Mango Layer Cake
1.
Cut the mango into cubes and soak in salt water to prevent oxidation (standby)
2.
Pour the egg yolks into the basin, add milk and mix well
3.
Sift low-gluten flour and cornstarch, add it to milk and stir until there are no particles
4.
The stirred dough is sieved twice, sealed with plastic wrap and placed in the refrigerator for 30 minutes
5.
Use an induction cooker to turn on a small fire, brush some oil in the pot (as little as possible), and spread a spoonful of pancake paste in the middle of the pan. When spreading, try to thin it
6.
After frying, pick it up along the edge of the pancake skin, turn it over and place it on the grilling net and let it cool.
7.
Take a piece of pancake skin, spread whipped cream, and then spread mango cubes, and then spread some cream
8.
Put mango on the second pancake skin
9.
Just repeat the operation a few times
10.
After making it, put it in the refrigerator and refrigerate for one hour, take it out and eat it.
11.
Diced
Tips:
1: If you like cream, you can apply more
