1. Prepare the required materials.
2. Sift the powdered sugar and flour cornstarch into the milk.
3. Stir until there are no particles.
4. Add 5 more eggs and mix well.
5. Since the bowl is a bit small, it is not easy to stir, so I changed a larger container to facilitate the stirring. The stirring is good as shown in the picture.
6. 20g of butter melts in insulated water.
7. Pour into the batter and stir well.
8. Then strain the batter through a sieve.
9. The filtered batter is very delicate, keep it in the refrigerator for about 20 minutes.
10. When the time is up, melt another 15 grams of butter in insulated water and take out the batter.
11. Brush the pan with butter.
12. Take a spoonful of batter and put it into the pan, turn the handle of the pan with your hand to make the batter evenly in the pan, as shown in the figure, be sure to use a low fire.
13. When you see air bubbles on the bottom, it will be cooked. You don't need to turn it over. Just pick up the pan and put it on the plate. The peeler will fall into the plate by itself.
14. By analogy, a total of 15 skins were made, and the finished peels were placed in the refrigerator for 20 minutes.
15. Just mix the 2 kinds of cream and whip.
16. Put a layer of melaleuca underneath, apply a layer of cream, then put another layer of skin, then apply another layer of cream, and so on to make all the skins ready.
17. The finished mille-layer cake will have a better taste after putting it in the refrigerator for half an hour before eating.
Tips:If you like to eat fruit, you can cut the fruit into small pieces and put it in the mullet cake. The mullet will be more delicious.
