The egg skin is the most important factor that affects the taste of Melaleuca Cake. When making Melaleuca Cake at home, we should make the egg skin as thin as possible. This kind of egg skin will not easily affect the sweetness of whipped cream, nor will it be sweet and sour with blueberries. On the contrary, it will melt in the mouth and have a shallow egg fragrance. It is the production of cream. The whipped cream in the thousand-layer cake is not the cream on these cakes that everyone often eats. The whipped cream used to make the thousand-layer cake should be mixed again after buying it home, making the whipped cream more viscous. If you like to eat whipped cream, you can add glycogen. If you like sweets, you can add some white sugar and mix it again. Nature, as the life of strawberry seedling Melaleuca cake.

You must pay attention to the selection of strawberry seedlings. Many people like to choose strawberries with strong sugar content, but you must remember to choose some strawberry seedlings in a thousand-layer cake, because the birthday cake is rich in sugar and whipped cream, and the strawberry seedlings have a moderate strange smell, which can melt the sugar content of the new birthday cake, so the birthday cake made is more delicious. After the batter is mixed, be sure to remember to sift the powder. After sifting the flour, the flour paste will be more detailed and silky than before, except for some small noodle soup. Put the flour paste after sieving in the cold room for a period of time (about 1 hour); The frozen batter will be more detailed; The cold noodles made will be twice as soft.

the pan for spreading skin is non-stick; When making the first rolled dough, you must grease it on a non-stick pan (don't ask why, it's all experience and lessons), and you don't have to grease it later, because there is salt and butter in the batter. When making rolled noodles, you must simmer, simmer, simmer (the important thing is said three times). The finished rolled dough is arranged in an orderly way, and of course it is cooled. Then turn it over on the surface with a small circular dish and cut off the irregular edges. The thousand-layer cake made in that way is more neat. A well-made thousand-layer cake should be refrigerated for at least 2 hours. After fresh-keeping, the thousand-layer cake is cut out to look good and clear. If the freezing time is too short, it is not conducive to setting. In the case of making a thousand-layer cake, the thinner it must be, the better.

But you must wait until it bubbles, then turn it over and stack it layer by layer. Then make whipped cream and cut strawberry seedlings. The strawberry seedlings must be fresh. The whipped cream should be as animal cream as possible. The surrounding of Mu Si cake should be slightly treated. Because it is possible that your Mu Si cake will be dry, make clear your specifications and then cut it. If the cauldron is hot, pour in the batter, which will cause the batter to coagulate quickly and cannot be adjusted into a ring shape. The fire point is not suitable, and the big fire point makes the cake crust scorch at once. Salt-free butter is not completely wiped, resulting in the difficulty coefficient of taking the bottom of the rolling sheet, which will be sticky. Too much salt-free butter makes the rolled dough greasy and affects the freshness of the taste.