Thousands of floor fruit cakes (6 inches)

Recipe Recommendations

• low-gluten flour 150 grams
• eggs of 2
• milk 200 grams
• oil 25 grams
• fruit powder 5 grams
• fine sugar 40 grams
• salt appropriate amount
• whipped cream 500ml
• vanilla extract appropriate amount

• sweetening
• melting
• several hours
• ordinary

Steps for Thousands of floor fruit cakes (6 inches)

1

raw material for tea crumbs: 150g, two eggs, 200g milk, 25g oil, one spoon of fruit powder (5g), 40g fine sugar, a little bit of cream pie with salt: 500ml fresh cream, 20g fine sugar, a few drops of vanilla decorated: proper tea powder

2

Scanning low-banded flour and powdered tea powder with fine sugar and salt even

3

Pumping into eggs, pumping them out, mixing them with flour and pouring them into milk three times, pouring the oil in, making them softly smoother

4

Paste the face and put the film in the freezer for at least an hour

5

Find a pan with a flat bottom, start a little fire for a while, prepare a small plate of oil and a brush, wash a layer of oil on the bottom of the pot and pour it into the right amount of paste, and shake the pot immediately for about 20 seconds to make the face a flat, round-sized pancake little fire, to be condensed with the face, and then turn over with your hands, and fry the pot for another 8 to 10 seconds until it's over.

6

Pancakes are folded while they're warm and flat, covered with a skin-skinned film, so they're cool

7

Pumping down the cream with fine sugar and vanilla to the surface of the cream. But when there's a bit of mobility, stop separating the cooled croquettes, folding them together, wearing a moose circle or using a small plate as a reference, cutting off the unsophisticated side, picking up a cake, putting cream on the bed, razing it with a razor, folding up the next one, then finishing it up

8

Thousands of-storey cakes will be frozen in the fridge for at least three hours

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