Melaleuca Yellow Peach
1.
Put 1 egg in a bowl and beat, add in powdered sugar and beat evenly
2.
Pour the milk and mix well
3.
Sift in the low-gluten flour and slowly beat it evenly with a whisk
4.
After heating the butter to melt into a liquid state, pour it into the batter and stir evenly
5.
Sift the batter 2 times, then put it in the refrigerator and let it stand for half an hour
6.
Brush the pan with a thin layer of oil and heat it on a low heat. Scoop in 1 tablespoon of batter, use the bottom of the round spoon to turn a few times to spread the batter into a circle
7.
Fry on low heat until the batter is solidified, gently lift the whole dough with your hands, and put it in a pan to cool
8.
In order to unify the size, take a six-inch mold and press 4 sheets of dough into a uniform round shape, and leave a larger cover on the top for use
9.
Drain the yellow peaches in syrup, cut one part into strips and the other into small pieces
10.
Whip the whipped cream and powdered sugar until you lift the whisk into a sharp corner
11.
Take a piece of pancake skin and spread it underneath, brush a layer of cream, sprinkle some yellow peach, and then brush a little cream on top of the pancake skin
12.
Repeat this several times
13.
Finally take a large sheet of cover on the top
14.
Use striped yellow peaches to form a flower in the middle
15.
Put the remaining cream in a piping bag, and mount a few small cream flowers around the yellow peaches, which can be stored in the refrigerator for better taste
16.
When I cut it open, I saw that the layers of yellow peach pancakes are very tempting and delicious!
