1. This is only part of
2. Beat the eggs into a basin, add an appropriate amount of white sugar and 300 ml of milk and mix well, then sift in low-gluten flour and cornstarch and stir until there is no granular shape, then pour in the melted butter, stir again until combined, the amount of cornstarch is more than If the amount of low powder is more, the skin will be more elastic, and the butter and heat insulation water will melt
3. The mixed batter is sealed with plastic wrap and placed in the refrigerator for half an hour. During this time, the whipped cream can be whipped. Add the right amount of white sugar to the cream until the pattern does not disappear easily, that is, it will not fall off when it is turned upside down. Put it in the refrigerator and diced the mango. spare.
4. Take the batter out of the refrigerator and fry the skin in a non-stick pan over a low heat. When it has solidified, turn off the heat and take the pasta. Be careful to burn your hands. I probably use a tablespoon of batter for one skin. Just keep it in the refrigerator for ten minutes
5. Take the dough out from the refrigerator and spread it face up on the cake tray. Then add two layers of cream and add diced mango to the third layer until the dough is used up.
6. After setting it up, put it in the refrigerator for a while, take it out and cut it with a knife soaked in hot water.
Tips:The amount of white sugar depends on your own taste. When spreading the noodles, it must be on a low heat and it must be a non-stick pan. Be careful! Do it for the first time, don’t spray if you don’t like it
