Melaleuca peel: 8g of butterfly tofu, 3 330ml milk eggs, 80g of low-gluten flour, 20g of corn starch 15g, 20 g of butter, 30g of sugar, and 0/g of salt.
Sandwich: whipped cream 230g cream cheese 50g sugar 18g.
working methods
1. Butterfly tofu with milk.
2. Beat the eggs, sift in the low-gluten flour and corn starch, and stir well. Add sugar and salt and stir well.
3. Melt the butter in warm water, pour it into the milk batter, stir it evenly, and sieve it twice to get a delicate batter.
4. Turn the heat of the pan to low heat, brush a little oil and a spoonful of batter, lift the pan for about 10 second, turn it over and fry it for a while, put it on a plate covered with plastic wrap, fry all the batter repeatedly, stack all the dough neatly, cover it with a proper bowl or wooden circle, cut off the excess dough, and dry it for a while before laying.
5. Beat cream with sugar until 5, add cream cheese and continue to beat until hard. Fold a layer of cream in turn, decorate the surface and sprinkle with powdered sugar.