How to make a thin and tender crepe cake

Cake is mainly a kind of food that people use to celebrate birthdays. Cake is very popular because of its sweet and delicate taste. For some people who like to eat sweets, cake is an indispensable delicacy. Thousand-layer cake is also a kind of cake, and if you want to make the thousand-layer cake thin and tender, you need some skills. Here I will introduce how to make the thousand-layer cake thin and tender.

Materials

2 large eggs

20g powdered sugar

53g low-gluten flour

Milk 173g

10g butter

Step 1 After mixing all the ingredients, sift the batter twice and set aside. Prepare a larger spoon, the spoon must be big enough.

Step 2: Because I am making a one-pound layer cake, I use a non-stick pan with a diameter of 16 cm.

Step 3: Turn on the gas stove on low heat. Please note that there is also a slight fire on the outermost layer.

Step 4: Put the frying pan on, heat it, put your hand on the pan, and if you feel the palm of your hand is burning, it means the pan is ready. It takes about ten seconds.

Step 5 : Pick up the pot, quickly pour a spoonful of batter into it, turn it clockwise or counterclockwise quickly, and then immediately pour out the excess batter.

Step 6: Heat the pan. Because the batter is very thin, heat it for about three or four seconds, then use a prepared knife to gently scrape the excess batter.

Step 7: Scrape

After scraping in step 8 , lift the pan at the same time. The residual heat from the pan will cook the batter. Remove the scraped edges, then lightly pick up the edge of the remaining crust with a knife and the whole crust will fall off. Put the pot back into the oven to heat it, and while heating, flatten the poured crust and place it on wax paper.

Step 9: After smoothing the crust and heating the pan, repeat steps 5.6.7.8 to make layers of crust. Look, each one is so thin and tender.

Step 10: For the last crust, heat the pan and pour the batter in. Try to make it bigger and use it for the top layer of the crepe cake.

Materials

30g fine sugar

Dough:

30g butter

2 eggs

250ml milk

100g low flour

Cream filling:

Whipping cream 250ml

10g powdered sugar

4 mangoes

Half a piece of gelatin

Step 1: Prepare the ingredients. Choose large eggs and mangoes with a strong aroma that can be smelled through the skin, such as Datang Nong Mango, Thai Green Mango, etc.

Step 2: Stir the eggs and sugar, add flour and mix well, add melted butter, then add milk, mix well and sift, then put into the pan to fry the skin.

Step 3: Choose a flat non-stick pan with a small round bottom. Use a spoon to scoop about 30ml of batter. Shake the pan to spread it evenly. Fry on low heat for more than 10 seconds. The dough can be removed from the pan. Just fry one side.

Step 4: After frying a piece of dough, place the pan on a cold cloth to cool it down, then pour in the batter and spread it evenly, then fry over low heat, turn off the heat, remove from the pan, cool the pan, pour in the batter and continue frying, and repeat this process until all the batter is used up.

Step 5: Use a six-inch round mousse mold to press on the dough, gently twist it to cut it perfectly, and complete the trimming of each piece of dough to make the finished product more beautiful.

Step 6 Cut the mango into thin slices.

Step 7: Cut half a sheet of gelatin into thin slices, soak it in a small amount of butter, put it into a pot of warm water and stir with chopsticks to melt it in water. Gelatin can be dissolved at more than 30 degrees. It will be inactivated if the temperature is too high, so pay attention to the temperature of the water.

Step 8: After the gelatin liquid has cooled, pour it into the cream and mix well. Add powdered sugar to the cream and beat until it becomes non-flowing.

Step 9: Assemble a layer of dough, a layer of fruit and a layer of cream. Put it in the refrigerator for a while, then you can cut it into pieces and enjoy it!