#the 4th Baking Contest and is Love to Eat Festival #chocolate Melaleuca

#the 4th Baking Contest and is Love to Eat Festival #chocolate Melaleuca

1. Mix all the flours (low-gluten flour, cocoa powder, sugar, salt).

2. Add the eggs to the powder and mix slightly.

3. Add milk in small amounts several times and mix evenly; after mixing, you can also beat it with a food processor to reduce flour bumps.

4. Stir well and sieve 1-2 times to make the batter smooth and remove the gnocchi in the batter.

5. This is the smooth cocoa batter after sieving.

6. The butter melts into a liquid and puts it in the microwave oven on medium-high heat for one minute. If it is too hot, it must be left to warm up before use.

7. Add all the butter to the batter and stir quickly so that the batter absorbs all the fat.

8. After preparing the batter, cover it with a lid or wrap it in plastic wrap, and place it in the refrigerator freezer to stand for at least one hour.

9. Go to the refrigerated batter, preheat the non-stick pan on the heat, turn down the heat after warming up, pour in an appropriate amount of batter, and quickly turn the pan in the same direction away from the fire. The batter forms a pancake.

10. After about 30s, turn it over for another 10s; until all the batter is burned, I burned about 23 sheets. PS: The specific time depends on the firepower, the picture on the picture is almost the same.

11. Find a round mold (plates and bowls work, I use the bottom tray of the cake mold).

12. Cut one by one into the same disc.

13. To make the cream filling: add caster sugar and vanilla extract to the whipped cream, and whip until it is dry and foamy.

14. Combination cake: layer by layer in the order of crust, cream filling, pastry crust, and cream filling.

15. Do it slowly, don't worry, stack each piece of crust as much as possible, so that the final cake will look better.

16. Cover the top with a plate to compact the cake.

17. Keep it in the refrigerator for 4 hours