Face value out of mango lasagna

The main ingredients are low gluten flour, mango, etc., auxiliary ingredients are eggs, milk, butter, light cream, sugar, etc.,taste sweet, is a dessert cake.

[Ingredients]

120g of low gluten flour

[Sides]

3 eggs

4 mangoes

[Seasoning]

Milk 260 ml

50g of butter

260g of light butter

60g of white granulated sugar

[Mango lasagna]

1. eggs and sugar into the pan, beat with a whisk until frothy, pour in the low-flour mix;

2. pour into the insulated melted butter and stir well, pour in the milk and stir well into the batter, the pan is heated over medium heat, with a little melted butter sticking kitchen paper to smear the surface;

3. pour - - a large spoonful of the batter quickly flatten out, medium-low heat Fry until one side is lightly browned, pick up with chopsticks and turn over to cook, repeat the above steps and place the pancake on a baking sheet to cool;

2. The first step is to put the pancake on the grill and let it cool;

4. cut the mango into two halves, scoop out the core, and then cut the dices, whipped cream with sugar in ice water to more than eight points of hair;

5. take two slices of cake on the bottom of the plate, spread a thin cream, spread the mango dices;

6. put the cream to smoothen out the other slice of cake, cover the other - - and so on, until you have finished spreading all of the cake can be. ( Recommended cream and mango equal amount)