Beat in 2 eggs, about100g (floating within 5g is acceptable), and then add 35g sugar.
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Beat the sugar and eggs into small bubbles.
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Add 30g corn oil or 30g melted butter.
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Well played, but no oil stars.
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Add160g low-gluten flour, or you can choose to add milk first and then low-gluten flour, but it needs to be sieved three times.
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Stir evenly
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You can pour 470 grams of milk in several times (so that it can be stirred better) and mix well. This step is a bit difficult, don't be discouraged.
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Why put flour first and then milk? Because in this case, the flour below will not have particles and will be smoother.
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Even
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Sieve once ...
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The screened batter is super smooth, and then the dough is spread out.
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Pour the batter into the pot with low heat and pour out the excess.
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It would be nice if the big bubbles were blown out. Take it out carefully.
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This is an 8-inch pan. After paving, I use 6-inch wood wire to cut off the excess to look good.
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All the pieces are ready. I laid them 18 times, and I ate the remaining four pieces because they were not delicious.
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I usually make a thousand layers of this formula, that is, 250ml of cream and 25 g of sugar. If I make two thousand layers, I need 500ml cream and 50 g sugar. Of course, this is my dose. Some people think it's too small. You can add some cream. It depends on the number of sheets you put, or the size of the skin, and how much cream you like. After all, some people like more cream, and 250ml of a thousand layers is definitely not enough. Yes, 350-400 ml.
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Put it in a flower bag
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Last time my mother-in-law's birthday, I bought a thousand-layered one with a Qifeng interlayer, which was delicious, so I also used a Qifeng this time. I spread a layer of cream cake crust first, and then added a layer of Qifeng cake.
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Add another layer of cream, then the crust, then the cream.
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Add fruit, I add mango, then cream and pastry, anyway, I play by myself.
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I also added cherries.
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Edge, anyway, I play by myself. I used 14 cake crust, and I ate four more pieces without extra cream.
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You can eat it directly, or refrigerate it for 2-4 hours to taste better, or refrigerate it overnight. It should taste good, too. Cold storage must be sealed (plastic wrap, glass box, cake box and so on, otherwise it is unsanitary and afraid of odor)
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The dough is really delicate.
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Cut it open and have a look. Are you satisfied?
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Delicious and beautiful
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Does it taste good？
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