Chinese Food
Mango Cake
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This recipe is sweet. The recipe is very good. It's hard to make. No change. Because I think the formula is very good. Not sweet. Not too sweet. It's delicious. No one. I used to like making birthday cakes. But the cake needs to be thoroughly dried. It takes at least 3 hours. The thousand layer cake is very delicious soon. You can do it right away if you want
Cooking ingredients
Cooking Steps
Step1:Pour in the milk. Add the low gluten flour, sugar powder and corn starch. Mix well.
Step2:Pour the three eggs into the basin. Beat them evenly with the hand beater. Do not beat them. Then add the milk mixture and mix them evenly again. Gently stir them. Do not stir them to produce big bubbles. Otherwise, the dough will be full of bubbles. At this time, pour a small amount of newly mixed liquid into the butter bowl. Stir well. Then pour all the liquid into the butter bowl. Stir well.
Step3:Then sift the mixture. You can make the dough. I have very few bubbles. If there is a big bubble, it needs to be refrigerated for 30 minutes. If there is no big bubble, it is OK.
Step4:In the preheated non stick pan, scoop up a spoonful of the mixed liquid. Wait for the dough to bubble. Gently tilt the edge of the dough. Then turn the pan upside down and out. It must be smooth. Otherwise it will affect the stretch of the skin. Make all the skins in turn. It can be overlapped. I put it on the oilcloth. Don't put it directly on the plastic wrap. Because the dough is still hot. After that, put all the dough on the plastic wrap and refrigerate for 30 minutes.
Step5:At this time, first cut the mango into pieces. Then, beat the cream until it is mounted. Then you can take out the dough. Separate the flour first. Then a thin layer of cream and a layer of cream. Add a little more cream on the second layer, then add mango granules and then light crea
Step6:Cover the cream. Because of the load-bearing of the dough, we have to make two layers of milk layer first, and then add mango. Just do this one by one. Know to use up all the dough. The last layer has to be cream.
Step7:The top layer is better to look good. I didn't find out until I did.
Step8:Refrigerate it for 3 hours and then cut it. Now it's broken. The taste is not as good as refrigerated.
Step9:My mango is too big. It's not even. It's green.
Step10:Make do with it.
Step11:O
Cooking tips:1. Why pour the batter into the butter first? It's because we need to do emulsification first. Then pour into the remaining batter to reduce the mixing times, so as to reduce the bubbles. We can make the dough directly. 2. All batters must be sifted after mixing, so as to ensure that your face is delicate and delicious without pimples. 3. Refrigerate for 3 hours, not only the taste is better, but also the flavor of batter and cream fruits. 4. It's better to do it in the morning. You can eat it in the afternoon. If it's done in the evening, the next day's taste will not be so good. Unless you can eat it in the evening. There are skills to not be afraid of being fat and delicious.
