Mango Melaleuca
by annyuan
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. The whipped cream and the raw materials other than the mango are alive together, 20 grams of sugar are put in, and the remaining 30 grams of sugar is used in the filling. Sift the batter after mixing. Heat a pan on a low heat, pour a spoonful of the batter, and spread it out. When the dough is solidified, you can take it out, continue to make the next dough, and make the dough in turn.
2. Beat the whipped cream with the remaining 30 grams of sugar and set aside. Take out the refrigerated noodles, peel the mango and cut into small cubes. Then apply a layer of whipped cream, add diced mango, and then layer the skin, layer by layer.
3. Put the prepared Mango Melaleuca in the refrigerator.
4. Take it out and cut into pieces when you need to eat it.
5. Since there is no low-gluten flour at home, I use ordinary flour, so the ratio of flour to starch is 1:1. If low-gluten flour is used, the amount of starch should be appropriately reduced.
