Mango Melaleuca cake(mang guo qian ceng dan gao )

Mango Melaleuca cake

Introduction:

"If the decoration of the cake is difficult for you, you might as well try this thousand layer cake. You can easily control the cake without any decoration technology. You can also wrap the cream in thousand layer skin to make a Banji. The method is simple. If you like durian, you can add it into the cream. The amount depends on your taste."

Production steps:

Step 1: cut mango into cubes and soak in salt water to prevent oxidation (standby)

Step 2: pour the egg yolk into the bowl, add the milk and stir well

Step 3: sift the low gluten flour and corn flour, add them into the milk and stir until there are no particles

Step 4: sift the batter twice, seal it with plastic wrap and refrigerate for 30 minutes

Step 5: turn down the heat with the induction cooker, brush some oil in the pan (brush as little as possible), fill a spoonful of Banji slurry, spread it in the middle of the pan, and spread it as thin as possible when spreading the skin

Step 6: after frying, stir it up along the edge of the skin, turn it upside down, pour it out and spread it on the cool baking net

Step 7: take a pan Ji skin, spread the whipped cream, then spread the mango seeds, and then spread some cream

Step 8: add mango and spread the second Banji skin

Step 9: repeat the operation several times

Step 10: put it in the refrigerator for one hour and take out a piece to eat

Step 11: slice

Materials required:

Milk: 500g

Low gluten flour: 160g

White granulated sugar: 10g

Egg yolk: 2

Corn flour: 40g

Mango: right amount

Light cream: moderate

Note: 1: you can spread more cream if you like

Production difficulty: ordinary

Process: others

Production time: one hour

Taste: other

Chinese PinYin : Mang Guo Qian Ceng Dan Gao