#the 4th Baking Contest and is Love to Eat Festival#mango Melaleuca Cake

#the 4th Baking Contest and is Love to Eat Festival#mango Melaleuca Cake

1. Mix the egg liquid, white sugar, and salt in the main ingredient together with a whisk and stir evenly

2. Add low-gluten flour and stir until smooth and no particles

3. Put the butter in a frying pan and heat it on high heat until the bubbling color turns brown and then remove from the fire. Prepare a damp cloth and let the pan sit on the damp cloth for a few seconds to cool down

4. Pour the butter into the batter and stir well

5. Add the milk little by little and stir well, then add the next time

6. Clean the pan and heat it up with a fork and fork a small piece of butter (outside the recipe) and spread a thin layer of butter in the pan

7. Pour a large spoonful of batter in the center of the pot. When you pour the batter, keep the pot away from the fire. Shake the pot slightly to spread the batter evenly. Fry over a low heat until the surroundings are slightly browned.

8. Use a spoon to gently scoop up the sides of the cake Use a larger spatula to turn over

9. After frying, place it on a shelf and let it cool. You can change a layer of tin foil to prevent drying. The 17-cm-diameter batter pan I used can make about 11 cakes. After making a crepe, the pan should sit on a damp cloth to cool down. , Reheat the pan and wipe it with butter.

10. Stack all the cakes together and cut them into neat circles according to 6-inch mousse rings or cake molds

11. Peel the mango and slice into thin slices

12. Part of the mango slices are cut vertically from the middle, and part of the slices are cut into small square slices

13. Add 20g white sugar to the whipped cream in two times and beat until firm

14. Take a layer of crepes, spread a layer of cream, and spread a layer of small mango slices

15. Cover with a layer of crepes

16. Repeat this action until the last slice of crepe is covered. I made 12 layers in total, with a little more light cream on the top layer

17. Decorate the freshly made mango rose flower, and Melissa chocolate ball, cover with a hood and refrigerate for 3-4 hours to set, or eat the next day overnight