1. Pour eggs, milk, and white sugar into a stainless steel basin and beat evenly.
2. Pour in low-gluten flour and mix well. The butter is insulated and the water melts and pours it inside.
3. In order to make it more delicate, filter 3 times with gauze to form a viscous liquid.
4. Heat a pan on a low heat, use a spoon for rice, scoop a spoon of the batter into the center of the pan, tilt and turn around, the batter will spread over the bottom of the pan. Shovel around the side of the pan, then buckle the cake on the plate, and make all the batter in turn. I made 15 sheets of these batters.
5. After all the noodles are made, put them in a fresh-keeping bag, put them in the refrigerator, and then get the fruits.
6. Prepare the mango pulp and cut it into small pieces you like.
7. Take out the whipped cream from the refrigerator, divide it with ice water, and whip with white sugar.
8. Cut the pie crust into the same size as the box. When spreading, first spread the crust, then a layer of cream, then put the crust, the cream, spread to 3 sheets, put a layer of fruit after spreading the cream, and then continue to spread the crust and cream overlappingly. Layer the fruit, spread 3 times and it will be full, and finally spread it on top with thicker butter, put the fruit, cover the lid, put it in the refrigerator for 4 hours before eating. This ratio can make 3 boxes of 709ml.
9. The layers are rich and the colors are well matched, just fatter! Haha! Looks like eating two boxes and gaining two catties! Uh……
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