Mango lasagna cake

1

first, we're going to make a latte (i made 20 layers with these materials) with the following materials: low-banded flour, 100g, corn starch, 60g, eggs, six dispersed white sugar, 50g, pure milk, 500g butter, melted 500g, two boxes of pure milk

2

The eggs are ploughed into a pure milk mixture of sugar, and the mix is even。

3

Sifted into flour starch blends in two parts, evenly mixed

4

Three times the third-step mixed liquid is sifted (in this case it is important to have a direct impact on the mass of the millipelagic skin, depending on the circumstances, but at least three times) and the sifted mixture becomes thin。

5

The sifted mixture is mixed with pre-melted butter。

6

The mixture to be added to butter continues to be sifted once。

7

The pan is 70% hot, pours into a spoonful of thin, lasagna, turns the pan, waits for the skin to change to the edge of the skin (in about 2 minutes) and finishes the first lasagna

8

And so I put the cooked pie on the plate

9

When all the millenary skins are completed, the film is covered and placed in a freezer for half an hour。

10

we can make butter and mangoes in the freezer

11

Mango Chetin

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Cream goes to white sugar, and it's low, 2-3. If it's low, you can use one, you can use it, you can use it to separate it. Wen

13

i put four layers of mangoes on top of the cream so that the cream doesn't melt

14

YOU CAN ENJOY THE DELICIOUS MANGO LAYER ONCE YOU'VE PUT ALL THE PILED UP

One, a thousand layer of skin fluids must be sifted in order to ensure the quality of the pastry skin. Refrigeration is also intended to be patterned in the freezer, where the oil is inhaled into the cake skin, which is easily operated, where overheated skins are difficult to coat with cream (which melts), which is more than four hours before the cream is released, and the temperature determines the quality of the cream's hair. Creaming is a little bit of cream (I use two to three). Too fast or too hot, which could lead to the separation of butter, and don't ask me how I know. 4. [How to address the separation of butter and butter] pour separated water out of another water-free and oil-free bowl, leaving only a little bit of it in the original cream pan, with an egg-pumper running into the first circle, slowly discovering that water and oil are slowly mixed. It was then slowly added to the water that had just been poured, and it was possible to return to the status quo ante。