1. Stir the eggs evenly, add the fine sugar and milk, heat for 30 seconds, warm up for use
2. Add milk and stir evenly, sift into low powder and stir evenly into a thin batter
3. Microwave the butter for 10 seconds (heat over water to melt), pour it into the batter and stir evenly
4. Sift the paste, put it in the refrigerator and let stand for half an hour
5. Put a small piece of butter oil in the pan, heat it, scoop a spoonful of batter (about 70 ml) and fry it to solidify, do not turn it over
6. Fry the batter one by one. Let cool for use
7.
Wash mango and strawberry, cut into cubes and set aside
8. Take a clean, oil-free and water-free container, add ice-cold whipped cream and sugar, and beat (first slow at low speed, and high speed when there is bubbles), and it will be a triangle without falling.
9. Place the unfried side up on the countertop, spread the whipped cream, make two layers at a time, spread the cream on each layer from the third to the sixth, and then spread some mango flesh, and then spread the cream , And then spread the next piece of pie crust (you can spread it as you like)
10. After completion, wrap it in plastic wrap and refrigerate for 4 hours (better taste)
Tips:It is best to use a round pan (because my family’s square egg crust is not ideal but it can be eaten)
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