, 盐,糖粉或细砂糖混合均匀, 备用。
2.  将蛋液加入鲜奶中, 以打蛋器搅拌至均匀。 
3.  然后拌入步骤1的粉类里, 搅拌均匀至无颗粒的状态。 
4.  最后拌入融化奶油, 轻轻搅拌面糊至顺滑。
5.  将面糊过筛, 盖上保鲜膜放置于冰箱冷藏至30分钟以上。 
6.  取一个20cm 平底不粘锅, 以小火加热, 在锅底涂上一层融化奶油。 
7.  倒入适量面糊, 并立即摇晃锅子使面糊摊成均匀的圆形薄饼。 
8.  以小火煎至面糊表面凝固后即可取出。  (无需翻面)
9.  重复以上煎面糊的步骤至面糊用完为止。  (可煎成20张小可丽饼和1张28cm大可丽饼.  将煎好的可丽饼整齐地叠好, 盖上一块干净的布, 待冷备用)
10.  将动物性鲜奶油和糖粉打发至表面呈现纹路。
11.  取一张可丽饼, 涂抹一层打发鲜奶油, 以刮刀抹平, 平均铺上适量的芒果薄片。 
12.  再叠第2张可丽饼,涂抹一层打发鲜奶油。然后再叠上第3张可丽饼, 平均铺上适量芒果薄片。重复以上的步骤至完全铺完20张可丽饼。  (每相隔一层涂抹鲜奶油, 才铺上一层芒果薄片)
13.  最后, 涂抹适量打发鲜奶油, 把大张的可丽饼覆盖最顶层, 
14.  将剩余的一些打发鲜奶油以作裱花装饰, 放入冰箱里冷藏至少4小时, 即可切片食用。

小小纪录:
每层的鲜奶油份量大约@25克, 可以减至20克




【Mango Mile Crepe Cake

[Crepe Ingredients]
120g low flour/cake flour
1 egg ( with shell 60g, beaten)
420g fresh milk
20g Maltitol brand sugar powder or castor sugar
20g melted butter
a pinch of salt

【Filling】
400g UHT whipping cream+(extra of 100g non-daily whipping cream)
30g Maltitol brand sugar powder or icing sugar 
2 ripe mangoes (peeled and slice it thinly)

[To make crepe cake]
1.   In a mixing bowl, sift in flour, salt and sugar powder or castor sugar, mix well.  
2.  Combine fresh milk, beaten egg together and hand whisk until well combine. 
3.  Gradually pour in the liquid into the flour mixture and mix it well.
4.  Lastly, add the melted butter and whisk gently until the smooth.
5.  Sift the batter, cover with cling wrap and place it in the fridge for at least 30 minutes.
6.  Heat a 20cm non-stick pan on low heat and brush the pan with melted butter.
7.  Pour the batter into the center of the pan, and then quickly swirl the batter around to make a crepe the size of the of the bottom of the pan.  
8.  Cook until the center of the crepe is almost dry and the edges are lightly browned and dry.  Remove the crepe from the pan and place on baking sheet. (do not need to flip)
9.   Repeat, and continue making the rest of the crepes.  Grease the pan only when the crepe seems difficult to release otherwise you shouldn't need to butter the pan。(Makes 20 pieces of 20cm crepes+1 piece of 28cm crepe and cover with clean cloth until it cold)
10.  Whipped the whipping cream and icing sugar until stiff peaks.
11.  To assemble the crepe:  Lay a layer of crepe, then spread an even layer of whipped cream on top,  arrange with mango slice on top of the cream. 
12.  Then, place the second layer of crepe, spread an even layer of whipped cream and place the third layer of crepe and spread some cream and arrange with mango slices on top of the cream.  Repeat to complete the 20 pieces of crepe.  
13.  Lastly, top the large crepe with remaining cream and decorate the cake as you wish. 
14.  Place the cake in the fridge for at leave 4 hours or overnight until set before serving.

Note:  I have spread approximately 25g of whipped cream on each layer and should reduce it to 20g each.










8 comments:

  1. 那不同颜色的动植物性鲜奶油就是你这个蛋糕的特色咯 ^_^

    谢谢你牺牲了晚餐后休息的时间做了这道讨喜的千层蛋糕,感恩, Machi!

    ReplyDelete
  2. 啊may,您好厉害哦!简直是厉害到不行。
    我只有“梦”的感觉而已。哈哈哈 哈哈哈

    ReplyDelete
  3. 这千层蛋糕真是美美美。。。
    这对我来讲太高难度了,你就送我了呗,咔咔。。

    ReplyDelete
  4. Hi May,

    I "fainted" when I saw the distinct layers of your cake! Truly 美美美。。。LOL!

    Zoe

    ReplyDelete
  5. 这也是目标之一,希望有一天也能把它变在餐桌上。

    ReplyDelete
  6. 喜欢这样的装饰呢
    感觉很高贵典雅
    很好看:)

    ReplyDelete
  7. Hi May, May,
    谢谢,把这么美味又漂亮的蛋糕分享给小拇指!
    超喜欢呀!
    mui

    ReplyDelete

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