Accessories: 5g of fine sugar (cake crust), 0g of salad oil (cake crust)10g, 5g of fine sugar (cream)15g, and half a vanilla pod.
1, crust: Sieve flour, add eggs, butter, salad oil and sugar, gradually add milk while stirring with eggs, and mix the batter evenly.
2. Pie crust: Sieve the batter, seal it with plastic wrap, and put it in the refrigerator for 30 minutes before taking it out.
3. Pie crust: Brush some oil in the pan, heat it over low heat, and spread the batter into the pan. Note: It is best to use a non-stick pan with a flat bottom, and the size of the pan determines the size of the cake crust. The chef wants to make a cake with a diameter of about 15cm, but there is no small non-stick pan at home, so he uses a stainless steel wok with a flat bottom.
4. Cake crust: When the edge of the cake crust is slightly tilted, you can shovel it up and turn it over with a shovel, fry it for a little 1 or 2 minutes to see if there are golden lines on the bottom, you can take it out and let it cool.
5, cake crust: not surprisingly, the first1~ 3 skins are very ugly, which will make you lose confidence. Use a non-stick pan to make it more beautiful.
6. Cream: Cut open the pod and scrape out the vanilla seeds with the back of a knife. Pour all the ingredients into the bowl and put a big bowl with ice cubes under it. Cream is easier to beat at low temperature.
7. Cream: Stir quickly with egg until the volume of cream expands and obvious lines appear.
8. Combination: Cut a piece of oiled paper into a circle, spread it on the bottom of the plate, turn over the crust just made, spread the ugliest one on the first layer, and apply cream with a scraper.
9. Combination: This step is repeated until the most beautiful cake crust fried on one side is covered, and the thousand-layer cake is completed. Put it in the refrigerator for about1~ 2 hours and then take it out and cut it. The incision is very beautiful.
10, can be eaten after refrigeration.