Simple and Easy to Make A 6-inch Layer Cake
1.
Mix the granulated sugar with the eggs and beat with the eggs until there are even and fine bubbles without granulated sugar particles.
2.
It looks like this after mixing well.
3.
First heat the pure milk to 40 degrees, then mix and stir evenly. It is winter now, and the butter will clump and not mix easily, so the pure milk is heated at the highest.
4.
Add salad oil or butter melted in water and mix well. Be careful not to use flavored oils here.
5.
Sift in low-gluten flour.
6.
Stir well until there are no dry powder particles. Don't worry about the flour becoming gluten when mixing well, just mix it with confidence!
7.
Sift the evenly mixed batter.
8.
In this way, the batter of the puff pastry is ready.
9.
Next, start spreading the puff pastry: Pour an appropriate amount of batter into the pan, turn the pan to quickly spread the batter all over the pan.
10.
Turn on the medium heat and change the heat to low when there are small bubbles around the pie crust. The whole pie crust can be out of the pan when the bubbling is in the middle. (Or shake the pan a little bit vigorously, when the crust can move the whole piece).
11.
Tips for cooking: Prepare a grill, turn the pan over the grill, shake it gently, the dough will fall off, and it will not be hot to your hands. Here is a 6-inch pan (15 cm in diameter) that can fry 18 sheets of melaleuca. Of course, if the batter you scoop is more spread and thicker, there will be no 18 sheets. You should spread more than 11 pieces of melaleuca to have a better appearance. Use the above method to dispose of all the crusts.
12.
Prepare a basin of ice water. The temperature of the cream should be lower than 4 degrees when it is whipped, otherwise it will be easy to separate the water and milk. 300 grams of whipped cream, add 15 grams of condensed milk with condensed sugar and 15 grams of condensed milk, pour it into an egg-beating bowl, and put the egg-beater into an ice water bowl (the total amount of sugar and condensed milk is one-tenth of the cream, and I have tried many times. it is good) . Remember to have no water and no oil in the egg beater and the egg beater. Do not leave the ice water in the egg beater that has been whipped cream.
13.
Whisk at a medium speed. When it starts to thicken, turn the whisk clockwise. When you hit the dense lines as shown in the figure, change the first gear and move along the edge of the egg-beating bowl. (There is no very thin, semi-liquid cream on the side of the eye)
14.
Trim the edges of the puff pastry as shown in the picture.
15.
Spread a layer of pie crust first.
16.
Squeeze a thin layer of cream. Do not spread the cream over the entire crust. Leave some space around for the fruit. The fruit must be cut to the same size. This will be smooth.
17.
Cover with a layer of pie crust.
18.
You can put in any fruit you like, blueberries, mangoes, durians...all you can
19.
After spreading it all out, the thousand-layer cake is ready. Wrap it in plastic wrap and refrigerate it for 4 hours or freeze it for 2 hours before eating.
20.
This is how it is cut. I personally think that the fruit is better to be sliced as the filling.
21.
Durian Melaleuca is also beautiful, it tastes great 👍
