Manufacturing method of mango thousand-layer board
Manufacturing method of mango thousand-layer board
4. Slowly pour the egg liquid into 2, stir while pouring until the egg liquid and 2 are completely mixed, and sieve until there are no particles.
Manufacturing method of mango thousand-layer board
Manufacturing method of mango thousand-layer board
Manufacturing method of mango thousand-layer board
Manufacturing method of mango thousand-layer board
Manufacturing method of mango thousand-layer board
10. Because the crust with butter and ice is easy to tear, don't be afraid. Auxiliary tools include wood wire ring, flat plate and plastic wrap. Remember, the paved thousand layers will be upside down, so choose the best fried skin at the bottom. All the skins are smooth and face down, that is, the kind that has not touched the bottom of the pot before. Whether it is cream or mango, it should be about 0.5 to 0.8cm away from the edge (forgive me for my strict size requirements in fashion design).
Mango Melaleuca and Banji 1 1. Come on, let's start paving the road. Tips will tell you the reason for this bedding. Remember the formula! Put the mousse circle on the flat plate, with a layer of skin+a layer of thin cream+a layer of thick cream+a layer of mango (the outermost circle of this layer of mango should be paved neatly, and there should be no too many fortresses in the middle, otherwise it will not look good when it is finally cut)+fill the gap between mangoes with a little cream+a layer of skin+a layer of thin cream. My mousse circle can only be paved with two layers of mangoes. If you want to continue, press this formula. )
Manufacturing method of mango thousand-layer board
Manufacturing method of mango thousand-layer board
skill
1. Any mixing process should be small to avoid bubbles, otherwise it is a waste of time to let the batter stand after it is done.
2. If there is no unsalted butter, you can use less concentrated oil instead, such as olive oil.
3. Adding corn starch to the batter will make the final dough not easy to break.
4. The fried crust and the cake just laid should be wrapped with plastic wrap. One is to put them in the refrigerator, so that there will be no odor, and the other is that the edges of the skins will not dry.
5. After the last cake crust is fried, cool it at room temperature. Don't wrap it in plastic wrap and put it in the refrigerator immediately because everyone knows that hot things have steam. If you wrap it in plastic wrap and put it in the refrigerator, it will become water, so dripping it on the cake crust will affect the taste of the cake crust.
6. Because the mango layer is heavy, the weight of the mango layer can't be well supported by a layer of cake crust. When laying mango, you should lay a circle around the periphery and two layers of cake crust and one layer of mango, all in order that the cake will not collapse when you cut it at last.
7. When reversing, press the upper and lower plates tightly!