1. Melt butter in insulated water and set aside.
2. Mix the eggs, sugar, pure milk and butter, and stir well.
3. After the low-gluten flour is sieved, mix and stir evenly, let it rest for 30 minutes, then put it into the pan for frying.
4. Choose a flat-bottomed non-stick pan with a small round bottom, scoop about 30ml of batter with a spoon, shake the pan to spread it evenly, turn on a low fire and fry for more than 10 seconds, the dough can be taken off the pan, just fry one side.
5. Take the dough off the pan and place it on a plate, let cool for later use.
6. Cut the mango into pieces and wait for it to be set aside
7. Mix whipped cream and granulated sugar, and use an electric whisk until the lines are clear.
8. Assemble one layer of fruit, one layer of fruit, and one layer of cream, put it in the refrigerator for a while, then you can cut it into pieces and enjoy!
9. Dangdang~A beautiful finished product!
Tips:1. The batter can be fried about 12-15 slices, the thinner the better.
2. Mango can be replaced with soft fruit such as durian or peach
