Thousand layer cake recipe-Chinese Food-best chinese food recipes-cooking food

Step4:Slowly pour the milk paste into the egg liquid. Stir while pouring. There are still some small particles (the picture forgot to take the picture of sending the previous step

Step5:The mixture is sieved. The small particles are scattered after a few scrapes with a scraper

Step6:Butter melts in wate

Step7:Take a small part of the egg liquid and add the butter liqui

Step8:Well stirred. At least fully fused. No small butter particles visibl

Step9:Return the liquid in the small bowl to the large bowl. Stir again and evenl

Step10:Put the mixed liquid in the warm place and keep still (it's too cold in the northeast. When the liquid is cold, there will be butter liquid floating

Step11:Wash and dice the fruit. (mango, banana and durian are also available

Step12:Pan preheating on low hea

Step13:Pour in the right amount of egg. Let the egg fill the bottom of the pot evenl

Step14:Heat with a small fire. Wait for small bubbles to appear on the cake ski

Step15:Touch the edge of the cake with a scraper. You can shovel it easily. The crust is ripe. Invert the pan. The crust can fall easil

Step16:Silicone paper is laid on the bottom. The baked crust is laid layer by layer

Step17:The fire is different. The time of each pie is different. Watch it frequently

Step18:Do not burn too much. If the temperature is too high, it will look like this. Now the honeycomb eye is also a cake skin with a big fire

Step19:Here's a trick. Prepare a small rag. Wet it with cold water. Put the hot pot on it. There's no noise. The temperature is good. You can pour the batter on it

Step20:After the cake skin is all baked, wrap with plastic wrap, refrigerate for more than 30 minutes, wash and dice the frui

Step21:Take out the frozen crust and find that all are stuck together. Gently uncover it. Be sure to be light. The crust is very soft and will break. A layer of cake skin. A layer of cream. A layer of cake skin. A layer of cream and water cubes This sequence continues until it is filled.

Step22:After the fruit is spread, fill the gaps with cream. In order to look good, it's covered with mousse ring. It's ok if you don't put it o

Step23:The finished product is out of the furnace. It can be decorated as you like.

Cooking tips:1. Milk and eggs should be kept at room temperature for a period of time. Too cold liquid and butter can not be combined. 2. All mixing actions are not easy to be too large and strong. There are bubbles in the cake. There will be small bubbles in the crust. Bubbles can be removed by static. 3. When the temperature is still, the temperature cannot be too low. The butter will float out. 4. When adding liquid to the pot every time, the liquid should be stirred evenly. Avoid powder sinking. 5. Sandwich cream Beat it to nine and distribute it. Beat the cake on the surface to ten. 6. It's not easy to replace the sugar powder with sugar. Too much mixing will have too many bubbles for cooking.