food

Cake shell: 2 eggs

50 grams of low-gluten flour

20 grams of sugar

Milk100g

Corn oil 15g

Stuffing: whipped cream 120g.

Sugar 15g

Mango 1

working methods

1, egg+milk, add sugar and stir to melt, pour in low-gluten flour and stir until there is no dry powder, add corn oil and stir evenly (it doesn't matter if the batter is a little pimple), and sieve the batter twice to make it fine.

2. Heat the pan on low heat, scoop a spoonful of batter and spread it evenly. Heat it until the dough is cooked with big bubbles, take it out and let it cool.

3. Slice the mango for later use, beat it with whipped cream and sugar until it is thick, press down the skins one by one, put them in order, spread cream in the middle, scrape it flat, spread a layer of mango slices, fold both sides of the skins in half on the mango, and slowly roll them up from the first layer to make a towel roll. Wrap in plastic wrap and refrigerate for 2 hours, which tastes better.