Mango Melaleuca Ing

Mango Melaleuca Ing

1. Prepare all materials. Suggestion: If the whipped cream is not used soon, don't take it out in a hurry and store it in the refrigerator.

2. Mix low-gluten flour, cornstarch, and powdered sugar into the milk through a sieve. Use a hand mixer to mix well.

3. Use a water-free and oil-free bowl to beat the eggs in, and stir evenly with a manual whisk without whisking.

4. Beat the egg liquid, set aside.

5. Pour the egg mixture into the batter and use a hand mixer to mix it evenly.

6. Sift the batter.

7. Take a small amount of the sieved batter and add it to the melted butter, stir with a hand mixer until the two are melted and emulsified, then pour the emulsified butter into the batter, and continue to stir evenly, so that the butter is completely blended into the batter inside.

8. This is a mixed batter, which is called a melaleuca batter.

9. Props: Pancake plate, spoon about 3.5 to 4 scoops of batter on the pancake plate (it is best to stir before spooning), after spreading, put it in the microwave oven for about 1.5 minutes, or 1 minute and 10 seconds. almost. ＊＊＊If you don’t have a pancake plate, just use a non-stick pan on low heat. Brush a thin layer of cooking oil on the bottom of the pan before using it. Remember, just a thin layer, not too much, and almost nothing at the back. Need to brush oil. I personally recommend buying a pancake plate to make it easier to use. It's not muddy, and it's more convenient.

10. Put the smashed mullet on a plate, and put a fresh-keeping bag to separate the layer of mullet to avoid adhesion. After all dings, put them in the refrigerator for half an hour, not frozen. ＊＊＊The freshly made Melaleuca will be very hot, be careful, and it will be a bit wrinkled, it is recommended to quickly lay it out and place it well~

11. Next, we will use the time when the melaleuca is in the refrigeration to whip the whipped cream. Use an electric mixer to beat for 3 to 5 minutes, and it will usually be passed. ＊＊＊The whipped cream must be pre-cooled 12 hours in advance, otherwise the whipped cream will not be able to be sent. Generally, it takes 3 to 5 minutes, but if it takes too long, it will cause the oil and water to separate. This is a terrible thing! But it doesn’t matter, if oil and water separation really occurs, solution one, add whole milk powder and continue stirring (manual) Method two, heating and continue stirring (manual)

12. The mango is peeled and sliced. It is recommended that you slice it. It will look better in appearance and will not be uneven. Ding doesn't look good hahahahaha

13. Take out the refrigerated melaleuca, prepare the whipped cream and the sliced mango.

14. Put a layer of peel on the bottom of the 8-inch cake mold, then put the mango slices on it, and then spread the cream (you can also put the cream first and then add the mango slices) and so on, one layer after another.

15. When finished, cover with plastic wrap and put it in the refrigerator for more than 2 hours.

16. After two hours, it was taken out and demoulded.

17. Cut it up and have a bite~ (I had a problem while whipping the whipped cream, the group owner's cream looked a bit melted, but it's okay, just pay attention next time)

18. Finished picture.