1. Prepare materials
2. Add 20 grams of sugar and milk to the beaten eggs, mix and stir
3. Gradually add the flour and yam powder and mix well
4. Add a few drops of lemon juice, melt the butter in water, then pour it in and stir evenly
5. Fine mesh sieve to filter out small particles
6. Set aside the filtered custard
7. Find a spoon, one spoon is the amount of cake crust at a time
8. When the pan is heated to 60% hot, pour a small spoon of batter and quickly rotate the pan to make it evenly flat.
9. Fold the finished pie crust. I use an 8-inch pan, 16 pieces of finished products
10. Whip the remaining 30 grams of sugar with whipped cream
11. Whipped cream
12. Cut mango into pieces and set aside
13. Take a pie crust (smooth side down) and put the cream and mango
14. Start wrapping, roll up one side, and fold the two sides in the middle
15. Finally turned it over and finished. (It is more delicious to eat after putting all the packages in the refrigerator)
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