Necessary tools, egg beater, electronic scale, six-inch pan, and a flour sieve. Home-made tools (the egg-beating basin can be replaced by a large bowl with a deep mouth, the scraper can be replaced by a fruit knife at home, and the flower-mounting table can be omitted)

Step 2

Beat the batter: pour all the materials in the dough into an egg beater (after the butter is heated and melted in water), beat it with an egg beater at a low speed for about one minute, and basically there is no granule. Sieve it with a flour sieve into another bowl (which can be understood as filtration) and put it in the refrigerator for half an hour. Tip: It's cold now, and beat the batter after the milk is heated to 40 degrees! ! Otherwise the butter will freeze quickly.

Step 3

Fried skin: pour a proper amount of batter into the pan, and turn the pan to quickly spread the batter all over the pan. Turn on medium heat, and when the crust is bubbling around, change to low heat. The whole crust is bubbling in the middle, so it can be taken out of the pot. (or shake the pan slightly so that the crust can move as a whole). Cooking tips: prepare a big plate, turn the pan upside down on top of the plate, gently shake it down, and the dough will fall off without burning your hands. I can fry 18 pieces of skin in a 6-inch pan (diameter15cm), and I only fried 10 pieces for the first time.

Step 4

Prepare a basin of ice water, the temperature of cream should be lower than 4 degrees, otherwise it is easy to separate water from milk. 250G of light cream, add sugar12g of condensed milk13g, pour into the egg beater, and put the egg beater into an ice basin (the total amount of sugar and condensed milk is one tenth of that of cream, and this ratio is the best after many attempts). Remember that there is no water in the eggbeater, and there is no water on the head of the eggbeater. The whipped cream eggbeater still cannot leave the ice water.

Step 5

Turn the beater clockwise when it starts to thicken in 3rd gear. When you hit the dense lines as shown in the figure, just change the 1 block and turn it around one or two times along the edge of the egg beater. (Visually, there is no thin semi-liquid cream on the side.)

Step 6

Spread a layer of cake crust first, and touch a layer of cream. Don't spread the whole cake crust with cream, and leave a centimeter around. I am 12 layer of skin. From bottom to top, I have a layer of fruit for every three layers of skin. * * If you don't have 12 pieces of fruit, adjust yourself appropriately.

Step 7

Spread to the third layer of skin, add fruit, spread the fruit first and add cream,

Step 8

It's hard to explain here. Look at the picture and figure it out for yourself. It's still the same round of fruit and cream, which is smaller than the crust. Spread the crust and wrap the cream on the side just right.

Step 9

It's all laid, OK, wrapped in plastic wrap, and can be refrigerated for 4 hours or frozen for 2 hours.

Step 10

Cut it open, the way it looks inside

Step 1 1

If you like to decorate flowers, that's another story. You can play it freely.

Step 12

Roses are medium 6-tooth mounting nozzles.