Mango lasagna cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 200g
- eggs of 3
- corn starch 30g
- white sugar 50g
- milk 500G
- yellow diamond 40g
- mango appropriate amount
- light cream appropriate amount
- sweetening
- fried
- several hours
- simple
Steps for Mango lasagna cake
1
Except for butter. Put low-banded flour. Corn starch. Sugar. Eggs. The milk and other materials are mixed。
2
The flour mix is evenly sifted. Butter is heated with water and added to flour. Smash the freezer evenly for one hour。
3
Mango cut。
4
With a pan of pancakes. The cakes will turn up when the bubbles rise. Then cool off。
5
Cream cream with a proper amount of sugar。
6
One layer of cream put on mango. In the freezer for more than three hours. You can cut it open。
7
The pans are small enough to fry more pie. The pile of lasagna cake will be higher. I do 10 inches. And then you put eight inches on it. Get rid of the edges of the irregular pie skin. So the cake is not that high。