Original Thousand Layer Cake

1. Prepare the ingredients for the thousand layer skin: low gluten flour (cake powder), fine sugar, fresh milk, butter, and regular eggs;

2. Put the fine sugar and milk together in a bowl, stir evenly with a manual egg beater, and melt the fine sugar;

3. Knock the eggs into the milk and stir evenly with a manual egg beater;

4. Melt the butter in hot water in advance, pour the slightly warm butter mixture into the egg and milk mixture, and beat evenly;

5. Weigh and sieve the cake powder into the egg and milk mixture, and gently stir with a manual egg beater to form a batter;

6. Sieve the batter three times, and use a scraper or spoon to scrape off any lumps in the sieve until they all leak into the milk and egg batter. Stir again and sieve, making sure to sieve three times. The batter is very delicate;

7. The batter can be placed directly in a basin or poured into a measuring cup. The measuring cup has a small mouth, which is conducive to pouring the batter into the pot. Compared with the previous one, the batter is super delicate and smooth. It can be refrigerated for half an hour before use; I made 13 sheets of 8-inch batter, and if the technique is good, I can add a few more sheets;

8. Prepare a thousand layer specialized flat bottomed frying pan or a non stick flat bottomed frying pan, and use an electric ceramic or induction cooker to control the heat. If using an open flame, it is recommended to add an iron plate between the bottom of the pan and the flame for insulation; You don't need to pour a drop of oil into the pot. Pour the thousand layer batter into the pot, turn it into a pancake shape, until there is a big bubble in the middle, and it can be peeled off; Prepare a large plate, put the fried thousand layer pastry crust directly on the plate, and stack them one by one without using cling film;

9. Here's a little trick: Prepare a wet towel, remove the pan of the pancake skin from the heat, and place it directly on the wet towel. After the pancake skin is removed from the pan, pour the batter in the middle of the pan, and the batter will flow in all directions. Then, pick up the pan and evenly spread the batter; The advantage of using a damp towel is that it can cool down and prevent the batter from being fried and solidifying as soon as it is in the pot without flowing;

10. The fried cake skins do not stick to each other. First, take a piece and place it on a clean kneading pad or cutting board. Use the bottom of an 8-inch cake mold as a "maker" and place it on the cake skin. Use the tip of a scraper to scratch along the edge of the mold, and the excess cake edges will be removed; Other pastry skins are processed in sequence, with a uniform size for a more neat appearance; You can also use a mousse circle to directly click and save time; After processing the crust, wrap it with cling film and refrigerate for 30 minutes in the refrigerator;

11. Prepare 400g of animal light cream that has been refrigerated for more than 8 hours, 120g of pre softened cream cheese at room temperature, and 40g of fine sugar;

12. Pour granulated sugar into light cream, use an electric egg beater to beat at medium to high speed first, wait for the light cream to become thick, then turn to low speed and beat until it is thick and flowing;

13. Use an electric mixer to stir the cream cheese smoothly;

14. Pour all the cream cheese into the light cream and mix it evenly with an electric mixer at low speed. Beat the cream harder for easy application;

15. Take a pastry crust, place an appropriate amount of light cream in the middle, and then smooth it out evenly, trying to make it as thin as possible;

16. Stack the pastry crust and light cream one by one until all the inverted pastry crust is used up. Cover the last pastry crust with or without decoration, depending on personal preference;

17. The thousand layer cake is ready, put it in the refrigerator and refrigerate before consumption, the skin is more elastic, and the cream filling is cold and refreshing.