1. The ingredients are ready.
2. Put the dragon fruit pulp in a juicer and milk to squeeze the juice for later use.
3. The squeezed dragon fruit milk juice is filtered to reduce the black residue.
4. Add three eggs and 20 grams of sugar and stir well.
5. Add 155 grams of low-gluten flour and mix well (about 300 grams of liquid).
6. Add corn oil and stir well for 30 minutes.
7. Heat the non-stick pan with a cold towel before using it.
8. Spoon a spoonful of the batter into the pan and fry it on a low fire. After frothing, take it off carefully.
9. Place the finished pie crust on greased paper for adhesion.
10. After the crust is finished, prepare a box of cream.
11. A layer of crust and a layer of cream are superimposed on a layered cake.
12. Refrigerate for half an hour.
13. Just cut it open and eat it.
14. 250 grams of cream and 20 grams of sugar are enough to make a clear pattern.
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