# Fourth Baking Contest and is Love to Eat Festival# Creamy Melaleuca Cake
1.
Melt the butter in a small pot, and pour the other ingredients in the formula into the container except the flour. Stir well.
2.
Sift the low-gluten flour. Pour the flour into the milk.
3.
Add the butter that was heated just now and cool and stir well.
4.
Pass through a sieve and set aside.
5.
Prepare a small non-stick pot, which is the small Melaleuca pot that melted the butter just now, and wipe it clean with paper towels.
6.
Preheat it on the stove with a small fire, and then pour about 24 grams of the batter. Some people use liquefied gas, and the same operation is done.
7.
After the bottom is cooked, you can pour it out directly.
8.
Burn for 10 seconds and take it out. Other operations in sequence.
9.
Light cream and 10% fine sugar.
10.
Send it until there are lines.
11.
Place the baked crust on the grill and let it cool. This amount makes about 11-13 crusts.
12.
Then first take a portion of the pie crust and place it on the turntable.
13.
Spread 20 grams of whipped cream.
14.
Put another layer of pie crust.
15.
Spread 20 grams of whipped cream and spread evenly.
16.
Then put on the third pie crust and put 20 grams of light cream on it.
17.
Put another layer of pie crust.
18.
Spread 20 grams of whipped cream and spread evenly.
19.
Do this one by one until you reach the level you are satisfied with, usually about 12 sheets.
20.
Place the finished cake on the plate.
