1. Egg white separation
2. Butter melts in water
3. Pour the melted butter into the egg yolk and stir
4. Pour the low-energy flour into the egg yolk
5. Pour milk
6. I didn't sieve the low-energy flour, so I just beat it with a mixer.
7. When the egg whites are beaten until the fisheye bubble is big, pour in the confectioner’s sugar, pour in three times, and put it together with the baking powder the last time
8. Brush the baking mold with oil, pour the previously beaten flour into the baking mold, pour the egg whites in three times, pour the egg whites and turn them upside down. To avoid defoaming, do not rotate the baking mold. After setting it up, shake the baking mold twice. The big bubble burst out.
9. Preheat the oven at 140 degrees, put it in the oven, adjust the upper and lower tubes at 180 degrees, and bake for 30 minutes. This time to make the whipped cream for later use (not pictured here)
10. Cool the baked cake and buckle out. Cut the mango into cubes for later use.
11. Apply whipped cream to the cake tin
12. Because there is no special production equipment, I use a beef knife to smooth the back
13. Because I am not a professional, so how I like to mount casually
14. Decorate the cake with mango or the fruit you want to eat. Don’t rush to eat it in the refrigerator after the decoration, otherwise it will melt.
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