Ingredients: a: yolk batter: 1. Two yolks. Fine sugar 10g 3. Olive oil or other vegetable oil 10g 4. Low gluten flour 40g 5. Milk 1 5mb: protein cream:1. Protein II 2. Lemon juice 65438.

Compilation: 1. Weigh all materials. (Eggs should be fresh eggs just taken out of the refrigerator.)

2. The yolk is separated from protein. There is no egg yolk, water or oil in protein.

3. Sieve low-gluten flour.

Exercise:

Making yolk batter:

1. Mix the egg yolk and fine sugar, and stir well with an egg beater.

2. Add olive oil and stir well.

3. Add the low-gluten flour and milk alternately for two times and stir evenly to form a particle-free batter.

Making protein cream:

1. Beat some egg white bubbles with electric egg beater, then add lemon juice and fine sugar twice and beat into straight cream.

Make a cake:

1. Take one third of the egg white cream, put it into the egg yolk batter, turn it over and draw a circle with a rubber scraper, and stir it evenly along the edge of the basin.

2. Pour the stirred batter into the remaining protein cream and stir well.

3. Put a thin layer of oil on the surface of the pot.

4. Heat the pan with low fire. Just keep your hand slightly close to the surface and feel the hot air. )

5. After preheating, scoop up one third of the batter with a large spoon and put it in the pot. Draw a circle with the back of a spoon and spread the batter into thin slices with a diameter of about 15cm.

6. Fry on low heat for 6-8 minutes, then turn it over from the edge with a spatula to see if the bottom is golden yellow.

7. If the bottom is not wet or sticky, or golden yellow, you can turn it over.

8. Fry the other side for 4-5 minutes until golden.

9. Let the cake slice cool.

10. Fry the remaining batter twice in turn.

Combination:

1. Mix the animal whipped cream with fine sugar, beat it with electric egg beater at low speed until the tip is upright, and then put it in the refrigerator for more than 30 minutes.

2. Spread a thin layer of whipped cream on the cake slice.

3. Cover another cake and gently compact it by hand.

4. Complete the two interlayers in the same way.

5. Refrigerate for 30 minutes, take out and cut into pieces.

Note: 1. If there is no electric egg beater, you can use a manual eggbeater instead, but it is more difficult to beat.

2. When frying, bite off the fine crumbs in the pan and rub a thin layer of oil on each piece.

I don't know if you have seen an animated film called Dream Pastry. This is the first time that the heroine Amano Ichigo has made a cake.