1. Prepare the ingredients
2. Melt the butter, eggs, milk, sugar (40g), stir well, then sift in the low powder, and stir evenly with the matcha powder.
3. Filter the mixed roux through a strainer.
4. Prepare a non-stick pan (mine is 8 inches) two spoons each time.
5. Preheat the pan, then pick up the pan and pour two spoons of low-flour batter. Gently turn the pan until the roux is evenly spread, and then slowly wait for the dough to cook. (When the dough around the dough is rolled up from the pan, you can gently pick it up and turn it over and fry the other side)
6. Place the fried noodles on a cooling rack to cool. (Total 10 pieces of dough)
7. Cut the mango into small cubes, puree the durian, and whip the light cream.
8. Choose a piece of dough and smear whipped cream into the diced mango.
9. Add whipped cream and durian puree on the second dough, one layer of mango and one layer of durian at a time.
10. After finishing the top layer of whipped cream, sift matcha powder, put on the fruit decoration (the fruit can be varied, put whatever you like)
Tips:When frying the noodles, be sure to have a low heat, don't be impatient! I put a lot of cream, and I put a lot of diced mango, because I eat it myself, so the ingredients don’t need to be counted as the cost! So it looks a little ugly! You can use less cream if you are afraid of getting tired!
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