Coffee Thousand Layer Cake

Published Jan 11, 2023 at 14:15pm ET


Coffee Thousand Layer Cake

Copied from Wenyina! Hey

Food Material List

  • 1 Yolk 4
  • 2 Berry sugar 30g
  • 3 Salad oil 35g
  • 4 Espresso 70ml
  • 5 Low-gluten flour 90g
  • 6 corn starch 30g
  • 7 protein 4
  • 8 Berry sugar 30g

Operational steps

  • 1 Make coffee cake slices: Add 30 grams of granulated sugar into the yolk, whisk until thick and slightly whitish, then add salad oil, mix evenly while pouring, and then pour the strong coffee liquid into it, and stir evenly.
  • 2 After mixing the low gluten flour and corn starch, sift it into a step and stir evenly. The batter is smooth and shiny. After picking it up with an egg beater, the batter dripping into the pot forms a hill and disappears slowly, and the yolk paste is ready.
  • 3 Add 30 grams of granulated sugar three times to the egg whisker. After the egg whisker is salvaged, the protein left on the egg whisker can form a hook. Remove a small portion of the beaten protein and put it into the yolk paste which was beaten before stirring evenly.
  • 4 Then pour the yolk paste into most of the remaining protein, mix it up from bottom to top with a rubber scraper, and the batter of the coffee cake slices is ready.
  • 5 Pour some batter on the non-sticking cloth, spread it out with scraper, about 0.3 cm thick, put it in the middle of the preheated oven, bake at 170 degrees for about 8 minutes until the surface is baking color. It feels elastic and can be out of the oven without rustle. After a little cooling, tear off the non-sticking cloth.
  • 6 Make a cartridge butter filling: Add 20 grams of granulated sugar to the egg yolk and whisk until thick and white. Mix the low gluten flour with corn starch, sift in and mix evenly.
  • 7 Add 20 grams of granulated sugar to the milk and boil a few drops of vanilla extract until it is hot but not hot. Then pour half of the milk into the yolk paste and stir it evenly. Then pour it into the pot of the remaining milk and stir it again. Turn on the small fire and stir the liquid continuously until it becomes a sticky paste. Turn off the heat and finally put it in the egg milk. Cover the paste with fresh-keeping film directly and put it in the refrigeration room to cool it.
  • 8 Add softened butter 3-4 times in the cooled egg paste, whip it continuously with the beater until the color is lighter and the volume is fluffy. It can form a straight point when hung on the beater. The cartridge butter filling is ready.
  • 9 Cut all sides of the chilled cake into two parts, then put the filling of cartridge butter into the tape, evenly extrude several long strips on the cake with a long "flower basket" beak that can be extruded, wipe the cartridge butter flat with a scraper, and then take the same piece of cake, and so on.
  • 10 Divide each large piece of cake into four pieces, a total of eight pieces, overlap the eight pieces together, and then cover it with a pure cake piece without cartridge butter. Finally, put the overlapped cake in the refrigerator for 1 hour. One hour later, cut all sides, cut into blocks, put a mesh screen on the surface of the cake, sift cocoa powder evenly, remove the mesh screen, and leave the pattern on the cake.
  • 11 Make a surface mesh screen: Take a piece of white paper, such as hardness of printing paper, cut it into a rectangle slightly larger than a small cake piece, then draw two left-leaning vertical strips with a pen interval of 3 mm, and then draw two vertical strips with interval of 1 cm and 3 mm, so repeatedly.
  • 12 After drawing, start at the top right corner and draw several vertical bars tilting to the right in the same way. After drawing, there will be several interwoven diamond lattices on the paper. Cut out all the diamond-shaped parts on the paper and cut out all the incomplete diamond-shaped ones on the four sides.

Tips

Espresso uses less water and more instant coffee, a bag of about 15g coffee, using about 50ml of water. The finished coffee cake slices should be thinner, so the batter should be smeared thinner on the non-sticking cloth. If the baking tray is relatively small, apply more trays. If there is only one baking tray at home, it is recommended to prepare 2-3 pieces of non-sticking cloth. Smear well on the non-stick cloth in advance, bake a plate, immediately move another non-stick batter to the baking plate to continue baking, so as to save time and prevent the batter from defoaming. Cover the prepared egg paste with fresh-keeping film directly to prevent it from crusting after cooling. When mixed with butter, the batter should be kept at room temperature. The butter should be softened at room temperature and then added in succession. The reference weight of this cake is about 6 pieces. No matter how big the cake pieces are, they are divided into several pieces. Even though the size of each cake piece is different, the operation method is the same. If there is no "flower basket" flower mouth, you can directly apply Casta cream on the cake slices. The cake I made was 8 layers of cake slices coated with Casta fresh cream, and the top layer of cake slices covered with no cream. The cake layer and the cream layer totaled 17 layers. You can adjust the number of layers according to your actual situation and needs. Refrigerated cakes are easier to cut into pieces. This amount can be used to make about six cakes. After the cocoa powder is sifted on the surface, the paper should be lifted gently and decisively and removed. Dont move on the cake slices, which can easily lead to unclear surface patterns.

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Healthcare food category

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