1. Put the eggs, milk and sugar together and stir well.
2. Sift in the cake flour and mix evenly.
3. Pour the melted butter and mix well. Use an electric whisk to beat quickly and evenly.
4. Make a uniform batter (the state of the batter is quite thin).
5. After the batter is sifted once, the batter will be more delicate, and small bubbles will be filtered out to make the crust smoother.
6. The small non-stick pan with a flat bottom is the right size. If it is a large pan, spread out the crust and trim it. Because it is a non-stick pan, you don’t need to put oil on the pan. Heat the pan on a low heat first, scoop a small spoonful of batter into the pan and quickly turn the pan body to spread the batter into a pancake and bake it until the solidified surface is bubbling.
7. Turn it over and sear the other side. Small fire, no coloring is required, just a little bit of tiger skin is cooked.
8. After being branded, place it on the chopping board to cool.
9. When everything is done, whipped cream, a layer of crust, a layer of cream, and a layer of fruit pieces. Repeat in this order. After making all the crusts, choose a symmetrical pattern on the top layer, and a slightly larger crust will make it more beautiful.
10. Finished picture.
11. Finished picture.
12. Finished picture.
Tips:The whole process will take about 2 hours. Add some sugar to the cream before whipping, freeze the container in advance, and put an ice pack on the bottom of the basin. The low temperature will make it easier to whipped the cream.
