2) Cut the 1/2 vanilla stick longitudinally with a knife, scrape out the vanilla seeds and pour them into the milk pot. Put the vanilla sticks together in the milk, and turn off the heat immediately after boiling over low heat. Take out the vanilla stick and let it dry for a minute or two. Then slowly pour into the egg yolk liquid and stir evenly while pouring;
3) Pour the evenly stirred milk and egg liquid into the pot again, heat it with low fire, and keep stirring while heating. Turn off the fire after about 2 minutes and let it cool for use;
4) Roll out the thousand-layer crisp dough taken out of the refrigerator, roll it into a rectangular dough sheet with a thickness of 0.3cm, and cut off the uneven edges with a knife for shaping. Punch holes evenly on the surface with a fork to prevent bulging during baking. Freeze the dough in the refrigerator for more than 20 minutes to prevent it from shrinking during baking. Brush the egg mixture on the skin before baking.
5) Preheat the oven to 200 degrees, put it in the middle and upper layers, and bake for 10- 15 minutes until the surface is golden.
6) Bake the cake, let it cool, cut it into 10*20cm rectangles, and spread mayonnaise on each layer (cut the canned yellow peach into small pieces and add mayonnaise), with three layers. Mash the remaining crispy blanks, mix the remaining mayonnaise and spread it around, then dip it in roasted almond slices, decorate the surface with cocoa powder and sugar powder, and cut it into small pieces when eating.