Pancake Machine Melaleuca Cake Crust

Pancake Machine Melaleuca Cake Crust

1. Weigh good ingredients. Mix low-gluten flour and cornstarch through a sieve.

2. Pour milk, salt, sugar, and eggs in a container and beat them evenly. I use a hand pump or an electric whisk.

3. Sift the mixed and sieved powder into the milk mixture.

4. Hand draw "z" in the direction of the arrow and stir until there is no dry powder. It does not matter if there are small gnocchi.

5. Take another container and filter the batter with a large-hole sieve. The scraper scrapes the batter back and forth to help sieving.

6. Pour 10 grams of sunflower oil into an empty container, and then scoop a large spoonful of batter (as shown in the spoon provided by the rice cooker) and stir in with your hands.

7. Stir until the water and oil are emulsified, and the oily state is not visible.

8. Pour it back into the batter, stir well, cover with plastic wrap and refrigerate for 2~3 hours. I have spent the night.

9. Stir the refrigerated batter evenly and pour it into the batter bowl of the crepe maker 80% full, and prepare the fresh-keeping film to spread on the table or a large plate, and prepare for the crust.

10. Power on the crepe maker to preheat for about 2 minutes, not too hot, disconnect the power, press the crepe maker into the batter, pause for a few seconds, pull up the crepe maker, put the batter side up and place it on the support, turn on the power to heat up . If there is a hole, use a spatula or chopsticks to make up the batter. When the edge of the crust turns white, you can use a spatula to gently shovel off the pancake maker. When there are many bubbles in the center of the crust or the color turns white, the crust can be lifted.

11. Place the peeled pie crust on the plastic wrap, place one layer of pie crust and one layer of plastic wrap at intervals, and finally seal it with plastic wrap and keep it overnight.

12. To make a thousand-layer cake, first cover the crust with the bottom of the cake mold, and cut a round shape with a sharp blade, or directly cut it with a mousse mold.

13. The cake crust is ready. If you want to make a cake, a towel roll, a pancake or a crepe, whatever you like!

Tips:

1 The crepe maker's manual says to preheat for 3 minutes, but in practice, I feel that 3 minutes is too hot and the crust is thicker. Of course, your hand is fast and the temperature is high. The time for the crepe maker in the batter is less. I turn off the power when the batter is applied, and turn on the power to heat the batter. This should be handled flexibly according to the actual situation.
2 If you want a larger crust, press the crepe maker deeper into the batter; otherwise, press it lighter. Stir the batter every time you make the crust, otherwise it will sink to the bottom and the batter will be thick in the end.
3 Don't wait for the crust to fall by itself, that would be too dry.
4 Cut the crust into a suitable round shape for mille-layer cakes and towel rolls, while pancakes and crepes do not need to be cut.
5 This crust recipe comes from Tinny.