1. Roll the crust of Melaleuca cake flat with a rolling pin and put it in an oiled baking pan;
2. Rub holes on the surface of the crust with a fork, then put them in the refrigerator and relax for about 1 hour;
3. Stir the egg yolk and fine sugar (50g) with a bubbler until light yellow;
4. Add the melted salt-free butter, milk and vanilla extract and stir well, then add the sieved low-gluten flour and baking powder and gently stir well;
5. After the egg white bubbles, add the fine sugar (60g) in batches and continue to stir until it bubbles, and then add it into the egg yolk solution in batches and stir evenly;
6. Take a clean baking tray, spread it with baking tray pad paper, pour in the materials and smooth it with a soft scraper;
7. Bake in the oven at 180/ 150℃ for about 20 ~ 25 minutes, then take out and let it cool to get the cake;
8. Put the Melaleuca pie in a preheated oven and bake at 200/200℃ for about 50 minutes;
9. When the crust is brown, take it out to cool and cut it into strips;
10. Spread the whipped cream evenly on the cake first, and then add the pie crust.
After the above ten processes, a sweet and delicious cake is ready, but in the process of making a cake, we need to pay attention to several problems. The cake should be cooled before being buttered, otherwise it will melt and flow. The oil and water pastry must be rolled evenly, and then put into a cake tray with the same length and width, then punch holes with a scraper, bake in the furnace until crisp, and cut into pieces after the cake and pastry are sandwiched.