Corn oil 60g ? Glistening flour 15g Milk 120g ? 110 grams of flour. 6 eggs. Sugar 100 grams ? Mango 3 catty Light cream 600g Fine sugar 30g ? Sticky Rice

1, corn oil? Glistening powder mix well, add milk continue to mix, until the emulsification is complete, water and oil do not separate state

2, sieve to add low-gluten flour, cross Z and mix well, and finally add the egg yolks, mix well

3, egg whites to join the total sugar ****100g, three times to add the egg whites, first high speed and then low speed, whipped to stiff little sharp corners

41/3 meringue into the egg yolk paste cut and mix evenly, and then all poured into the meringue, cut and mix evenly

5, poured into the mold, the entire batter was stacked

6, the oven up and down heat 150 degrees for 55 minutes out of the oven, shock the mold, inverted and cooled to unmolded standby

7, the mango diced standby, the light cream poured into the basin with sugar whipped together.

8, a layer of cake embryo, a layer of light cream a layer of mango, put the side with transparent surrounded by a circle of mango on the side, and then put a layer of glutinous rice, a layer of cake embryo, and then squeezed the cream on the mango, and also put on the side, and then put a layer of cake embryo, and then finally wipe the surface, squeeze on the decoration can be.