1. Beat two eggs into the basin.
2. Add powdered sugar and stir well.
3. Pour the milk.
4. Stir well.
5. Sift in low powder.
6. Stir well.
7. Add melted butter. (The butter melts in advance)
8. Stir well.
9. Sift it again.
10. Cover with plastic wrap and put it in the refrigerator for half an hour.
11. Heat the pan, scoop a spoonful of the batter, and quickly turn the pan to make the batter form a thin, even cake. Be sure to use a small fire.
12. Observe for a few seconds, when the crust solidifies and puffs up bubbles, take it out and put it on the plate.
13. Prepare all the pie crusts one by one, separate them with plastic wrap, then put them in the refrigerator and let them cool slightly.
14. Pour the whipped cream into the basin and add the white sugar.
15. Distribute at nine, with clear lines, put it in the refrigerator for half an hour.
16. Cut peaches into small pieces.
17. Put a layer of pie crust, spread a layer of cream, spread a layer of fruit, layer by layer to use.
18. It's done until everything is superimposed.
19. You can also use cocoa powder to sieve the pattern as a decoration.
Tips:Be sure to use low heat when making the crust.
