The crust

2 eggs

Sugar 15g

Salt 1g

Corn starch 40g

Low gluten flour 75g

Milk (or water+milk powder) 280ml

Butter (animal) 15g

The crust of a thousand-layer cake

Paste for egg skin:

Add C eggs, sugar and salt into the basin and beat until the sugar melts.

Add 100g normal temperature milk and mix well;

Add corn starch and low-gluten flour respectively, and mix well (it is best to mix by hand in this step, but you need patience. If it is too troublesome, use electric egg beater to stir until there is no pimple, and those who pursue perfection can sieve it again).

Heat butter in water until it melts into liquid;

The remaining 180g milk is heated and mixed into the previous batter, and then the batter becomes warm (this is done to make the higher-temperature butter completely melt into the batter, so as not to freeze when it is not mixed with the batter).

Add butter liquid to the warm batter and stir quickly and evenly;

Refrigerate in the refrigerator for half an hour for later use.

Take out the batter and start flipping the skin.

At this time, the batter state is similar to the consistency of whipped cream. The pan is 8 inches 10 inch or larger. The cake wrapped in a slightly larger leather bag is good to cut and look good. If the pan is a little sticky, brush a thin layer of oil on it every time, so that the non-stick pan is not needed.

Turn on medium heat, then scoop a spoonful of batter into the pot, shake the pot quickly so that the batter can be evenly scraped on it until the batter changes color, then turn off the heat, wait a moment, let the remaining temperature heat up again, and take out the pot.

This amount is about 12 sheets, but it doesn't matter if it is a little thicker, 8- 12 sheets will do.

Tips

1. It doesn't matter if the skin is thicker at first, there is no need to turn it over. The longer the skinning time, the easier it is to get out of the pot and not to rot, but the corresponding taste will become worse.