Mango 1,000 layers
By VicentaLakin
Sixty-one Children's Day, making an easy, delicious cake and making a big baby at home
Recipe Recommendations
- eggs 3 only
- milk 250g
- low-gluten flour 50g
- powdered sugar 25g
- corn starch 30g
- unsalted butter 10g
- light cream 400g
- mango appropriate amount
- sweetening
- fried
- an hour
- ordinary
Steps for Mango 1,000 layers
1
Salt-free butter is insulated from water to melt and is to be used. The powder in the material is sifted into the milk and is evenly mixed with the manual omelet。
2
Also clean the egg basin, knock all the eggs in, break them out with a hand-plug, and don't use the omelet。
3
The milk paste in step 1 is poured into the egg fluid and is evenly mixed with the manual omelet and sift。
4
A small amount of paste is added to the melted butter, which is mixed with a manual omelet to the extent that the two are fully soluble. The creamed butter was added to the paste, in order to fully integrate the butter into the paste. With big spoons, the paste is thin. If not, more bubbles would require 15 to 30 minutes。
5
It's three minutes of hotness, a spoonful of paste (a large spoon for Chinese soup!) and a shake of the pan to make the face evenly prepared (usually the first and second skins are ugly, don't mind)。
6
After 1 to 2 minutes of frying, the skin rises a little, and it's ripe. Scratches or chopsticks are quickly pulled up and laid on oilpapers. Wrap it up and put it in the fridge for half an hour。
7
Creaming cream (with sugar powder, which is based on the individual population) to the flower state (with a thread, with a small pointy hook), mango to get the meat and slice it in thin form. The mango grains are harder to handle than the mango slices。
8
With an eight-inch living-dependant mold, a nice side of the skin, a layer of cream, a layer of mango (as you like to do, you need a layer of skin) and a layer of skin。
9
The freezer (without ice level) lasts for more than two hours, and the film can last. You don't need a mold。