How to make Thousand Layer Skin
In the past 10 days, among the hot topics about food production on the Internet, "how to make thousand-layer skin" has become the focus of baking enthusiasts. Whether it’s the popular layer cake, durian layer cake or traditional crepe, the perfect crust is the key to success. This article will give you a detailed analysis of the key points of making mille-feuille leather based on recent hot discussions.
1. Top 3 most popular methods for making mille-feuille leather on the Internet
| Ranking | method name | heat index | Core features |
|---|---|---|---|
| 1 | No-bake pan method | 9.8 | No professional equipment required, just a household pan |
| 2 | low temperature slow frying method | 9.5 | Control the temperature below 120℃ |
| 3 | Ready-mix powder improvement method | 9.2 | Add potato starch to improve toughness |
2. Basic formula and material ratio
According to recent experimental data from food bloggers, the ideal mille-feuille skin formula should meet the requirements of being thin but not broken, soft and elastic. The following is the basic recipe that has been verified by the entire network:
| Material | Weight(g) | percentage(%) | Function description |
|---|---|---|---|
| Low gluten flour | 200 | 40 | Ensure the softness of the crust |
| egg | 4 pieces (about 200) | 40 | Provides elasticity and color |
| milk | 500 | 100 | base liquid |
| powdered sugar | 50 | 10 | Adjust sweetness |
| butter | 30 | 6 | increase aroma |
| Salt | 2 | 0.4 | balance flavor |
3. Analysis of key steps
1.batter making: A recent popular video shows that the liquid ingredients are added to the dry ingredients in three batches, stirring each time until just combined. Over-stirring will lead to excessive gluten formation.
2.Filtering and Relaxation: The batter needs to be refrigerated and rested for at least 2 hours. This is a key step recently emphasized by many professional bakers. It is recommended to filter more than 3 times to ensure there are no particles.
3.Frying techniques:
4. Solutions to common problems
| Problem phenomenon | Possible reasons | solution |
|---|---|---|
| The crust breaks easily | Not enough gluten/too high heat | Increase egg ratio/lower temperature |
| Ragged edges | Pot temperature is uneven | Rotate pan before frying |
| Many bubbles on the surface | The batter has air | Let it stand for defoaming/tap the bottom of the pot |
| uneven color | uneven heating | Use heat transfer plate/lower heat |
5. Innovation changes and trends
According to recent food trends, the following innovative directions have emerged in the production of mille-feuille leather:
1.Healthy version: Use almond flour to replace part of the flour to reduce the carbohydrate content. This is a popular choice among fitness bloggers recently.
2.Color series: Adding matcha powder, purple sweet potato powder and other natural pigments to make colorful mille-feuille skin, which gets a lot of likes on social media.
3.Special taste: Add a small amount of glutinous rice flour to increase the elasticity, or mix in coconut milk to enhance the aroma. These innovative methods have attracted much attention at recent food festivals.
6. Preservation and consumption suggestions
1. It is recommended to separate the fried pie crust with oil paper. It can be stored in the refrigerator for 3 days and frozen for 1 month.
2. Warm up before eating: The refrigerated pie crust needs to be left at room temperature for 30 minutes to regain softness, and the frozen pie crust needs to be moved to the refrigerator to thaw 12 hours in advance.
3. Recent test data shows that pie crust tastes best at 25°C, when elasticity and softness reach a perfect balance.
Through the above structured data and detailed analysis, I believe you have mastered the secret of making perfect mille-feuille. Whether it is a traditional French crepe or an innovative layer cake, a high-quality crust is the basis for success. It is recommended to collect this article and constantly adjust it in practice to find the formula and production method that best suits your taste.
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