Ingredients: 220ml milk, 2 eggs, low-gluten flour 100g, butter 15g, 20g powdered sugar, 250g whipped cream and 2 mangoes.

Beat the eggs and sugar together and stir well.

Pour in the milk and sift in the low-gluten flour.

Melt butter and water and pour into the previous step.

Stir well, be sure to break the dough bumps, and then sieve the batter.

Then cover the batter with plastic wrap and put it in the refrigerator for about half an hour.

Spread a little butter on the pan after a low heat, then put a spoonful of batter in the pan and turn the pan to spread the batter evenly throughout the pan.

After the dough is bulging, it can be poured into the plate, and there is no need to turn it over during the spreading process.

Let the dough cool, during which time you can dice the mango.

Add 40g of white sugar to the whipped cream, then beat it with electric egg beater, and make it small and sharp.

Put two pieces of dough on a plate, then spread a layer of whipped cream and put another layer of dough.

Spread whipped cream and then put mango, then spread whipped cream and then put the top skin, about 2-3 layers thick, then put some mango, and then just a layer of whipped cream and a layer of skin.

The prepared cake tastes better when it is put in the refrigerator for a few hours.

2. Making a Melaleuca Cake Composition At noon today, I went to my grandmother's house, and grandma said to make me a Melaleuca Cake.

I danced with joy and watched my grandmother do it. I saw grandma pour the noodles into the basin and then add some water.

Grandma told me that the water can't be exchanged too little, the water is hard, and the Melaleuca cake is not delicious; You can't mix too much water, otherwise you can't make a thousand-layer cake. To make up the noodles, grandma took the noodles out of the basin and put them on the chopping board, and then pulled the big noodles into many small pieces.

Grandma sprinkled some noodles on the chopping board, picked up a small piece of it and put it on the sprinkled noodles. She rolled it into a disc with a rolling pin. Then sprinkle salt, materials and oil on it, and then fold the disc repeatedly until it is a small ball.

Finally, the spherical dough is rolled back into a disc shape. Seeing this, I think it's really troublesome to make such delicious thousand-layer cakes.

Thinking of this, I quickly took a towel and kept wiping my grandmother's sweat. Grandma smiled and asked me, "Do you eat steamed or oil kang?" I didn't know how to eat it, so I said, "Whatever."

Grandma heard this, picked up the vegetable pot, put it on the stove, poured a lot of oil, and told me, "more oil can make it crisper, but less oil can eat less." Come on, go and wash your hands. "

When I heard this, I ran to the pool outside to wash my hands. When I came back, my grandmother said, "Well, try it." I took a bite of Melaleuca Cake, which was really fragrant and crisp, many times stronger than that sold in the market.

I can't help but give my thumbs up and say to my grandmother, "Grandma! You are really great! " .

3. Learn to make a fruit salad composition Today, when we heard that we were going to make a fruit salad, we all jumped three feet with joy.

The fruits brought by the students are rich! There are snow-white pressed pears, golden bananas, green watermelons, purple grapes, red apples and golden tomatoes ... It's really colorful and mouth-watering. Let's prepare first: fruit knife, plate, basin, salad dressing and yogurt.

Then we washed all these fruits and peeled them with a peeling knife. After about 15 minutes, everything pays off. Finally, we washed and peeled all these fruits. Then, Miss Huang cut these fruits into cubes.

The diced cubes are small and exquisite, with different colors, such as bright red watermelon, snow-white pear, orange banana, pale yellow apple and red tomato ... Put them in the basin, and the flowers are colorful and pleasing to the eye. Start mixing fruit salad.

Pour the sauce first. Teacher Huang opened the lid of the salad dressing and poured all the salad dressing in. Colorful fruits and salad were like a hazy layer of smoke. Then stir the fruit, and Mr. Huang scooped it up with a spoon, turned it over, scooped it up, turned it over, and soon it was mixed.

Finally, add milk, fruit salad is like dressing up a dress, which makes us drool. Finally, it's time to taste. Wow! It's delicious, the apples are fragrant and crisp, the bananas are soft and sweet, the pears are sweet and sour, the watermelons are juicy and delicious, and the melons are cold and refreshing ... It's a magical taste, which makes people never tire of eating them.

From making fruit salad today, I understand: if you want to do anything well, you must do it yourself and think carefully before you can do anything well. "The paper is never shallow, and you never know how to do it."

That's the truth.

I have a lot of wonderful after-school life about making mango pudding. My happiest thing is to make snacks with my mother.

In the afternoon, my mother asked me to make mango pudding. My mother and I went to prepare the materials together. After two minutes, all the materials were found, including mango, sugar, water and gelatin powder. All the materials are ready. Let's start making mango pudding. Mother cuts a part of mango into small squares first, and then I crush the remaining mango meat with a spoon until it becomes juice. Mother brought a glass of water, poured it into the pot with mango juice, added some sugar and gelatin powder, stirred it together, and then cooked it on fire until it boiled. I looked at it. Wow! How cute! The contents of the pot slowly rose upward and turned into a flower. The smell of mango came on us. What a delicious paste! Mother picked up the pot and poured the paste on the plate. Then, she put the chopped mango on it. Wait until it gets cold, then put it in the refrigerator.

In the evening, I took out the mango pudding. I tried it and it tasted ok. Although the mango was a little sour, it was made by my mother and me. A little sour is nothing. I hope to make greater progress next time.

This is my interesting after-school life.

5. Writing a composition for dessert 1000 A bowl of fragrant mango sago is placed in front of me, and my saliva has flowed to my mouth. Pay attention! I'm not in a dessert shop, but at home. I made this mango sago myself. It's a shame to say that I've never been in the kitchen before. Let me show my talents today!

First, I pour water into the pot, put it on the gas stove and fire it to make it boil. Then, pour the sago prepared in advance into the water. At this time, it is necessary to keep stirring, so that the sago will not stick to the pot and burn. Stirring and stirring, I found that the original white sago became translucent at this time, much like fish eggs. The hot air in the pot keeps rising, and my arms are so hot! Not only is it hot, but my arms are getting sore. Go on, don't stop, I silently cheer myself up. Hold on for a while and then look carefully, and the white dots in the middle of sago become smaller and smaller. Ok, you can turn off the fire now, cover the lid, and after about fifteen minutes, you can get out of the pot. Take out a big basin that can leak, pour all the sago into it, and put it under the cold water tap to make it qq. Finally, pour sago into a glass bowl, cover it and put it in the refrigerator.

Sago has been cooked. I took the mango out of the refrigerator, washed it, and peeled it. I had some difficulties in peeling it. Mango is too soft, and the planer is not easy to cut. It took me a lot of effort to cut half of it, and my hands were covered with mango juice. Worst of all, I squashed the mango. My mother, who was watching, kept nagging: "Look at you, you don't do any work at ordinary times, but now it's okay!" I got mango juice all over my hands ... "I don't need a planer for the rest of the mangoes.

6. How to make mango Melaleuca mango Melaleuca at home 1. Pour eggs and fine sugar into a dish, beat with electric egg beater at low speed until foaming, and pour in low powder and stir. 2. Pour in heat-insulating melted butter and stir well, and then pour in milk and stir well to form a batter. Heat it in a pan over medium heat, and smear the surface with a little melted butter with kitchen paper. 3. Pour in a spoonful of batter and spread it out quickly until one side is slightly browned. Stir-fry with chopsticks, repeat the above steps, and put the fried cake on the baking net to cool. 4. Dice the mango, add sugar in fresh cream and ice water until it is distributed to more than eight. 5. Spread two cakes at the bottom of the dish, spread thin cream on them, and spread diced mango. 6. Smooth them with cream, cover another cake, and so on until all the cakes are spread, and decorate them with appropriate amount of fruit.

7. I made mango Melaleuca cake six times. It was beautiful, but everything was deformed every time. The refrigerator was frozen for one night. I consulted the master of Nanning Xia Lang cake. The method of mango Melaleuca cake is as follows:

1, Tanbanji skin

2, make cream cheese stuffing.

3. Mix in mango fruit.

4. Plastic surgery

5. Decorate the cake surface

Second, the crust material

A: 250g of milk, 30g of powdered sugar, 50g of low flour, 30g of corn starch, 4 eggs (three whole eggs and one yolk), 20g of butter,

Stuffing material

B: 450g of whipped cream, 55g of baby sugar, a little vanilla extract and 350g of fresh mango pulp.

Making:

1, milk into the container;

2. Mix low flour, corn starch and powdered sugar;

3. Sieve the powder into the milk;

4. Stir well with a manual eggbeater;

5. Put three whole eggs and one yolk into the bowl;

6. Stick the manual egg beater to the bowl wall and break up the eggs;

7. Slowly pour the milk batter mixed in step 4 into the egg liquid, and stir evenly while pouring;

8, until all poured;

9, sieving, the flour at the bottom of the sieve is gently scraped into the batter with a scraper;

10 to obtain a uniform and delicate batter;

1 1, butter diced;

12, insulation water melting;

13, take a little sieved batter and pour it into butter;

14, stir evenly;

15, then pour the stirred emulsified butter batter into the remaining milk batter and mix well;

16, let stand for half an hour;

17, take a non-stick pan;

18, heat for a while with a small fire, then take a proper amount of batter and scoop it into the pot, hold the pot with your hand and shake it open and spread it out;

19, fry on low fire until the batter is formed, and remove it;

20. Make all the crust in turn, and refrigerate for half an hour after wrapping;

2 1, peeled and pitted mango, and diced for later use;

22. Pour the whipped cream into a clean basin, add sugar, then turn to high speed at low speed;

23. Take out the refrigerated crust and tear it one by one;

24, 8 inch round die bottom put a piece of cake crust, reverse side up;

25. Apply a little whipped cream;

26. Cover a cake crust and flatten the surface to make the cream evenly distributed;

27. Repeat steps 25-26 twice;

28. Put the cream into the piping bag, cut the mouth, and squeeze the cream in a round way;

29. Evenly put mango pulp;

30, squeeze the right amount of cream, smooth;

3 1, cover with a cake crust;

32. Repeat steps 24-27, layer by layer, until all the cake skins are put away and the mold is full;

33, put in the refrigerator for half an hour to finalize the design;

34. Put a tray at the bottom of the mold, invert the Melaleuca cake and take off the mold;

Tips:

1, the batter is mixed and sieved, which can make the cake crust more delicate;

2. If there are many small bubbles in the sieved batter, it needs to be left for half an hour before frying, so as to avoid too many air holes in the crust;

3, when the pancake skin is used, use a small fire, and the batter can be removed after molding;

4, fried crust, piled up one by one, tiled, all done and put in the refrigerator for half an hour;

5. The 22cm non-stick pan used this time has 18 crust, and the finished product has 16 crust.

6. With the help of the movable bottom cake mold, it is more convenient to pile up and shape;

7. After demoulding, you can decorate according to your own preferences.

8. How to make mango Melaleuca 1. Pour eggs and fine sugar into a plate, beat with electric egg beater at low speed until foaming, and pour in low powder and stir. 2. Pour in heat-insulated melted butter and stir well, and then pour in milk and stir well to form a batter. Heat it in a pan on medium heat, and apply a little melted butter to the surface with kitchen paper. 3. Pour in a spoonful of batter and spread it out quickly until one side is slightly browned. Stir-fry with chopsticks, repeat the above steps, and put the fried cake on the baking net to cool. 4. Dice the mango, add sugar in fresh cream and ice water until it is distributed more than eight times. 5. Spread two cakes on the bottom of the dish, spread with thin cream, and spread with diced mango. 6. Smooth with cream, cover with another cake, and so on until all the cakes are spread, and decorate with appropriate amount of fruit.