Cooking Steps

1. 

   Step1:8

2. 

   Step2:After sifting the low gluten flour, put it into the cooking basin together with salt and sugar. Mix well. Dig a small pit in the middle of the flour pile. Beat in the eggs. Pour in about 1 / 4 of the milk. While pouring, mix the ingredients in the bowl with egg puff until there are no flour particles in the batter.

3. 

   Step3:Melt butter in hot water. Add a small amount of butter to the batter. Add the remaining milk in small amounts.

4. 

   Step4:Sift the batter to remove the particles. It is better to seal the batter for more than one hour and then use it again to reduce the gluten produced by the batter in the mixing process. The batter is very thin. It's a bit like soymilk. Don't worry about this kind of liquid really spreading cakes? No doubt. Yes. Only this level of batter can achieve the smooth pancake taste we want. Heat the pan over a low heat. Add a little butter to the frying pan. Melt the butter at the temperature of the pan and stick it all over the inside of the pan. Put your hands on the top of the pan. When you feel the heat, put the dough ring in the middle of the pan. Pour in a spoon of batter. Shake the pan gently. Let the batter flow evenly into the dough ring to form a 1 mm thick kori cake.

5. 

   Step5:Look at the bubbles between the crust and the pot. Turn the mousse circle over after forming one side of the koree. Draw a circle along the inner wall of the mousse circle with the tip of a knife. The other side of the koree falls into the pot across the mousse circle. Fry the other side for another 10 seconds or so to get out of the fire. Use a spatula to take out the kori cake and put it on the table for cooling. Starting from making the second kori cake, since there is butter in the batter, the pan can be used without oil. Just spread out nine kori cakes.

6. 

   Step6:Cream cheese and sugar in hot water. Stir until sugar melts. Cheese paste is like a salad sauce. Put in the lemon peel which is ground with a eraser. Note - do not mix the white part under the lemon peel to avoid bitterness.

7. 

   Step7:Squeeze out 1 / 4 lemon juice. Mix well. Whisk the cream out of the freezer at a moderate speed until it thickens and there are bright lines. Pick up the eggbeater. Bring the cream with slight upright hook at the tip of the eggbeater.

8. 

   Step8:First mix 1 / 3 whipped cream with cheese paste. Then pour the remaining cream into the mixture. Take a slice of kori cake and use a scraper to smear the cheese paste thinly on the kori cake.

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