Mango 1,000 layers

1

six eggs, 60 g of sugar. 520 g of milk and 30 g of melted butter, evenly mixed。

2

scan 160g low-banded flour, evenly mixed and paste. spill the face with a leak, spare。

3

FULL PREHEAT, VEGETATIVE OIL, FIRE 200W-400W, PROPER FACE, DOWN TO THE BOTTOM OF THE POT, PASTE CONDENSED, SOFTLY FLIPPED, CAKES MADE. OKAY

4

light cream 500g with sugar powder 50g, cream, refrigerator storage。

5

Mango to the skin, Chetin, backup。

6

Take a pie skin, put a piece of cream on it, put an appropriate amount of mangotine on it, and then continue to put cream on it, shampoo, pile it up, and finally take a full, smooth-fried pie skin over it. It's done

1. The main focus is the crepe skin; the skin needs to be pan-fried thin and soft, so do not pour too much batter. If you pour too much batter, the skin will be too thick and the texture will be poor. The heat should not be too high, otherwise the skin will easily be overcooked and become hard. 2. Place the cooked crepe skins one by one on a plate or separate them with parchment paper to prevent them from sticking together. Once the skins have completely cooled down, they will not stick. 3. The fruit used in the mille crêpe can be changed according to personal taste; it does not have to be mango. You can substitute it with durian, strawberries, cherries, etc.