The mud is really suitable for summer, the color is beautiful, the powder has a refreshing taste, the sweetness is enough but it doesn't make people feel tired, and the ice and cold seems to melt in the mouth. This kind of taste can only be understood by people who have eaten. This time, I made the mud in my memory in the layer cake. Fang Zi was inspired by the Sth.. in the kitchen and made some improvements. The color of the full-screen girl's heart is accumulated in layers, and the taste of the mud is interspersed with it, with more layers and sense of existence. This is a piece of cake that is not enough after eating. Fill it with a spoonful and fill it into the stomach, let you discover the love for summer, there are so many layers:)
9 eggs are broken up, 150g of fine sugar is added to the egg mixture three times and stirred evenly.
Pour 840g of milk, 300g of low-gluten flour by sieving and mix until no particles.
Finally, pour 75g of cooking oil and mix well. Batter is sieved for use.
Take a non-stick pan, heat to 120 degrees with a small heat, pour 1 scoop of batter, shake the pan, let the batter spread evenly inside the pan, and simmer until the batter solidifies and bubbling, take it out and put it on the drying rack Cool on.
After ironing 4 original cakes, add 4g, 8g, 12g, 16g and 20g red head powder in the batter, and then use the same method to make the gradient cake, each brand is 4, and finally 10g 2 pieces of red cabbage are ground and cooled.
Take a piece of oil paper or cling film, put on a cool cake, and stack them one by one. Press out the crust with a 6-inch mousse ring to make each crust the same size and spare.
400g 荔浦芋头 and 80g purple potato peeled slices steamed, crushed hot.
After crushing, put it into the pot, heat it on low heat, add 60g of fine sugar, stir fry while stirring, stir fry until the mud can stir into a dough with the spatula, and cool for use.
Take a bowl of cooking, pour 40g of whipped cream and 40g of cream cheese, add 20g of sugar, use an electric egg beater to evenly distribute it, then add the cooled mashed mud and mix well into a milky mash.
The crust is smeared with milk and scented mud, layer by layer, from deep to shallow to deep, and then taken out in the refrigerator for 1 hour. Dotted with strawberries, smashed with mud!