1. Prepare all materials
2. Butter melts in water
3. Pour the milk into the bowl, mix well 50g low-gluten flour + 25g corn starch + 30g powdered sugar, sieve, pour into the milk bowl, mix well
4. Beat the eggs evenly
5. Slowly pour the milk paste into the egg mixture, pour in while stirring, and stir evenly
6. Finally add the melted butter and stir well
7. Sift the batter
8. The sifted batter is very delicate
9. Preheat the pan, pour in the batter and fry on low heat
10. After the pancake crust has cooled, put it in the refrigerator for half an hour
11. Whipped cream + 20g powdered sugar (whipped until it can be decorated)
12. Mango diced
13. Prepare an 8-inch mousse ring
14. Put in a pie crust
15. Whipped cream
16. Put another piece of pie crust, put light cream on top of mango diced, and then apply the cream again, and then cover the pie crust.
17. Put a layer of cream on mango once, and finally put it in the refrigerator for more than half an hour. So it won’t collapse when cut into pieces
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
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