Main ingredients: 3 eggs, 220g of milk, 40g of whipped cream, 40g of fine sugar, 30g of espresso, 5g of low-gluten flour115g, 5g of cocoa powder, 20g of butter, 300g of whipped cream, 30g of powdered sugar, 3g of rum and 5g of espresso.
1, extract espresso, and let it cool completely for later use.
2. Add fine sugar to the eggs, fully break them up, add milk, whipped cream and cooled espresso, and stir well.
3. Mix the low-gluten flour and cocoa powder and sift them into the egg paste. Stir well with eggs.
4. Filter the batter for 2-3 times to get a fine and smooth batter.
5. Pour the batter into the cold pot, turn the pot, let the batter spread evenly, turn on a small fire, and the color of the pancake will gradually darken. After solidification, there is a tendency to drum and bubble, so you can turn off the fire and gently remove the cake with a shovel. Wait until the pot cools to a point where it's not hot, and then bake a cake.
6. If the edge of the cake is irregular, you can round it with a 6-inch Mu Si circle. The pancakes are completely cooled for use.
7. Add powdered sugar and rum to the light cream, send it at 8 minutes, add the cooled espresso, and continue to stir it completely.
8. Spread the whipped cream on the pancake layer by layer, leaving a side around without cream.
9, the top layer of pancakes, sprinkled with cocoa powder can be completed.
10, finished product drawing.