1. All ingredients are ready
2. Beat the eggs, add lemon juice to remove fishy
3. Add starch and flour to the milk and mix it evenly into a paste
4. Add the egg liquid to the roux
5. Add white sugar to the milk and egg paste and mix well
6. Butter melts in water
7. Add the melted butter to the milk and egg batter
8. Stir well
9. Sieve the stirred liquid, it will be more delicate
10. After sifting, put it in the refrigerator and start processing the mangoes
11. Mango can be diced
12. Can be cut into strips
13. You can also whole small mangoes directly
14. After processing the mango, take the liquid out of the refrigerator, and use a flat-bottomed non-stick pan to sear the skin on a low heat. The first skin is not even if the method is not mastered.
15. Because there is butter in the mixed liquid, there is no need to grease the bottom of the pot
16. Keep the heat on a low heat, cook one side, and cool the pot a little after you finish baking. Otherwise, if the pot is too hot, the liquid will be formed directly after putting it in. There is no way to ensure the roundness and uniformity of the dough. After baking all the dough, put in the refrigerator.
17. Start whipping the whipped cream so that it won’t fall off
18. Take the dough out of the refrigerator, with the slightly pasty side facing up, and start applying the cream layer by layer
19. Add mango
20. I put three layers of mango
21. Finished product
22. Cut and taste
23. It tastes better if you can't finish it and put it in the refrigerator
