Box Melaleuca
1.
Prepare all the ingredients for making crepes.
2.
Pour the eggs, sugar, and salt together and stir well.
3.
Sift in low-gluten flour, stir well, then add room temperature milk and stir well.
4.
Pour in the melted unsalted butter and stir well.
5.
Strain the mixed batter.
6.
Cover the filtered batter and put it in the refrigerator for half an hour. The refrigeration process can make the batter more even and finer.
7.
Take out the refrigerated batter and pour a spoonful into the 8-inch pancake frying pan heated by a small fire.
8.
Shake the frying pan to spread the batter evenly and heat it over low heat until it is set. Turning over one side is the state as shown in the picture, it won't stick together, it's mature.
9.
After turning it over, heat it on a low heat for a while, and place it on greased paper to cool. Spread the remaining batter into such crepes.
10.
Place the cold crepes on greased paper and use the box to buckle out the appropriate size.
11.
Tear off the leftover material, and cover the crepes with two layers of oiled paper to prevent it from drying and hardening.
12.
Next, prepare the filling. Prepare the whipped cream and caster sugar that will be refrigerated overnight.
13.
Pour the whipped cream and fine sugar into the mixing tank of the ACA cook machine, start the 3rd gear and stir well, and then use the 4th gear to beat for about 30 seconds.
14.
When lines appear on the surface of the whipped cream and the side basins are still flowing, switch to low-speed 2nd gear and let it go for a while.
15.
When the whipped cream has a clear surface texture, use a spatula to shovel it in a state where it will not run smoothly, and the cream is finished.
16.
Then start the assembly: spread a layer of cut crepes on the bottom of the box, put the whipped cream into a cut-out piping bag, and squeeze it evenly on top.
17.
Spread a crepe on top of the cream, press lightly with your fingertips to squeeze out the air to make the surface flatter, and then squeeze a layer of cream.
18.
Repeat the above operation until the entire box is covered, and the last slice of crepe is spread on the surface.
19.
Final decoration: I want to paint SpongeBob, so I prepared chocolates in four colors: black, white, pink and blue. The pink and blue chocolates are made with white chocolate and a drop of food coloring.
20.
Melt the chocolate chips in the piping bag into a liquid with water, and then draw a pattern on the surface of the crepe.
Tips:
1. After mixing the eggs and the fine sugar, stir them well, do not let them stand to avoid lumps.
2. When spreading crepes, be sure to keep the heat evenly heated. This pancake frying pan of Xuechu can be used on an induction cooker, which can accurately control the temperature and is very convenient to use.
3. The size of the box I used is 10x10x8cm. The crepe material can make 10 sheets, and each sheet cuts out 2 box-sized crepes. A total of 20 sheets can be cut out. Each box has 6-7 layers. , You can make 3 box cakes.
4. Whipped cream: It is best to refrigerate whipped cream overnight before whipping. If it is too late to refrigerate, you can also put the mixing bucket in ice water to chill, and then pour whipped cream to beat. When whipping whipped cream, always pay attention to the state of the cream. Whipped cream is easy to over-spend. If there is a state of separation of water and oil, it will be impossible to make fillings.
5. About filling and preservation: When filling filling, you can squeeze a circle of cream around the box and sprinkle your favorite fruit in the middle, such as mango, strawberry, yellow peach, dragon fruit, etc. The filling with fruit pieces is more sweet and not greasy. However, in order to ensure the freshness of the fruit pieces, it is best to make them the same day and eat them the same day. If only cream is used, it can be kept tightly sealed and refrigerated for 2 days.
6. Regarding decoration: You can choose the surface decoration. If you are too lazy to paint the chocolate pattern, you can decorate it with butter or eat it without decoration.
