1. Weigh the ingredients
2. Stir the eggs and sugar first
3. Pour the milk and stir well
4. Butter melts into liquid
5. Sift in low flour, and stir evenly with cornstarch
6. Pour the butter and stir
7. It seems that butter is not easy to stir in winter, so I put it in a hot water pot and stir it evenly
8. Stir the batter through a sieve, usually 3-5 times, the main thing is to reduce the gas
9. The filtered batter is very delicate
10. Place a cold pan on the stove and scoop a spoonful of batter to spread out naturally. Turn on a low heat and cook until cooked.
11. There are many small bubbles on the top of the frying, that's it
12. The fried cakes are placed on greased paper, and each piece of cake should be prepared with a piece of greased paper for adhesion, because the cakes are very thin and soft
13. Every time you fry the next piece of cake, put the pan on a cold towel to cool down, and then pour the batter
14. A total of 10 pieces were fried, then put them in the refrigerator for 1-2 hours
15. 150 grams of cream, 15 grams of sugar to beat
16. Send it a little harder
17. Mango diced
18. Take a piece of cake and put it in a six-inch chiffon mold, spread a layer of cream, sprinkle a layer of diced mango, and so on.
19. Just decorate it at the end! I don’t know how to decorate flowers, so I just put some fruits
20. Finished product
21. Finished product
22. Finished product
Tips:Don’t cut it up immediately after it’s done. Keep it in the refrigerator for a while and then cut it. That way the cream will look better when it’s cut in shape.
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