Mango lasagna cake
By VicentaLakin
From Tinry's sweet square, making eight inches of cake。
Recipe Recommendations
- large eggs
- milk 250g
- ordinary flour 50g
- corn starch 30g
- white sugar 20g
- butter 10g
- Casta cream sauce appropriate amount
- Champagne mango of 4
- light cream 50ML
- sugar 2 teaspoons
- food coloring a little
- sweet fragrance
- fried
- several hours
- ordinary
Steps for Mango lasagna cake
1
Eggs mixed with sugar。
2
Add milk to mix。
3
Scan flour and corn starch。
4
Blend. It doesn't matter if there's particles, but they're sifted
5
Into melted butter。
6
Two rounds, 30 minutes。
7
Ten inches flat, not hot, pouring into a big spoon of powder。
8
The small fire is fried for one to two minutes and the bubbles are ripe on the surface。
9
They are stacked with oilpapers or film protection, all of which are packed and frozen in the fridge for 30 minutes. Let the pie skin absorb the oil。
10
Mango wash。
11
Cut Ting. The edge and the middle split open。
12
Frozen pastry. It won't stick。
13
Take a nice face and put it in an eight-inch cake model. (Clock simulator can be.)
14
Put on thin Castile butter sauce. (or light cream with a blow.) I can see my recipes in Castile butter sauce
15
Put a piece of pie on it and put a light pressure on it。
16
Scratch the casta butter, and a circle of more rules-based mango-ding, so that the cake can be better supported, with a corner mango-ding。
17
And a thin layer of Castile butter, filling the gap between mangoes
18
And a layer of pie skin
19
The freezer freezes for more than 30 minutes, strips it off。
20
Light cream with sugar and edible pigments is distributed to non-moveables, and is filled with bouquets。
21
Just decorate the cake。
22
Very good mango thousand layers。
23
Eat。