Mango Mille Crepe Cake
Minggu, 04 Maret 2007
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Making skilful crepes is virtually getting the correct sum of gluten inwards the batter. Too much gluten makes crepes rubbery. Too niggling makes crepes tear easily.
Gluten comes from flour proteins, which come upwards from flour. The sum of flour inwards the batter is crucial. So is the type of flour, because some flours receive got to a greater extent than poly peptide than others.
The sum of fossil oil in addition to egg yolk inwards the batter is of import too. Fat reduces gluten formation, thus it has a big touching on on how the crepes plough out.
Stirring also plays a purpose because it increases gluten formation. Overmixing the batter would brand crepes rubbery.
Frying crepes 1 past times 1 takes time. As the batter sits, the flour inwards the mixture sinks to the bottom of the bowl. To occur it evenly mixed, squall back to stir right away in addition to then. Otherwise, crepes made alongside thinner batter volition tear. And crepes made alongside thicker batter volition move rubbery.
Most crepe recipes say yous to sieve the batter, in addition to allow it residuum earlier frying. That's because there's a lot of flour inwards these recipes. Sieving reduces the sum of flour, because some of it sticks to the sieve. And resting relaxes the gluten. Without these ii steps, the crepes would move rubbery.
My recipe is dissimilar from others. It has far less flour. The batter would receive got every bit good niggling flour, in addition to the gluten would move every bit good weak if it's sieved in addition to rested. That would brand crepes that tear easily.
If yous desire crepes that receive got the correct texture, season in addition to look, getting the batter correct isn't enough. You must also larn the oestrus right.
The pan must move quite hot. Heat turns the H2O inwards eggs in addition to milk into steam, which makes the crepes puff up. When crepes puff upwards more, they're softer.
Heat also browns the crepes. Browning enhances the fragrance of the crepes. And it gives crepes a pretty, lacy look.
The frying pan mustn't move every bit good hot either. If it is, the batter sets 1 time it hits the pan, in addition to the crepe would move every bit good thick. Thick crepes are tough.
When the pan isn't every bit good hot, there's time to swirl the batter into a sparse layer earlier it sets. Good crepes are merely thick plenty to flip without breaking.
Turning a pile of crepes into mille crepe cake takes a lot of filling. If I fill upwards my mille crepe cake alongside exclusively whipped cream, that's every bit good rich for me.
I ask to lighten whipped cream alongside something. Pastry cream? Too much work. Durian? The refrigerator volition odour for days. Strawberries? Too hard. Mangoes? Hey, bingo!
Sweet in addition to soft mangoes become good alongside crepes in addition to cream inwards both season in addition to texture. The cheerful yellowish doesn't wound either. Who doesn't similar colourful food?
How to brand mango mille crepe cake
Step-by-step guide
Mango mille crepe cake requires some function but your attempt volition move rewarded handsomely. A stack of fluffy, lacy crepes filled alongside whipped cream in addition to mangoes is genuinely yummy!
INGREDIENTS
Crepes
INSTRUCTIONSHeat xviii cm frying pan over medium-low oestrus till medium-hot (125-130ºC). Reduce oestrus to low. Grease pan lightly. Measure 39 g batter inwards a cup. Pour into midpoint of pan. Swirl apace to cast fifty-fifty layer. (Get some other 39 g batter laid whilst crepe is frying.) When crepe turns slightly brownish around edges (takes virtually thirty seconds), loosen in addition to flip alongside flexible spatula. Fry till 2d side is slightly brownish (about twenty seconds). Remove crepe to plate. 
Repeat frying every bit before, making eleven crepes inwards total. Whilst frying, mix batter gently 1 time per batch of 3-4 crepes. Leave crepes till cool. Refrigerate till thoroughly chilled. TO MAKE FILLING, whip dairy cream alongside carbohydrate till thick. Add vanilla extract. Whip till cream is merely rigid plenty to stick to whisk. Place cream inwards fridge. Peel mangoes. Cut into 1 mm thick slices. Discard tegument in addition to seeds. TO ASSEMBLE CAKE, place 1 crepe on serving plate. Spread alongside 23 g whipped cream. Top alongside mangoes. Place some other crepe on mango layer in addition to repeat layering every bit before, making certain cake isn't lopsided. 
Gently press transcend of cake alongside bottom of cake pan. Cover cake alongside pan. Refrigerate till firm. Serve cold.
INGREDIENTS
Crepes
- 30 g sugar
- 100 g eggs
- 15 g egg yolk
- 30 g corn oil
- 60 g plainly flour
- 200 g full-fat milk
- 1/4 tsp pandan paste
- lard or corn fossil oil for greasing pan
- 200 g dairy cream alongside 35% fat, really cold
- 30 g sugar
- 1/4 tsp vanilla extract
- 3 mangoes, each virtually 250 g
INSTRUCTIONS
- TO MAKE CREPES, mix carbohydrate alongside eggs, yolk in addition to corn fossil oil till dissolved. Sift plainly flour into mixture. Mix till fifty-fifty in addition to smooth. Add one-half of full-fat milk. Mix till fifty-fifty in addition to smooth. Add remaining milk. Mix till fifty-fifty in addition to smooth.