Difficulty: Side dish (intermediate)
Duration: 30–60 minutes
1 egg
Milk 85g
Low gluten flour 18g
Cornstarch 10g
Unsalted butter 4g
Light cream 140g
8 g of powdered sugar
Fruit in moderation
1. 1. The butter melts in water.
2. Beat the eggs and add the powdered sugar and stir well.
3. Sift the low gluten flour into the egg mixture
4. Pour the milk into the egg mixture as well
5. Pour the melted butter into the egg mixture and stir evenly, and then filter it with a strainer, and the skin will be smoother and smoother if you filter it one more time.
2. Turn the pan on low heat, no need to put oil, use a spoon to scoop a flat spoon of pie crust liquid to the pan, turn the pan, so that the pie crust liquid is evenly spread inside the pan (pay attention to see, can not let the crust produce large bubbles burst off, a little small hole does not matter)
Once the crust is cooked, pick up the crust with a chopstick, set it aside to cool, and repeat this step until all the crusts are done.
It is better to put the finished crust in the refrigerator for 10 minutes and then take it out and spread it, this is my little secret!
Because there is no mousse ring at home, it is laid directly on the plate layer by layer.
3. Lay a layer of crust at the bottom, a layer of cream, another layer of crust, a layer of cream, spread some of your favorite fruits, and cover with some cream. Continue to repeat this action until all the crusts are laid, but pay attention to the crust to be aligned to look good, basically laying two layers of cream, the third layer of fruit, so that the cake can hold up, if there is fruit in each layer, the crust will not be able to collapse.
4. Look at the finished picture, very beautiful Oh, no need for a mousse circle to do it, my recipe is adapted by myself, about 12 crusts of 7 inches of cake can be made. I forgot to shoot the process and can only write a tutorial.
There is no need to put oil in the pan, you must slowly fry the dough over low heat, and you can't be anxious. I think the cream still has to be spread a little closer to the crust, but it can't be too close, and if the crust is not neat, you can cut off a little crust with a knife to reshape it