Monday, November 7, 2016

法式咖啡柑曼怡千层蛋糕 French Style Coffee Grand Marnier Mille Crepes

This is a super easy and yet sure to impress cake recipe which is extremely yummy and more economical to make your own.

The listed ingredients here is sufficient to make between 22-25 of 22cm round crepe layers. If you are not keen on taller cakes, you might want to cut down on the ingredients。

French Style Coffee Grand Marnier Mille Crepes

To Make Crepes 蛋糕皮料 (A)
775g Soya Milk 豆浆
7 Grade A Large Eggs 鸡蛋 (大号)
90g Icing Sugar 糖粉
180g Plain Flour 中筋面粉

1 Tbsp Instant Coffee Granules 速溶咖啡精
2 Tbsp Hot Water 滚水

90g Salted Butter (melted by double boiling) 隔水炖溶咸奶油

3 Cups Whipping Cream 植物性鲜奶油 
1 Tsp Vanilla Extract 香草精
1/2 Cup Icing Sugar 糖粉
3 Tsp Grand Marnier 柑曼怡酒

Method 做法

Get ready a 22-24cm non stick flat frying pan, 1 palette knife, cake turntable and an 8" flat serving plate or cake board.

Combine ingredients (B) until evenly mix. Set aside to cool for 5 mins.


Combine all ingredient (A) & (B) into a large mixing bowl and mix until the batter is smooth. Strain through a sieve. Cover batter with cling wrap and allow to sit / rest for 30 minutes. 
将材料(A)和(B)放入一个大碗里搅拌均匀后过滤, 休面30分钟.

Prepare melted butter from ingredient (C) and set aside to cool for later use.

Add in melted butter to batter (A) and mix well just prior to frying the crepes. 

Heat a non-stick frying pan over medium heat. Use a ladle to scoop the crepes batter into the pan while tilting to lightly fill the pan with the cake batter. Pour off any excess batter back into the mixing bowl. Cook crepe until the surface starts to bubble and the bottom layer has set.

When the edges turn to pale golden, use a spatula to ease away the layer from the pan. At this point, you may carefully lift up the crepe by hand or any other tools to make sure the crepes does not break. Place the cooked crepes on a baking tray while finishing the remaining batter. Stir well to prevent the batter from thickening before cooking each layer. Repeat the process until the batter is all used up.当饼皮煎至边沿微黄时, 用划刀把饼皮划离锅, 再轻轻的用手把烧好的饼皮取出放在在一个容器或烤盘上, 重复做法把面糊完成. 千万要记得每当倒入面糊入锅时必须先搅匀, 以防止面糊浓稠。

Combine all ingredients (D) into a large mixing bowl and beat with a hand held electric hand beater / mixer until thickened and stiff。Set aside.
将材料(C) 倒入一个大盆中然后用手持电动打蛋器将植物性鲜奶油, 香草精,糖粉及柑曼怡酒精打至硬发。搁置待用。 

To assemble cake, place cake board or plate on the turntable. Place one piece of crepe layer on the board / plate. Spread a thin layer of filling on top. Stack on another piece of crepe. Lightly flatten each layer with palm to sandwich the cream onto the crepe. Repeat the process until the last layer. Decorate the final layer as desired.  
组合蛋糕, 将蛋糕板放在蛋糕转盘上,铺一层饼皮,抹一层薄薄的馅料在表面,然后又再铺上一层饼皮,用手轻按餅皮中间部份使馅料分布均匀。重复同样的步骤至完成。 最后一层可以随意装饰。剩余的馅料可以收藏入冰箱冷藏。

Cover the cake with wrap and chill cake overnight before serving.
把蛋糕盖好, 放入冰箱冷藏隔夜才切出享用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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