Cooking Steps

1. 

   Step1:Prepare thousand layers of leather materials as shown in the figur

2. 

   Step2:Add sugar to the egg. Stir until the sugar melts.

3. 

   Step3:Pour in the milk and stir well.

4. 

   Step4:Mixed egg milk liqui

5. 

   Step5:Sift in the custard powder and mix well.

6. 

   Step6:Sift in low gluten flour and mix well.

7. 

   Step7:Sift the batter. A closer sieve is OK. If you think there are still particles in the batter, you can sift it again.

8. 

   Step8:Pour the sifted batter into the pre heated butter and stir well.

9. 

   Step9:Cover with plastic wrap and put it into the refrigerator. Let stand for more than half an hour.

10. 

    Step10:Induction cooker. Flat bottomed non stick pot. A clean wet cloth (used to wipe the pot before each round of cake spreading). Do not heat the pot. Directly pour one spoon into the pot. The pot rotates until the batter is smooth. Then heat it on a small fire (800W). The cake bubbles. There is no white color. Directly buckle it and pour it on the prepared metal plate to cool and level it for use.

11. 

    Step11:This material. 17 cakes can be spread out in a 26 cm pan

12. 

    Step12:Fruit is free to match. Cut well for standby. Single fruit is OK. Like multiple mixing is OK.

13. 

    Step13:Cream. Squeeze out 500ml. Let the rest of it out and wait for my air. Wrap the opening with tin paper. Then put it back in the refrigerator for preservation (I've tried to store it for more than ten days

14. 

    Step14:Cream to sugar ratio 100-1, this 500ml plus 50g sugar. Beat.

15. 

    Step15:First put a layer of crust on the bottom. Put cream on it. Spread fruit on it. Then cover with cream. Then cover with a layer of crust. And so on.

16. 

    Step16:In the storied building

17. 

    Step17:Just decorate the top layer.

18. 

    Step18:I've added a lot of cream and fruit for each layer. It's satisfying to eat.

19. 

    Step19:Happy Birthday