Materials ? lasagna crust Gluten free flour 110g sugar 35g whole egg 100g whipping milk 370g butter 30g light cream 30g filling Mango flesh moderate amount of light cream 500g sugar 30g

Zero basics to make mango lasagna cake (8 inches) how to do ?

Prepare all the ingredients

Take the core as the center, divide the mango into three parts

The part with more meat, use the tip of the knife to cut out a square grid

Arch the hand to turn upwards, and then use the knife to cut the flesh along the skin

Start to make the lasagna crust: melt the butter in hot water until liquid

(Tips: you can also melt it in the microwave oven or the oven a little. (Tips: you can also melt the butter in the microwave or in the oven with a little heat)

Mix the eggs, cream, sugar, salt, milk and melted butter together, and beat with a hand pump

Continue to sift in the low-gluten flour, and beat with a hand egg pump until basically grain-free

Repeatedly sift the batter three times, and the sifted batter is uniformly fine (Tips: if there are any particles in the batter, you need to sift it with a spatula and grind it down). (Tips: If there are particles in the batter, use a spatula to crush them while sifting)

Cover with plastic wrap and let it sit in the refrigerator for half an hour or more

(Tips: Let the batter sit for half an hour or more after mixing it in order to let the ingredients blend into each other, and then the crust will be soft and resilient)

Prepare a non-stick pan, and heat it up over a low flame

(Tips: To make lasagne, it is very important to choose a pan that is non-stick, so that it is not sticky). (Tips: To make lasagna, it is very important to choose a pan that is non-stick, preferably a pan)

Remove the pan from the heat, pour in a spoonful of batter, shake it immediately, and spread the batter evenly without flipping it over

(Tips: 1. Stir the batter before frying the crusts, so that it won't result in a somewhat over-thinned and somewhat over-thickened crust

2. Try to make the same portion of batter for every spoonful

3. The lasagna crust liquid for this recipe (This recipe makes about 10-13 8-inch lasagna crusts

4. Frying the crusts is the key, so be patient, don't turn them over, fry them until they bubble)

Wait until they bubble, then they're almost ready

Immediately invert them onto a plate

A little bit of coolness, and then spread them out with your hands

All of the crusts are ready, spread them out one by one and press them into a circle with a mousse circle

These are the best ways to make a lasagna. Mousse ring and press round

(Tips:1. Let the pan cool a little bit each time you make a crust, otherwise if the pan is too hot, the batter will be burned when you pour it in, and the lasagna crust will not be flat enough.

2. You can let the temperature of the pan drop naturally at room temperature, or you can prepare a damp cloth and wipe the pan with it after making a crust to make the temperature of the pan drop even more

3. If you prefer a less flat crust, you can also cut off the extra lasagna crust without using a mousse mold

4. If you don't have a mousse mold, you can try to make it with the mold of a chiffon cake as well

Remember, if you are not sure what you want to do with a mousse mold, you can try to use a chiffon cake mold to make it.

Take away the skin of the outer ring that was cut away, put aside to cool

Light cream with sugar and beat until eight points, that is, the texture of the state

With the help of the mousse ring shape, first spread a pie crust, smear a layer of cream

Put another pie crust, smeared with a little cream, and then add mango meat, and finally with cream to fill the layer

And then a layer of skin layer of cream, a layer of skin layer of mango cream, a layer of skin layer of cream, a layer of cream, a layer of cream, a layer of cream, a layer of cream, a layer of cream, a layer of cream, a layer of cream, a layer of cream. One more layer of cream, one more layer of mango cream, and keep repeating until all the crusts are used up

Spread the last layer with two crusts, and chill in the fridge for 30 minutes or more to unmold

(Tips:1. The reason for spreading two crusts is to make the lasagna more beautiful, because the lasagna crusts are relatively thin, and a single crust may be transparent.

2. If you want to make a taller lasagna, you can leave the mousse mold on, refrigerate it to set, and then lift the mold halfway up and repeat the above action)

Arrange some diced mango and mint leaves on the top to decorate, and this refreshing and incredible summer dessert is ready

(Tips:1. Put it in the refrigerator and chill it for at least 2 hours before you cut the pieces.

2. The knife used to cut the cake should be sharp and crisp.

3. Wipe the knife clean after each cut before cutting the next one)

The thick cream~looks very tempting