Filling part: 200 grams of cream, about 5 mangoes.
Production: (6 inches)
"1" Eggs, powdered sugar and low flour are mixed and stirred into tendons. This action takes about 2 minutes.
"2" Add milk and water in several times and stir well.
(3) Adding vegetable oil, stirring evenly, and sieving with a sieve to prepare Banji pulp.
〈 4 〉 In a pot, turn the fire to the minimum, spread a spoonful, fry until the surface is solidified and dry, (the original formula is to fry until both sides are golden) and let it cool for use.
"5" sends cream to 9 for distribution, spreads mango for decoration and sprinkles sugar on the surface.
"7" combination: a layer of skin, a layer of cream, a layer of mango, a layer of cream.
Note: I think the most difficult thing about the whole cake is how to control the heat when frying, because it will be burnt if you are not careful. Before, Master Xiaoqing taught me a very good method, that is, put the A Mu Si ring with the same size as the cake in a pot, and then coat it with batter, and the skin will be just the same size as the cake. After frying, you don't need to cut it, and the thickness of the skin will be easier to control.