General flour: corn starch =4: 1.
Practice:
1. The ingredients are as follows:
2. Break the eggs, don't send them away.
3. Add milk and mix well.
4. Add low flour, corn starch and sugar powder and mix well. It doesn't matter if there are granules. Sieve them later.
5. Melt the butter in water, add a spoonful of batter and mix well.
6. Pour back the batter and mix well.
7. Sieve into a fine batter.
8. Heat the non-stick pan, add a spoonful of batter from the fire, evenly cover the bottom of the pan, and heat it over low heat.
9. When the crust rises, it means that it is cooked. Every time you add a spoonful of batter, you should stay away from the fire. Cover the batter and get angry again.
10. Wrap it all in oil paper and refrigerate it for half an hour. There is no need to separate each skin, because the skin has oil to prevent sticking. Take out the dough from the refrigerator and carefully tear each one before wrapping it.
1 1. Put a cake crust on the bottom of the six-inch movable bottom die, with the burnt side facing the bottom, put cream on it, put another layer of cake crust with cream on it, and put another layer of cake crust.
12. Spread the mango and put a circle around it neatly, because the cake won't collapse when cutting, and put it casually in the middle.
13. Cover the mango with some more cream and put a piece of cake crust. Two layers of cream, one layer of mango. Only in this way can the mango be supported.
14. Refrigerate for half an hour to one hour before demoulding.