Chinese Food
A good dessert for family and friends to have afternoon tea ~ mango thousand layer cake~
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The Spring Festival is coming soon. Family and friends are gathering for tea and chatting. It's wonderful to have a homemade dessert. I hope happiness and happiness in the new year will be like countless layers of cake skin.
Cooking ingredients
Cooking Steps
Step1:Pour the milk into the containe
Step2:Low flour, corn starch and sugar powder mix
Step3:Sift the powder into the milk
Step4:Mix with a hand beater
Step5:Three whole eggs and one yolk in a bowl
Step6:The hand beater sticks to the wall of the bowl to break up the eggs
Step7:Slowly pour the milk batter mixed in step 4 into the egg liquid, and stir evenly while pouring
Step8:Until all is poured in
Step9:Sift. The flour at the bottom of the sieve. Scrape it gently into the batter with a spatula
Step10:Get even and delicate batter
Step11:Dice butter
Step12:Melting in hot water
Step13:Take a little sifted batter, pour it into butter, and mix well
Step14:Then pour the emulsified butter batter into the remaining milk batter, mix well and let stand for half an hour
Step15:Take a non stick pot, heat it for a moment with a small fire, then scoop some batter into the pot, shake the batter with your hand and spread it out
Step16:Fry over low heat until the batter is formed. Peel off; cover all the cake skins in turn and refrigerate for half an hour after wrapping
Step17:Peel and core the mango, then dice it for use; pour the cream into a clean basin. Add sugar and vanilla essence, and then slow down first, then turn to high speed
Step18:Take out the frozen crust. Tear one by one
Step19:Put a cake skin on the bottom of the 8-inch round mold, with the reverse side facing up
Step20:With a little whipped crea
Step21:Cover with a crust. Flatten the surface so that the cream is evenly distributed
Step22:Repeat steps 20-21 twice
Step23:Put the cream into the flower mounting bag, cut it, and squeeze the cream in the way of drawing a circle
Step24:Put mango pulp evenly
Step25:Squeeze the right amount of cream and smooth it
Step26:Cover it with a crust
Step27:Repeat steps 20-26. One layer at a time until all the cake skins have been place
Step28:Put it in the refrigerator for half an hour to shape; put the tray at the bottom of the mold, buckle the cake upside down and remove the mold
Step29:Write production step
Cooking tips:~ smash and read ~ 1. Sift the batter after mixing it to make the crust more delicate; 2. If there are many small bubbles in the batter after sifting, it needs to stand for half an hour before frying to avoid too many holes in the crust; 3. Use a small fire when frying the crust. The batter can be peeled after molding; 4. Pile up the batter pieces and lay them flat. Put them all in the refrigerator for half an hour; 5. The 22cm non stick batter used this time Pot. A total of 18 pieces of cake skin were made and 16 pieces of finished products were used; 6. It is more convenient to stack and shape with the help of the movable bottom cake mold; 7. After demoulding, you can decorate according to your own preferences. There are skills in making delicious dishes.
