Cooking Steps

1. 

   Step1:Mix the whole egg and yolk with the beater.

2. 

   Step2:When the butter softens at room temperature, add sugar powder and salt and stir until it melts. Stir in the egg mixture. Then add the milk slightly heated (because the butter is not easy to solidify when the milk is slightly heated in the refrigerator). After adding, stir it under stirring. Sieve in the low gluten powder. Stir until there are no particles.

3. 

   Step3:I think it will be more delicate. Put the preservative film on the mask and refrigerate for an hour. At this time, you can arrange the fruit. Dice it for use. If the strawberry is sour, marinate it with sugar powder.

4. 

   Step4:Spread the dough one by one in an 8-inch flat pan with coating. It can be adjusted by yourself when the heat is medium. Personal suggestion - put the pot on a piece of wet cloth and cool it down, then the instant noodle peel will fall off. It will be demoulded once it is buckled upside down. And so on. Spread all the dough. These are 21 pieces for me.

5. 

   Step5:Find a clean, oil-free and water-free basin and pour in the cream to beat it. (I don't need to add sugar to the golden diamond cream containing sugar. If the cream is 600g, add 20g sugar powder.) shape the pie skin with an eight inch mousse circle and cool it for use.

6. 

   Step6:Put a piece of skin on the tray and spread it with cream. Then put a piece of skin. Cream. Skin. Cream fruit. Skin. Cream. Skin. Cream skin. Cream fruit. After two layers of skin, put the fruit so firm that it must be spread evenly. Then make some embellishments on it