Tools/raw materials

3 eggs, low-gluten flour160g, cocoa powder 8g, salted butter 20g, white sugar 20g, whole milk190g, light cream (stuffing) 20g and white sugar (stuffing) 20g.

1, prepare all the materials, and send the container with whipped cream and the stir head to the refrigerator for later use.

2. Add sugar to the eggs and beat with a manual whisk until the sugar melts.

3. Pour in the milk and stir well, then let it stand.

4. The butter is heated and melted in a small milk pot. After melting, stir to avoid gelatinization until the butter turns brown.

5. When the butter cools to the point where it doesn't feel hot, slowly pour it into the egg liquid that is still in front, and then stir it evenly.

6. Sift in low powder and cocoa powder.

7. Sieve for three times to get a delicate thousand-layer cake batter.

8. Brush a thin layer of butter on the non-stick pan, scoop a spoonful of batter and shake it quickly into a round cake, and heat it on low heat. Turn off the fire after big bubbles appear on the crust, put the pot on a wet towel to cool quickly, and slowly take out the crust.

9. Put the crust on the grid to cool. If there is no net rack, you can build one with a few chopsticks.

10, put the cream into a fresh-keeping bag, cut a small mouth on the fresh-keeping bag, and squeeze the cream onto the round crust as much as possible. Scrape it flat with a silicone spatula or scraper, then cover it with the next cake crust, and so on.

1 1. Put the cake in the refrigerator for two hours, and then cut it into pieces to eat.