Mango Layer Cake

Mango Layer Cake

1. Cut the mango into cubes, soak in salt water to prevent oxidation (standby); pour the egg yolk into the basin, add milk and stir evenly

2. Sift low-gluten flour and chestnut powder, add them to milk and stir until there are no particles

3. Pass the stirred dough through a sieve twice, seal it with plastic wrap and put it in the refrigerator for 30 minutes

4. Heat a non-stick pan at 130 degrees, brush some oil (as little as possible), put a spoonful of pancake paste, spread it in the middle of the pan, and spread the skin as thinly as possible

5. After frying, pick it up along the edge of the pancake skin, turn it over and place it on a cooling net.

6. Take a piece of pancake skin, spread an appropriate amount of whipped cream that has been whipped and refrigerated, and then spread mango cubes, and then spread a layer of light cream

7. Spread the second panji skin and repeat steps 6 to 7 9 times

Tips:

1. Dilute the skin as much as possible when frying, and remember to brush the oil to avoid sticking to the pan;
2. Those who like durian can put durian meat;
3. The pulp should be spread evenly, otherwise the finished product will not look good.