#aca烤明星大赛#mango Melaleuca Cake (6 Inches)
1.
Beat the eggs first (don't beat them), add fine sugar, and stir well. Sift in the low-powder (add the low-powder in portions, mix well each time). After all the low-powder is added, pour in the milk, mix well and sift (the purpose is to make the batter more delicate and without bubbles)! The skin is ready for frying.
2.
Prepare a 6-inch non-stick pan, fry it over a low heat (no need to add oil, there is butter in the batter), add the batter, shake the pan and spread it evenly, (In the picture, I add the batter and quickly stir it evenly, and spread it thinly underneath. Pour the excess batter back into the bowl) When the crust is full of bubbles, it is cooked, only one side is fried!
3.
The skin after frying is very beautiful. Hehe!
4.
After frying the skins, put the skins in the refrigerator. Prepare to cut the mango, and cut into small pieces is OK, not too small or too big, just a moderate size, I forgot to take pictures of this. sorry! Set the mango aside when ready.
5.
Just beat the whipped cream until it's not flowing, it can be harder, but don't beat it! I forgot to take pictures of this too, sorry!
6.
Finally, take out the dough, one piece of dough, one layer of cream, and one layer of mango. After each step of spreading, cover the top and press flat, and then spread it step by step!
7.
I’m lazy and only have 4 or 5 floors. Dear folks can lay a few more layers, and finally put it in the refrigerator for about 6 hours or overnight. The taste is better!
8.
Finished product
9.
In fact, this is the third time I have made a layered cake. If there is something wrong, please give me some suggestions!
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