Strawberry Mille Cake
1.
Ingredients to prepare pancake skin: 150 grams of pancake powder, 330 grams of cold boiled water, 4 eggs, 30 grams of fine sugar, and 30 grams of milk powder.
2.
Put the eggs, cold boiled water, and fine sugar in a deep dish and mix well until the fine sugar is completely melted.
3.
Sift in pancake powder and milk powder and beat evenly.
4.
Strain the batter once.
5.
Use 3 small cups to put 90 grams of batter (I made an 8-inch layer cake, if you make a 6-inch cake, you only need 45 grams of batter) and set aside.
6.
Heat the pan, brush with a thin layer of oil, pour a cup of 90 grams of batter, shake it gently, let the batter spread evenly, and fry on slow heat without turning over.
7.
Buckle the pancakes upside down on the oil-absorbing paper, and separate each piece with the oil-absorbing paper. Do the same until all the batter is fried.
8.
Wash the strawberries, leave 4 large strawberries for surface decoration, cut the rest into slices and then into small grains, set aside. Add 600 grams of whipped cream to 60 grams of granulated sugar and beat it until hard foaming, then put it into piping bags for later use.
9.
Take a piece of pancake skin and place it on the bottom of the cake, then squeeze a circle of whipped cream, put in the strawberry diced, and smooth it with a spatula.
10.
You can also squeeze a layer of whipped cream after smoothing the cream and put on strawberry diced to smooth it. Repeat the operation for each layer until the last piece of pancake skin is placed.
11.
Use the chrysanthemum mouth to squeeze out 8 small flowers on the surface.
12.
Cut the remaining 4 strawberries in half, face up, and place them on the cream flower. Finally, squeeze a large cream flower in the middle, put the sugar man on it, and you’re done!
Tips:
1. It is best to filter the pancake paste after stirring to ensure that no powder is left.
2. Use chopsticks to stir the batter that has been standing for too long before pouring it into the frying pan to avoid starch precipitation.
3. Brush the frying pan with a thin layer of oil, pour out the excess, then pour in the batter, and fry it over a small fire, never use martial arts. You can see that the crust starts to bulge and white smoke is emitted around it. If the heating is uneven, you can pick up the frying pan and move the position manually.
