A thousand-storey cake

1

[Preparing] Take an empty eggbath, no oil, no water。

2

[producing egg fluids] are placed in eggs (four, approximately 200g) and fine sugar (90g), evenly mixed with an eggbeater (manual and electric), adding anja milk, and then continuing to mix, mixing and then putting it aside。

3

"Choose paste" sifts flour into mixed materials (eggs, sugar and milk) mixed before it was sifted, then torn to the point where there were no particles, no creeps, and then put the paste next to it

4

[Improve a sense of mouth] and add pre-melted Andja cheese and Andja butter to the mixed paste, and then evenly mix. I've chosen both cheese and butter, and I've come from the Anja network, and I've used them many times。

5

[filtration freezer] filters mixed paste two to three times with a filtered paste (the paste after filtering will be more subtle and smoother, making a better skin taste and appearance). The filtered pasta is placed in the freezer for one hour (a crucial step, the later the paste will be more delicate and the skin made softer)。

6

[preheat pan] Prepare the pans and stoves, and have a clean brush that can be used for oil, and a clean razor used for skin removal. The little fire preheats the bottom of the pot, and this part of the trick is never to use fire, and the paste will burn。

7

[Producing skins] Spills in the bottom pan, all of the oil, all of the paste, and turn the bottom pan, so that the paste is evenly distributed on the bottom of the pan. Let's move fast, or the face is condensed in the pot and the skin is too thick to use。

8

When you see the mid-skin bubbles, you'll be able to make a pot, you'll split the edges with a razor, and you'll be able to make a pot in about 10 seconds。

9

[Repeat] Repeating the seventh and eighth steps, making about a dozen faces is enough, making mistakes in the process, and it doesn't matter. The amount of pasta preparation itself is more, like I said, making more than 20 faces, of which 13 are selected. The advantage of doing this is that a thousand-storey cake will look better。

10

It's gonna be nice to have a nice, clean face. If the relatives are perfectists, who feel that the skin is not round enough and that the edges are not right will affect the beauty of the product, I've got a little trick too – to put a proper plate on the skin, to cut the edge slowly with a small knife, or to fold three to four faces together, faster. Once this is done, we can move on to the next step: cream

11

[Preparing for] the production of cream has some pre-preparation work: materials and tools such as light cream, egg-baskets, egg-beaters, etc. are to be placed in the refrigerator for a period of time (light cream is to be frozen 10 to 12 minutes at a temperature of 7 to 10°C); ice bags are to be placed under the eggbasket at the time of discharge to prevent friction and heat. These must be prepared in advance。

12

Prepare another clean (waterless and oil-free) eggbasket for a fully refrigerated light cream. If you need anything, Anja Network is a good option。

13

[Put the cream] turn the electric puncher to the medium speed, pass around a minute, slowly add fine sugar (60g), then shift the slot to the high-speed, with two minutes. By the time the cream can see a clear line, the eggbeater will not drop the cream. The sequence of PS. is very important and cannot be fully high-speed, and the cream will be simply inoperable。

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PS. THE SEQUENCE OF THE SLOTS AND SPEEDS OF THIS ELECTRIC EGG-PUMPER IS IMPORTANT. IT IS NOT POSSIBLE TO OPEN ALL THE SPEEDS, AND THE CREAM BECOMES DIRECTLY INOPERABLE。

15

after the cut fruit slices were added to the distributed butter, evenly mixed, and the special cream of a thousand-storey cake was finished (fruit is my favorite strawberries, you can choose the fruit you like, slice it easily, cut it easily mixed, and you can do as you like)。

16

When we're ready for cream and skin, we can start the last step. This floor will be added to the floor until all the skins are run out

17

Once it's finished, you press a smoother plate or plate to adjust the upper and lower sides of the center of a thousand-storey cake. Then put it in the freezer for at least two hours. Here's a little trick to share with you: to freeze as long as possible, because it's hard to fix and cut。

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That's why we're here! When you get it out of the fridge, it's time to share your work. ♪ Click my head into my space to get more recipes ♪

1. When making cake cakes and snacks, I am a complete fan of Andja, preferring to use Andja butter and Butter. It's because Anja has a better taste, a smoother taste, a particularly good taste in her mouth, and after eating her mouth, there's a bit of cream in her mouth; and it's because Anja has a better hair and a more stable cream shape. And the most critical point is that their raw materials are artificial and that individuals feel more comfortable and safer. Also, the sweeter is better than the usual. It used to make bread. 2. Why is it that many newcomers make thicker faces? The first is, of course, indecency, and the second is, because there are so few faces that you think it will be thin, and the more it will be, the less it will be. The right way to do this is to put more paste on the ground, and then the extra, unsoiled paste, or liquid state, and then go back to the paste and sift in flour