Crust recipe:● 3 eggs, 250g of pure milk, 50g of low gluten flour, 25g of powdered sugar, 30g of cornstarch, 10g of unsalted butter

Centering recipe:● 400g of light cream, 20g of powdered sugar, an appropriate amount of fruits (mango, strawberry ●, durian, etc. can be)

! Remarks:This recipe can make- a 6 inch or 8 inch dozen or two dozen pie crusts, the amount of cream is enough to make a lasagna.

1. Melt the butter over water first.

2, milk poured into a bowl, and then add all the powder (low gluten flour, corn starch, powdered sugar) mix well, there are particles does not matter, and later will have to sieve.

3, 3 eggs beaten, so that the egg whites are not lumps on it, and then step 2 of the batter slowly poured into the eggs, while stirring while pouring.

4. Sift the batter from step 3 twice.

5, already melted butter to pour part of the batter into the butter for emulsification, emulsification and then pour back into the batter and mix well.

6, to determine the batter is not obvious large bubbles can be pancake operations, otherwise fried out there will be a lot of bubbles caused by large holes

7, prepare a pan, medium-low heat preheating, frying pancake crust with a small fire, be sure to small fire, be a little bit of patience, the crust bubbles can be used to scrape the edges of the tool, so that the crust automatically fall off.

8, fried pie crust wrapped in greaseproof paper or plastic wrap and put in the refrigerator for 30 minutes

*Pie crust is done this time we come to whipped cream

9, light cream one-time to add powdered sugar and then high-speed whipping, stiff whipping, you can pull up a small hook on the tip of the fruits cut into cubes or pieces of spare

10. The first thing you need to do is to put a layer of mango filling between each sheet of lasagna. Otherwise, it is easy to collapse, not shaped

After you are done, put it in the refrigerator. Refrigerate for three hours to set, otherwise it will not be good to cut