How to make a thousand-layer cake, especially the cake crust, is very difficult to make. Like a cake bought back, the crust is thin and soft, and it is tough to make by itself, and the fork keeps forking. Melaleuca skin material:

Low-gluten flour160g

Two eggs

40 grams of powdered sugar

30 grams of butter

480 grams of milk

Exercise:

First, break the eggs, add the powdered sugar and beat well (don't send them away)

Second, add milk and mix well, sift in low flour and mix well to form a thin batter.

Third, the butter is dissolved into a liquid state in water, poured into the batter and stirred evenly. Sieve the paste and refrigerate it for half an hour.

Coat the pan with a thin layer of oil, heat it, scoop a spoonful of batter (about 70 ml) and fry until it is solidified. Don't turn it over.

Remember to fry it with a small fire. The thinner the better. This is my experience in making a thousand-layer cake twice.