Chocolate crepe
4 eggs
Milk 500ml
Butter 50g
2 tablespoons of cocoa powder 10g
Fine sugar 60g
A pinch of salt 1g
Low gluten flour 240g
Beat the cream (cream filling)
Light cream 500ml
Fine sugar 80g
Cocoa powder 5g
A spoonful of vanilla extract
What's the practice of [Chocolate Melaleuca Cake] in the eighth episode?
Mix low-gluten flour, cocoa powder, fine sugar and salt evenly.
Beat in 4 eggs, beat them up with egg whipping, and mix with flour at the same time.
While stirring, pour in milk for 3-4 times and mix well.
Sift the batter.
Stir in the melted butter until smooth.
Cover with plastic wrap and put in the refrigerator for at least 1 hour.
After the pan is preheated, pour in a proper amount of batter, and immediately shake the pan to spread the batter into a uniform round pancake.
Stir-fry for about 20 seconds, turn it over by hand after the surface of the batter is solidified, and fry for 8- 10 seconds before serving.
Fry the batter in the same way, and fry about 20 crepes in a pot with a diameter of 26cm. The fried cakes are laid flat and neatly stacked while they are hot, covered with plastic wrap or a clean cloth, and left to cool.
Separate each piece of cooled crepes, take several pieces and stack them together, buckle a small plate as a reference, and cut off the irregular edges with a small knife.
Pour fine sugar, vanilla extract and cocoa powder into the whipped cream. The whipped cream is finally refrigerated and sent to the surface of the cream to show lines and will not disappear.
Take a cake, pour the whipped cream on it and smooth it with a spatula.
Fold the next one and try to align it.
Proceed in turn until all crepes are made.
Put a plate on it and refrigerate it for more than 3 hours.
5. You can sprinkle cocoa powder before eating to make the chocolate taste stronger.