Mango and Causeway(mang guo tong luo shao )

Mango and Causeway

Introduction:

Production steps:

Step 1: beat the eggs with sugar

Step 2: beat until fluffy and thick, add honey and mix well

Step 3: add water and stir again

Step 4: add the sifted powder twice (low powder, baking powder)

Step 5: stir evenly and let stand for 15 minutes

Step 6: scoop a spoonful of batter into the preheated pan, heat it over low heat until the surface is covered with small holes, then turn over and fry slightly

Step 7: cream and sugar until stiff

Step 8: take a piece of Causeway bread

Step 9: squeeze a circle of cream in a decorative bag

Step 10: dice the mango

Step 11: squeeze another lap of cream

Step 12: take a piece of Causeway dough of similar size and cover it

Materials required:

Eggs: 2

Low powder: 92g

Water: 15g

Baking powder: 1 / 2 tsp

Honey: 25g

Fine granulated sugar: 45g

Cream: 150ml

Sugar: (light cream) 10g

Note: 1. The batter poured into the pot needs to be finished at one time, and the pause will cause the surface of the cake skin not to be integrated, but it will not affect the taste; 2. The flipped cake skin only needs to be fried until it is slightly colored; 3. If you don't like light cream and mango, you can change it according to your personal preference, or you can eat it directly; 4. Because the cake skin is relatively large, it may consume less heat and slow heat When baking, it can be changed to medium heat according to the actual situation. Remember to pay attention to the change of cake skin!

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Mang Guo Tong Luo Shao