Melaleuca Mangifera(mang guo qian ceng )

Melaleuca Mangifera

Introduction:

"I've been playing baking for many years. I've only been fooling around in the kitchen. Later, more and more people have eaten my cake. They repeatedly asked me to share the recipe with you. OK, let's have a try. This mango layer has been made many times, and many people have been taught to do it, but it's the first time to take pictures of every step, because there is no helper... Remember to do it and forget to take pictures... This is the most complete shot I feel. I hope you can understand it, and communicate if you don't understand it! "

Production steps:

Step 1: prepare the materials and forget to make the film;

Step 2: mix low gluten flour with corn starch, add 140g milk and stir well;

Step 3: add the eggs and stir well, then add the remaining milk and stir well;

Step 4: sift the batter;

Step 5: add the melted butter and stir well;

Step 6: prepare the fried egg skin. This spoon is the amount of an egg skin. Of course, who think fried egg skin technology is good, you can reduce the amount, so fried skin is thinner;

Step 7: fry the egg in a non stick pan over high heat. The skin changes from white to yellow. Fry the whole skin until it bubbles. Do not fry on both sides;

Step 8: Fry 8 pieces of the same egg skin, and separate each piece with a fresh-keeping bag, so as to prevent the egg skin from sticking together and facilitate the cutting at the back;

Step 9: Fry 8 pieces of egg skins, separate and stack them with fresh-keeping bags to prevent the egg skins from sticking together and facilitate the cutting at the back;

Step 10: light cream, add sugar, beat with electric egg beater until stiff, add the gelatine liquid which is soaked in cold water, heated and melted, and stir well;

Step 11: take the floor of the 8-inch movable bottom mold as the mold, cut out 7 pieces of egg skin, and leave the most beautiful egg skin for paving; first put 1 piece of egg skin, add the right amount of cream, then add the right amount of mango and cream, and then put 2 pieces of egg skin, put a little cream in the middle of the egg skin, repeat this step for 3 times; basically complete the mango layer, and freeze in the refrigerator for 1 hour;

Step 12: use the air duct hot air to quickly blow around the mold, quickly demould, cover the cake with the bottom plate of the cake box, then turn the whole cake around, use the air duct hot air to quickly blow the bottom plate of the movable bottom mold, quickly demould, and finally spread a piece of uncut egg skin, and it's finished.

Materials required:

Low gluten flour: 90g

Corn starch: 10g

Milk: 280g

Butter: 30g

Eggs: 3

Cream: 650g

Gilding tablet: 1 tablet

Mango: right amount

Granulated sugar: 65 g

Precautions: 1. The steps of screening the batter must not be saved, otherwise the fried egg skin will have flour particles, which will affect the taste; 2. In winter, the melted butter will crystallize when added to the batter, so soak the batter in a plate of warm water to prevent the butter from crystallizing; 3. Add the gilding slice to make the butter harder, but if not, it is OK No, just put it in the fridge for a long time. 4. If you don't cut the egg skin, it's OK to spread it directly with cream and mango, but I think it's more beautiful after cutting.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: milk flavor

Chinese PinYin : Mang Guo Qian Ceng