1. Prepare all the materials;
2. Beat an egg into a basin, put in fine sugar, and stir evenly by hand;
3. Pour the milk and stir well;
4. Weigh out the low powder and matcha powder to be used, mix well and sieve into a bowl of milk and egg liquid;
5. Use a spatula or hand pump to stir evenly, pour in the melted butter and stir again;
6. The evenly mixed batter is sieved, the particles on the filter sieve are crushed with a spatula, and the batter is covered with plastic wrap and placed in the refrigerator for more than 30 minutes;
7. Add powdered sugar to the whipped cream, beat it with an electric whisk until the pattern does not disappear easily, and put it in the refrigerator;
8. Prepare the mango, the batter after refrigeration becomes thick;
9. When baking the first sheet in a flat-bottomed non-stick pan, wipe the pan with very little oil. When the pan is cold, pour a spoonful of batter, which is about 40g, and heat it over a low heat;
10. Rotate the pot to make the batter flow evenly around. When the batter is solidified and the cake is slightly bubbling, use a spatula to shovel it into the plate and make all parts one by one; you don't need to put oil when baking later;
11. After the noodles are baked and let cool, put an appropriate amount of light cream on the side of the noodles next to the bottom of the pan, and put a piece of mango on top;
12. Put a little whipped cream on top of the mango, fold it up like a quilt, and put it on the plate; it can be eaten immediately or put in the refrigerator to eat;
Tips:The heat must be low throughout the whole process. After baking one piece, place the pan on a damp rag to cool down, or rinse it under cold water. When putting the batter, put the batter with one hand and turn the pan with the other. The cake does not need to be turned over; the yellow crust is the same. Formula, no matcha powder added;
