Mango Layer Cake
1.
Material preparation.
2.
One egg plus 2 egg yolks plus 30 grams of powdered sugar.
3.
Whisk evenly with a manual whisk.
4.
Add 200 grams of milk and mix well.
5.
Sift in 100 grams of low powder and stir evenly.
6.
Add 25 grams of butter melted in water and mix well.
7.
Sieve the batter twice, put in plastic wrap and refrigerate for 30 minutes for later use.
8.
Put a non-stick pan on the fire until it is 60% hot, scoop a spoonful of batter, and gently shake the pan to spread the batter. Fry on low heat until the dough bubbling.
9.
Scoop out the halberd skin with a wooden spatula.
10.
Place a layer of pie crust and a layer of plastic wrap. Fry all the crusts one by one. The top crust is slightly larger.
11.
Dice the mango and set aside.
12.
Add 25 grams of icing sugar and beat the whipped cream to 9 to distribute. The texture is obvious.
13.
Take a pie crust, spread a layer of cream, and spread a layer of diced mango.
14.
Cover with a layer of pie crust.
15.
Spread another layer of cream.
16.
Spread the diced mango and cover the crust until all the crust is used up.
17.
Appreciation of the finished product.
18.
Appreciation of the finished product.
19.
Appreciation of the finished product.
20.
My greedy cat can't wait to refrigerate for 4 hours, and can't wait to eat it. It only freezes in the refrigerator for half an hour. Take it out and take pictures quickly. The cream didn't freeze well. It seems to be flowery, but there is no way to regret it. It is completely impossible to tell the greedy cat to restrain her from the temptation of food.
21.
The greedy cat can't wait for the result. For greedy cats, every time she waits for a photo, she drives her crazy.
22.
The rest of the greedy cat the next day, quickly pat it again. The levels are distinct and beautiful.
23.
Structured.
24.
Frozen cream, beautiful layered mango cake.
25.
Appreciation of the finished product.
26.
Appreciation of the finished product.
27.
Appreciation of the finished product.
