2. When baking Banji skin, put a big wet towel beside the pot and fold it four times to cool the pot, so that Banji skin can be easily separated from the pot.
3, Banji skin should be thin and uniform. The first one and the last one can be a little thicker.
4, baking paper is laid under the mold, which is more convenient for demoulding.
5. Choose the layer that you are most satisfied with for the bottom layer of Banjipi, because it is inverted demoulding, and it is the surface of a thousand-layer cake, and everything to be decorated is carried out on it. 6. This is the weight of a 6-inch mold, and the formula of 8 inches is multiplied by 1.5. 7, to cut beautifully, put it in the refrigerator for half an hour after demoulding.
8. Don't put the fruit in the middle at will. It's best to dice ~ it's convenient to eat.
9. Please read the recipes and tips carefully, and do it after thorough research. Cooking cakes requires not only recipes, but also patience and experience learned from failures.