Mango balls
By VicentaLakin
It's made for the sweet-skinned activities, and it's made out of slices of butter, and it's a very distinct layer of skin, and it's also fragrance. The water has added fresh mangoes to the omelette, and it's more puffy and doesn't taste sweet
Recipe Recommendations
- low-gluten flour 125g
- high-gluten flour 85g
- salt 2g
- water 120g
- butter 40g
- flaked butter 185g
- light cream 100g
- milk 85g
- sugar 15g
- condensed milk 15g
- egg yolk of 2
- Mango diced appropriate amount
- corn starch 3g
Steps for Mango balls
1
Eggskin first: put flour and butter in the main basket. Butter's for direct use without unfreezing
2
It's like tacos
3
Add water and salt and make noodles, crosses them with a knife, then covers them, freezes them for half an hour and makes them lax
4
The loosely smooth pasta opened up a little bit, and I turned it into a circle, which was the most convenient thing to do with four corners, and the pre-soft butter softened to the same level of softness as the pasta, so it worked better。
5
It's so tight
6
Let's do it with a cane. Don't just do it. It'll be even
7
And then the right and left folds, and the membranes continue to freeze for about half an hour
8
Take it out again and turn it off and continue to freeze for about half an hour. This action is done three times in total。
9
And then it's turned open again, and it's about three millimeters thick, and it's a little bit thick on the surface. Pink
10
Roll it out and cut it in a little bit
11
Take a little noodle, put it in the egg tatter, then push it from the middle to the side with your thumb, and keep an eye on the side
12
I've done a lot of things at once, and I've been able to use them, and I've been able to move them directly to the tin follicle
13
Then do the water. Milk and starch and sugar are fully balanced
14
And then the little fire starts and leaves
15
The yolk spreads slowly into the milk fluid, and it's tumbled quickly to prevent the yolk
16
Full and balanced egg cream
17
Add milk to be fully evenly mixed18
Add light cream and mix it all up
19
Sift the eggs to make the finished product more delicate
20
Mango Chetin
21
Put the mangoding in the egg peel first
22
The sift pours in。
23
The oven is 200 degrees preheat for five minutes
24
Fifteen minutes in the oven
25
It's so high when you're baked, you can see a grunt roll
26
The roasted eggs are out of the oven
27
It'll fall a lot when it's cold. It's the best thing to eat while it's hotMango balls Make Tips
The sheet butter used in egg tart pastry is a type of butter specifically used for making puff pastry, providing better flaking and layering than butter blocks. However, be sure to buy animal-based butter sheets. Never buy plant-based ones, as they are artificial and contain trans fatty acids.