Cooking Steps

1. 

   Step1:Pour the milk into the basin. Add 5g of sugar powder, 60g of low gluten, and salt slowly and evenly. Try not to have particles.

2. 

   Step2:Add an egg and mix well.

3. 

   Step3:Butter 6G. Heat insulation softened.

4. 

   Step4:Pour in and mix well. Refrigerate for more than 2 hours.

5. 

   Step5:The small pot I used is the non stick pot brought back from Korea. It's very easy to use.

6. 

   Step6:Cream 50g with sugar powder 10g. Beat to a little bit hard.

7. 

   Step7:First put on a layer of cream. Add the cut mango seeds.

8. 

   Step8:Layer by layer.

9. 

   Step9:It's done. Refrigerate.