Cooking Steps

1. 

   Step1:Make custard cream. Add sugar to the yolk.

2. 

   Step2:Stir until white.

3. 

   Step3:Sift in low powder.

4. 

   Step4:Mix well.

5. 

   Step5:Pour in the milk twice and mix well.

6. 

   Step6:Cover with plastic wrap. Leave a quarter of the space.

7. 

   Step7:Put it into microwave oven for heating. 500W for one minute. Take it out and mix it quickly and evenly.

8. 

   Step8:Repeat the same steps twice as in the previous step.

9. 

   Step9:Until the white juice thickens.

10. 

    Step10:Tear off the fresh-keeping film just now. Tear a clean fresh-keeping film again and stick it tightly on the white juice. Put on the ice bag to cool down. Then put it into the refrigerator for refrigeration.

11. 

    Step11:Take a large basin. Sift in low and high flour. Add sugar and mix well. Add egg liquid into flour.

12. 

    Step12:Mix well.

13. 

    Step13:Open fire and heat the butter to melt. Take it to one side and heat it for standby.

14. 

    Step14:Mix the milk in the batter twice.

15. 

    Step15:Mix well and add the butter that has dissipated heat. Mix well.

16. 

    Step16:Put butter in non stick pot and melt it. Wipe it with kitchen paper towel. Don't leave too much oil. This is very important... After that, every pancake should be wiped with the kitchen tissue just now.

17. 

    Step17:Use a spoon to pour into the pan. While the pan is still hot, rotate the pan to spread the batter on the bottom of the pan. The circle around the batter starts to break away from the pan. Then you can get out of the pan.

18. 

    Step18:Put the pot upside down on the small dish board. The kori cake will fall off. If it doesn't fall off, use chopsticks to clamp it. Be careful not to break it.

19. 

    Step19:Repeat the pancake process. Fry the rest of the batter. Stir it every time you scoop the batter. It's easy to have powder precipitation. Cover the fried cake with a plastic wrap before it dries.

20. 

    Step20:Pour in whipped cream and beat to 80%.

21. 

    Step21:Take a third and put it in a container and refrigerate.

22. 

    Step22:Take out the casserole in the fridge. Add rum and vanilla extract.

23. 

    Step23:Whisk and stir well.

24. 

    Step24:Add the fresh cream just left. Stir well.

25. 

    Step25:Shanghai sponge cake bottom is spread on the revolving table. Put the cashtar cream on the revolving table.

26. 

    Step26:Cover it with a kori.

27. 

    Step27:Continue to spread the cream.

28. 

    Step28:Daub it carefully. Repeat the above until you have finished spreading the crepes. Apply the custard cream on each layer.

29. 

    Step29:Take out the cream in the fridge. Put the mounting mouth into the mounting bag. Put the cream in i

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