Mango lasagna cake
By VicentaLakin
Here's a mango lasagna
Recipe Recommendations
- low-gluten flour 110 grams
- Chengfen 10 grams
- soft white sugar 35 grams
- whole egg liquid 100 grams
- pure milk 370 grams
- butter 30 grams
- light cream 30 grams
- sugar 40 grams
- mango meat appropriate amount
- sweetening
- fried
- an hour
- ordinary
Steps for Mango lasagna cake
1
Get your food ready
2
All of the thousands of coatings, except flour, are placed in a large bowl, evenly mixed (yellow insulated water melts into liquid form)
3
Get in the flour and mix it evenly to dry powder
4
Filtered twice, the face of the paste is evenly fine (if the paste has particles, it has to be scavengered and crushed with a razor), cover it and put it in a freezer for more than half an hour
5
Mangos go to the core and the mangos are cut in small pieces
6
500 grams of frozen light cream and 40 grams of white sugar, ice-free water, electric omelet for cream
7
Get ready for the pot, burn it hot, spoon it in half a spoon, get out of the fire, shake the pot, spread the paste evenly, don't turn it over, it'll fry it to bubbles
8
Just put it on the plate, put it down a little bit later, lay it down with your hands and finish all the pies
9
I'll lay a pie peel
10
Put on a layer of cream
11
Plus mango meat, a skin, a cream, a skin, a mango cream, and it's been made up all over again until all the pies are used
12
When you're laying the last floor, you can lay two cakes
13
This new mango lasagna is fine
14
The thick cream with the sweet mango
15
Come on。Mango lasagna cake Make Tips
When the cake is ready, it will be cut in the freezer for at least two hours, the knife to cut the cake will be sharp, the knife will be cut flat, every time it is cut, the knife will be wiped clean and cut again。