Ingredients and tools

Ingredients:

Batter:

3 room temperature eggs (large eggs)

Caster sugar

40g

280g room temperature milk

Normal temperature whipping cream

20g

Melt butter

20 grams

Low gluten flour

120 grams

1 gram fine salt

Sandwich cream part:

Light cream

500g

Fine sugar

50g

Red dragon fruit

One medium size

Tools:

1 non-stick frying pan, 2 stainless steel egg beaters, 1 electronic scale, 1 sieve, manual egg beater 1, 1 electric egg beater, 1 butter spatula, 1 decorating turntable (optional), 1 large spoon, 1 dishcloth, 1 roll of baking paper.

Four-step process

1. Let’s make the batter first

1. Three large eggs at room temperature, just pick the largest one and add 40 grams Fine sugar (I used soft white sugar), add 1 gram of salt (very little). Stir with a hand mixer until the sugar melts.

2. Add 20 grams of melted butter and continue stirring.

3. Add 120 grams of low-gluten flour, whether it has been sieved or not, continue stirring until there is no dry powder, as shown in the picture)

4. "Add room temperature milk, room temperature "Light cream." These are the original words of Xiaoting's teacher Fang Zi. However, whipping cream is usually kept refrigerated. You have to take it out first and let 20 grams warm up before use. In fact, it doesn’t have to be like this. For refrigerated whipping cream, unpack and pour 20 grams into a small bowl or cup, and then add 280 grams. Take milk at room temperature and stir it with chopsticks. The temperature of the mixture will not be much different from room temperature.

Add the mixed light cream milk liquid into the batter in batches, and stir evenly. The stirred batter will look like this, with basically no small lumps that cannot be broken.

5. Although the batter is already very fine, it still needs to be sieved~

Looking at the results of the first sieving, there are still some insoluble materials left on the sieve. A little bit of gnocchi, what looks a little transparent is undissolved egg white.

After sieving for the second time, there are basically no insoluble impurities, and the batter is very delicate.