Mango Melaleuca
1.
Pour milk into the bowl
2.
Add powdered sugar, low powder and cornstarch
3.
Mix well with a manual whisk
4.
Beat the eggs into the bowl and use a manual whisk to break up
5.
When you pour the roux into the eggs, mix well
6.
Pour one-third of the egg batter into the butter bowl and mix well
7.
Then pour all the egg batter into the butter pan and mix well
8.
Sieve and stand still for half an hour
9.
Prepare a pan, heat it, and pour a tablespoon of batter
10.
Slowly open it into a circle
11.
Wait until the surface batter is set and take out the dough
12.
Then fry a noodle until all the noodles are fried
13.
Wrap it in absorbent paper and store it in the refrigerator for half an hour
14.
Mango cut into small pieces
15.
Whip the cream with icing sugar
16.
Then take out the dough and spread a layer of cream on the bottom of the cake mold
17.
Spread another layer of pie crust
18.
Then put on the cream
19.
Arrange the big mango cubes around
20.
Put the mango in the middle at will
21.
Fill in the gaps with cream
22.
Spread the pie crust
23.
Repeat the above steps, spread as many layers as you like, and put it in the refrigerator for half an hour, then take it out and cut into pieces.
Tips:
Note: After the egg batter with butter is mixed, if there are bubbles on it, it is best to let it stand for half an hour, so that the fried dough without holes on the top of the fried crust needs to be wrapped in oil paper and stored in the refrigerator, because This can absorb the fat produced during frying.
