The production process of home-made Melaleuca cake is as follows:

Prepare all the ingredients, pay attention! Milk and eggs are best served at room temperature.

Beat the eggs into a large bowl, add the fine sugar, and beat with a hand beater until the sugar melts.

Pour in pure milk and beat well.

Mix the low-gluten flour and glutinous rice flour evenly and sieve them in twice. Note: stir well before sieving the other half and beat well.

Add the melted butter and beat well again.

Sieve the batter for 2-3 times to remove the powder and big bubbles. The screened batter is very delicate, and then let it stand for half an hour.

Put a non-stick pan on medium heat and scoop in a spoonful of batter while the pan is still hot. Quickly lift the pan and gently rotate it in different directions, and the batter will be evenly spread at the bottom of the pan. Heat until it changes color, and then leave the fire after foaming slightly. Then put it upside down on the chopping board and let it cool, and finish all the batter as above.

Put the cooled dough into a plate. Take an eight-inch cake with a living bottom and decorate it according to the size of the cake crust. ,

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Take meat from fruit

Add powdered sugar to the cream and beat it until it is decorated.

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Put a cake on the plate first.

Spread a layer of whipped cream and put a layer of mango meat.

Spread a layer of light cream to increase stability, and cover it with a piece of cake crust.

Repeat the above steps, and finally cover with a layer of cake crust.

The cake needs to be refrigerated in the refrigerator for more than 4 hours or set overnight before cutting, and it will fall when it is just finished.