Fine sugar mixed with eggs, the weight of two eggs is about 100g, neither more nor less, and the error is preferably within 1g! Beat the eggs until a uniform and delicate foam appears. I held the basin in my left hand and whipped it counterclockwise in my right hand. Whip the cream is the same, but beat the cream gently, or it will spill!

Second step

Add salad oil and stir well. Salad oil is a colorless and odorless vegetable oil, such as corn oil and soybean oil.

Third step

Add low-gluten flour and mix well. If the eggs were in place before, it would not be difficult to mix! Don't worry about gluten after mixing, don't worry about stirring boldly!

Fourth step

After mixing, add milk. After adding milk, you will know why you don't have to worry about flour gluten! Mix well and then sieve! In this way, the batter is ready and you can start branding!

Step five

Choose a non-stick pan, generally 24cm. This size can be eight inches, provided that your skin is good enough and thin enough! I usually only use the amount of an egg to bake at least 15 skins in a smaller pot, and six inches is enough. Generally, thousands of layers are about 1 1 skin. If you are a novice, this amount can be made into a six-inch one. If there is no non-stick pan with a flat bottom, you need to prepare a brush or cotton and a proper amount of salad oil, and brush a thin layer on the bottom of the pan. The sixth step is to heat the pot with a small torch, and try to test the temperature ten centimeters from the bottom of the pot by hand. I haven't measured the specific temperature. Don't burn it too hot, or the batter will solidify before it is evenly spread! ! If you are a novice, the first two skins are used to try your hands. Choose a larger spoon and take about 50g of batter at a time. If your skin burns badly, you'd better make it thinner with less batter! You can pour the batter when the pan is hot. Immediately after the batter is poured in, turn the pan so that the batter is evenly distributed at the bottom of the pan. If you slow down, it will solidify! When you see bubbles in the middle of the dough, use a scraper to separate the edge of the dough from the pot, and wait for another ten seconds until the dough does not turn over! ! Don't turn it over! ! ! If a part of it is burned, it is a fire or it has been burned for a long time! Watch yourself! ! Practice more if you want to look good! There is no shortcut to baking! ! Choose beautiful leather for standby. 10- 12.

Step 7

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Steps of hand-tearing toast with pure milk 1

When the skin is ready and cool, you can cut the fruit and whip the cream at this time. I don't like to make the fruit of the Melaleuca cake sold outside bigger and peel it off layer by layer. I think it tastes bad. The cover picture I put is durian Melaleuca. Durian is soft, so I mix durian with cream. Cut durian into small pieces, don't make it too fine, or there will be moisture that will affect the taste even more! Beat the cream and sugar well, add the cut durian, mix well and put it in a paper bag. Remember to beat the cream with ice water! If it's mango or strawberry, cut it into small pieces. Look at the finished product! So every floor has fruit!

Step 8

If the baked skin feels big, cut it with a mold so that the finished product will look better. To make the cake look flat, prepare a movable bottom mold, put a fresh-keeping bag at the bottom, and choose the most beautiful skin to spread on the bottom, with the beautiful face down! Stick the extra part of the edge on the inner wall of the mold, cut the piping smaller, squeeze a layer of cream, put a layer of fruit, and then spread a layer of skin, so as to reciprocate in turn, try to ensure that each layer has the same thickness and is high enough to cover the mold! If you don't have a mold, just put a layer of cream on one skin and a layer of fruit on the other, so it will inevitably be high inside and low outside. It will be much better to press with a flat plate. If there is a mold, molding is convenient! After it is done, put it in the refrigerator for two hours or an hour. The time is short, and the shape is not good. If it tilts, the cake will fall! ! I have been there before! ! !

Step 9

If you can't finish eating, remember to put it in the refrigerator. It's not easy to spend the night, your skin will dry out! If you want to make matcha or cocoa, use matcha powder or cocoa powder instead of some low-gluten flour, but I used an egg to make matcha before, and used 5g matcha powder, but the skin made has no matcha smell, but the color is very nice! Matcha powder is really better! If you don't want to have particles of matcha or cocoa powder, you can add cocoa powder or matcha powder with a little hot water first, and then mix it with other materials evenly. You can also use hot milk, but personally feel that the effect is not as good as water. Not too hot! It is recommended to use a tea basket.