Main Ingredients

2 eggs two bottles of pure milk

Low gluten flour 160g butter 30g

Light cream 500ml sugar 40g

Mango lasagna practice steps

1.? First of all, two eggs (no need to separate the yolks and whites, let them together) and milk (two bottles, that is, we usually drink plain milk, about a bottle of 250, I forget) together, then pour in the low-gluten flour, and continue to stir into the state of thin batter.

2.? Butter melting. I chose to melt it over water and pour it into the batter. Continue to stir, mix well, strain and store in the refrigerator, the clock starts, 30 minutes.

3.? Light cream and sugar together Beat with a whisk until creamy. Also put in the refrigerator. Wait until the end and then take it out.

4.? Take out the thin batter and start making the crust. I'm using a smaller pan, so a spoonful of stainless steel soup ladle will do the trick. Shake it from side to side to disperse it evenly. Bake over low heat on a gas stove (tried induction, it works but it's very hard to master and burns easily. Bake with the fire, holding the pan shaking a little, slightly under the good, so do not use a very heavy, oversized pan, more tired). About ten sheets of crust can be baked. (Let the pan cool slightly after each one)

5.? Wash, peel and slice the mango. (Technically unskilled, mango dicing failed! Think slicing is easier. Of course, do not eat mango can be replaced by other fruits, I think a little softer better, such as durian or something)

6.? Take out the cream, everything is ready to start. A layer of crust, a layer of cream, a layer of mango (mango layer please also coated with cream, so that the mango and cream together) a layer of crust 。。。。 Depending on how much crust you need or have. Just keep getting it like that and then hem the edges to make the cake look better. After that put it in the fridge for about three hours to make the texture a little better and then you can come and eat it.