1. Heat 25 grams of milk slightly, add cocoa powder, and stir until there are no particles.
2. Pour the eggs into a clean basin, beat them, then sift in low-gluten flour, add sugar and mix well.
3. The butter melts into a liquid state in water, pour it into the stirred batter, and stir again.
4. Pour the milk into the batter twice. After the first time the milk and the batter are completely fused, add the second milk and stir until it is completely fused.
5. Pass the mixed batter through a sieve and let it stand for another 30 minutes.
6. Divide the batter into 3 equal parts, add 22 grams of cocoa paste to the first part, 12 grams of cocoa paste in the second part, and 3 grams of cocoa paste in the third part. Stir them separately, and then sieve them separately.
7. Scoop an appropriate amount of batter into an 8-inch flat-bottomed non-stick pan, turn the pan immediately to spread the batter evenly on the bottom of the pan, turn on a low heat, and slowly fry the batter until the surface is solidified and some bubbles are inflated. Already cooked, remove the heat, slowly shake the pan from side to side, the dough will start to move, and then buckle on the non-stick baking pan, let it cool slowly, and fry the next one. Note that the temperature of the pan should not be too high. If it is too high, you can wait for the temperature to drop a little, pour the batter again and start pancake crust.
8. Fry the three-color crusts one by one and place them separately to cool.
9. Take an 8-inch disc, place it on the melaleuca, and trim it with a knife.
10. Pour the whipped cream into a clean basin without water and oil, add sugar and beat until stiff foaming.
11. Put a layer of whipped cream on a sheet of mullet crust, and then cover with a sheet of mulle crust. Repeat this process, arrange all the mullet crusts, and the mullet cake is ready, put it in the refrigerator for 1 hour, and then Cut open.
Tips:1. The cocoa layer is made here. If you want to make matcha, you can replace it in the same amount. If you use coloring, omit the first step.
2. The batter must be sieved to make the crust more delicate.
3. Do not add the milk at one time, but add it twice, so that the mixing is more uniform.
4. When frying the melaleuca, you don’t need to put oil on the non-stick pan. If you don’t worry, you can use a brush to lightly brush the oil, and then use kitchen paper to wipe off the excess oil. When frying Be sure to fry slowly on low heat, otherwise it will be easy to batter.
5. Every time you pour the batter, make sure that the pan is not very hot, otherwise the batter will solidify when it enters the pan, and the frying layer will not be smooth enough.
6. After the melaleuca is assembled, put it in the refrigerator for 1 hour, then take it out and cut it, it will be more smooth and beautiful.
