【 Mille-feuille cake】Afternoon tea low-sugar version

Cooking Instructions

1. Prepare the materials first

   

2. Beat the eggs and set aside, put the butter in the microwave for 30 seconds to soften and set aside

   

3. Pour the milk into a water-free and oil-free basin

   

4. Mix the cake flour, cornstarch and powdered sugar, then sift it into a milk bowl and stir

   

5. Stir until there are no particles, pour in the egg mixture and continue to stir well

   

6. Sift the batter 3-5 times to make it taste more delicate

   

7. Add the softened butter to the sifted batter and continue to stir (if the weather is cold, the butter may harden when poured into the batter, and it will not affect the crust)

   

8. Turn on the lowest heat in a frying pan or nonstick pan and start making the crust, which can be turned over when it starts to bubble (about 1 minute or so)

   

9. Set aside the fried crust and wait for it to cool

   

10. Start processing the fruits, diced mangoes, diced strawberries (fruits can be replaced with durian and dragon fruit)

    

11. Pour the whipping cream into a waterless and oil-free basin (it is best to refrigerate the whipping cream in the refrigerator first, or put it on ice water for easy whipping)

    

12. Pour the white sugar into the cream three times, beat it with an electric mixer at medium speed, make a clear texture, and beat it with a small sharp hook when you pick it up

    

13. Place the crust on grease paper and spread the cream evenly over the crust

    

14. Top with the mango and then fill the direct gaps with the cream

    

15. Spread a layer of cream and a layer of fruit until the crust is used up, then put it in the refrigerator for more than 4 hours

    

16. It is also easy to cut after refrigeration

    

17. Make a cup of coffee and start enjoying afternoon tea