Ingredients?

20g butter (lazy people can use salad oil instead)

2 small eggs (or 1 large)

Milk 200ml

Low gluten flour 80g

Sugar 25g

Sift one flour

Thousand-layer cake (the batter will not clump together) How to make lump stirring method + matcha powder without particles)?

★ Beat eggs + sugar evenly★

★Add butter melted in water and stir evenly★ (pay attention to the temperature when melting, too The water and oil will easily separate when hot. Let it cool slightly before mixing it with the eggs. The oil temperature should not be too high) (If you are too lazy to melt butter, you can use flavorless oil such as salad oil instead, but butter will still work better)

★ Then add milk and mix well★ (If you want to replace milk with water, please reduce the proportion of water appropriately. After all, there is a difference in the consistency of water and milk)

★Finally, sift in flour and mix well. ★(In fact, it is the mixing order of chiffon cake egg yolk batter)

PS: This order is much easier to mix than the order of flour first and then eggs, but there are still small particles, ★Please be sure to mix the batter Pass it through the sieve once and the batter will become very fine and grain-free! Use a silicone spatula to help sift the batter, especially the batter on the opposite side of the flour sieve, which is easily overlooked, causing unnecessary waste

If you want to make matcha cake crust, reduce 5g of flour and replace it with 5g of matcha powder. After sifting Add 2 tablespoons of hot milk and stir quickly with a tea spoon. If you don’t have a tea spoon, use egg custard instead (a tea spoon is more suitable) (if you want chocolate, use an equal amount of cocoa powder~)

Prepare to not stick Use a frying pan and a large spoon, take a ladle of batter and fry it over low heat (stir the batter properly when scooping out the batter, because the flour will precipitate)

How does the batter become cooked? . That's when a lot of bubbles pop up on the surface. .

You only need to fry one side of the pie crust, no need to turn it over. Use a silicone spatula to scrape one side, then turn the pan over, use a silicone spatula to connect the pie crust underneath, and you can easily take off the pie crust~

The thinner the dough, the better it will be cooked, and the thicker it will be, the harder it will be. , you need to control the heat by yourself. I saw a friend who shoveled off the dough before it was fully cooked. In the end, the batter was completely smashed and he failed to make it, so he came to blame the recipe. I was really speechless

网 Place a layer of baking paper on the rack, and place the newly fried pie crust on it to cool before stacking it up, otherwise the pie crust will wrinkle. When frying the next layer of pie crust, it is best to wait until the pan is slightly cold before pouring the batter, otherwise the pie crust will solidify before it becomes round. . You can place a wet rag on the work surface to help cool down the pot.

When all the batter has been fried into a pie crust and is waiting to cool down, you can whip the cream. By the way, I personally don’t like layer cakes that are bulging in the middle but collapsed on all sides, so I suggest that you beat the cream until it’s hard, and then use a piping bag to cut small openings and pipe it around and around, even on the edges. It won't be flat until it is squeezed ~ I won't go into details on how to whip the cream. Just whip 450g of cream + 50g of sugar until hard. Taste is optional. The fruit filling is also optional, please use your imagination~

It is best to place a piece of cake on the bottom layer, otherwise it will be difficult to shovel when cutting. . If you want to increase the taste, you can also add a slice or two of cake in the middle.

Tips

This crust is very versatile and can be used to make crepes and pancakes. If you remove the sugar and add a little salt and chopped green onion, it will become a breakfast scallion omelette. It will be delicious if you dip it in garlic juice and vinegar~