Mango lasagna cake

By VicentaLakin

Mango lasagna cake

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Steps for Mango lasagna cake

  • 1
    Must have tools, egg-hiters, electron scales, six inches of pan, and a flour screen. Family choice tools
  • 2
    Pasta: All the skin parts are poured into the egg basin (butter insulated and melted), about a minute low-speed, largely non-particle-free, and flour is sifted to another bowl (which can be understood as filtering) for half an hour in the freezer
  • 3
    Fried skin: Take the appropriate amount of paste and pour it into the pan, and turn the pan fast enough to cover the whole pan. When there's a fire, when there's a bubble around the skin, the bubble in the middle of the cake skin can come out. (or shake the bottom pan a little hard, and the skin can move as a whole). Scrambling: Prepare a large plate, a flat pan pours over the plate, shakes gently down, and the skin falls off and doesn't burn. I can fry 13 skins with a 6 inch pot, only 10 for the first time
  • 4
    A BOWL OF ICE WATER IS PREPARED AT A TEMPERATURE OF LESS THAN 4 DEGREES AT THE TIME OF THE DISCHARGE, OTHERWISE IT IS EASY TO SEPARATE WATER AND MILK. LIGHT CREAM 250G, 12 GRAMS OF SUGAR, 13 GRAMS OF LACTATION, POURING INTO AN EGG BASIN AND POURING INTO AN ICE WATER BASIN (A TOTAL OF ONE TENTH OF CREAM, THE BEST PROPORTION EVER). REMEMBER TO HAVE NO WATER ON THE EGGBATH, NO WATER ON THE HEAD OF THE EGGBRUSHER, AND STILL NO ICE WATER ON THE CREAMBATH
  • 5
    Three strokes at a medium speed, and when it starts to become dense, the clockwise turns to the egg beater. When you hit a thick print like a map, you can turn one to two laps along an eggbath. There's no very thin, semi-liquid cream on the visual side
  • 6
    I'm a 12-skin, three-skin fruit if you don't have 12 skins. Down
  • 7
    And lay it on the third layer of skin, and then on the fruit, and put it in the butter
  • 8
    IT'S ALL FINISHED. OK, WRAP IT UP. IT'LL FREEZE FOR FOUR HOURS OR TWO HOURS

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