A cup of tea, a lasagna
By VicentaLakin
Crepé is a classic French food, which has varied tastes and is sweet and salty. Today we are going to introduce a delicious cake - MilleCrepes - which blends with Cathedral cream. When you make it, you add some tea powder to your preference. In the final product, fresh and bitter tea and sweet kashda butter pies are perfect, they're really sweet and they don't get tired
Recipe Recommendations
- eggs of 2
- low-gluten flour 120g
- matcha powder
- milk
- fine sugar 40g
- salt 1g
- egg yolk of 2
- corn starch 10g
- Homemade vanilla extract a little
- lemon juice 10ml
- rum appropriate amount
- light cream 400ML
- fermented butter 17g
Steps for A cup of tea, a lasagna
1
Make the croquettes first. Preparation of all materials for the production of croquettes
2
Low-banded flour mixed with tea powder and salt and sifted 2-3 times
3
Dig a hole in the middle of a powder mixture
4
And put the eggs into a hole, one by one, and one by one
5
With chopsticks or egg-hiters, starting with holes in the middle of flour, drawing rings to stir eggs. This would mix the flour around the eggs and then gradually spread out
6
A second egg was added in the process until the eggs were fully integrated with flour, which in the basin became a sticky paste. If there's not enough egg fluid, a proper amount of milk can be added. However, little or no additions, and every time they wait until the last milk and flour are fully mixed
7
Ultimately, the powder is turned into a paste liquid
8
Butter melts into liquid form and is modulated while the heat is added to the flour
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Milk heats up to the hot state, adds to the flour paste and mixs
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(a) The final coleslaw, which should be smooth powdered without granular powder
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Look at the density of the powder. Covered with a lid or fresh film and placed in a freezer for more than one hour or overnight. And I stayed silent
12
the next day, the coleslaw is removed and modulated again (at this point, the powder may be a little more dense than before static, which is normal). (a) a small and medium-fire boiler, at a height of 5 cm from which the hand can feel the heat of a hand that is not hot (the pot must never smoke) and a spoon of powder (about 30 ml, which we normally drink with soup)
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Shake the pot so that the powder is evenly laid on the bottom
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(a) Continue to heat up to the crumbs in the pot, and the edge of the cake begins with micro-dry crusts
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(b) Turn the fire, and circle the edges of the crib with a razor, separating the edges of the skin from the pot
16
His hands slowly lift up the Cleacon and turn his face. Tori had to take a picture with one hand, preferably both hands together
17
If the temperature is right, you can see that the lace is on the side of the loaf
18
In the middle of the little fire, the other side continues to heat for 10 seconds, and the croquettes are poured on the cooler shelf, until they are cold enough to cover the film or wet towels. Repeat this process until full powder is used. Pay attention to the mix of the powder before each pie
19
AND THEN MAKE KARSDA BUTTER SAUCE. THE TWO EGGS OF EGG YOLK (B), FINE SUGAR 1 (B) AND SALT (B) WERE TAKEN TO CAUSE THE SUGAR TO ESSENTIALLY MELT AND THE TWO WERE EVENLY MIXED. THERE'S NO NEED FOR A HAIRCUT
20
ADD CORN STARCH (B) AND MIX IT EVENLY TO HAVE NO POWDERED PARTICLES
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ADD RUM (B) AND CONTINUE TO MIX
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MILK (B) IS PUT IN THE MICROWAVE FOR TWO MINUTES WITH A HIGH FIRE (OR ALMOST BOILING) AND THEN, WHILE THE HEAT IS SLOWLY POURING INTO THE YOLK, IT IS TO MIX QUICKLY WITH AN EGG-BEATER TO PREVENT THE YOLK FROM GETTING HOTTED
23
After all the milk has been added, it continues to mix to liquid microtemperature. There will be many foams on the surface at this time
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(b) Making a pot of water, boiling it and turning it into a fire, so that the egg milk is heated with the water, and the mix is not stopped until there are threads in the thickness
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It continued to mix in cold water until the temperature of the egg paste decreased to room temperature, showing a very smooth and smooth state. The cathedral sauce is made, the lids are covered or the film is kept, and the freezer is available
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(B) THE POURING OF LIGHT CREAM INTO THE EGG BASIN AND THE ADDITION OF RUM (B), FINE SUGAR 2 (B) AND LEMONADE (B)
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(a) Send to 8 for distribution, i.e., light cream is thick, with a large stable trail
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Take a portion of the light cream that has been given and mix it with the previously made cathedral sauce, and cut it evenly
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And then we mix the rest of the light cream with the cathedral sauce, and we'll put it together
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(b) Loading of the well-prepared Kashda cream in her bag
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(b) The eight-inch round-shaped mould, with the chording of the croquettes
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(a) take a cleacon and squeeze on the cathedral butter pie (a 2 cm or so blank where you can see the edge)
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A little plaque, with a coleslaw and some Kashda butter pie
34
Repeat this process until it is used with a full-scale croquette and cream and then a little pressure on the cake body from the top
35
(b) Refrigeration for more than three hours, after which tea powder will be sprayed and simple decorations will be made available
36
Cut the details。