Durian Crepe - To Sok

~法式榴莲千层蛋糕~  recipe credit to Carol Lai

用具:
不沾平底锅(28公分),抹刀,
蛋糕转盘,10寸蛋糕板

千层蛋糕原味皮:

材料(可做20多至30片左右)
A:
a)鲜奶500克
b) 鸡蛋270克(去壳净秤)
c) 盐1/2茶匙
d)普通面粉130克
e) 糖粉50克

B : 牛油60克(隔水炖溶)

做法:
1。 材料(A)放入大碗搅拌均匀过滤,放温室处休面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,用勺子舀入适量的做法(1),迅速将锅转一圈至面糊薄薄地沾满锅底,将剩余的面糊倒回(1),然后将饼皮煎熟。

3。 当(2)的饼皮煎至边沿微黄,以刮刀刮离锅,再用手取出放在一个容器内,重复做法至完(记着,每次舀面糊之前必须先搅拌,否则面糊最后会很浓稠。 万一面糊变稠了,可加入少许水调稀)。

馅料:
A.榴莲肉250g(滤过,取出幼滑的榴莲肉),即溶蛋黄粉20g
B.植物性鲜奶油350g(打发待用)

做法:
1.馅料:材料(A)放入大碗以打蛋器搅打至浓稠,加入(B)料伴匀即可。(如未要用可放入冰箱使其保持结实)

2.组合:将蛋糕板放在蛋糕转盘上,铺一片饼皮抹一层(1),再铺上一片饼皮,用手掌轻按一下饼皮中间部份使馅料分布均匀,再抹一层(1),重复至完。最 后一层个人喜欢要不要涂奶油都可以或者表面撒防潮糖粉装饰。如没有涂奶油用保鲜纸包好,放入冰箱冷藏4小时以上才切出享用。

Fiona Lau

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