Method for making zero-based mango Melaleuca cake (8 inches)
Ingredients: Melaleuca bark, low-gluten flour 1 10g, fine sugar 35g, whole egg liquid 10g, fresh milk 370g, butter 30g and whipped cream 30g.
Stuffing: appropriate amount of mango meat, 500 grams of whipped cream and 30 grams of fine sugar.
Exercise:?
1, prepare all materials.
2. Divide the mango into three parts with the core as the center.
3. For the fleshy part, cut a square grid with the tip of the knife.
Turn your hand up, and then cut the pulp along the peel with a knife.
5. Start making a thousand layers of skin: melt the butter warm water into a liquid state, mix the eggs, whipped cream, sugar and salt, milk and melted butter together and beat them by hand.
6. Continue to sift in the low-gluten flour and beat it evenly with manual eggs until there are basically no particles.
7. Sieve the batter repeatedly for three times, and the screened batter will be even and delicate (Tips: If the batter has particles, crush it with a scraper while sieving).
8. Cover with plastic wrap and let it stand in the refrigerator for more than half an hour (Tips: let it stand for more than half an hour after the batter is mixed, so that the materials can blend with each other, and the fried skin will be soft and tough)
9. Prepare a non-stick pan and heat it with a small torch (Tips: It is very important to choose a pan for making lasagna cakes, so it must be non-stick, preferably a pan).
10, leave the fire, pour in a spoonful of batter, shake it immediately, and wipe the batter evenly without turning it over.
1 1, wait until there is a bubble, and it will be almost fine.
12, immediately upside down in the plate.
13, let it cool, and spread it out by hand.
14. After all the skins are made, spread them neatly one by one, then circle them with wood silk, remove the skins cut from the outer ring and put them aside to cool for later use.
15, add sugar to light cream to eight points, that is, the texture is clear.
16, with the help of mousse circle, first spread a cake crust and coat it with cream.
17, put another crust with a little cream on it, then put mango meat, and finally fill this layer with cream.
18, one layer of skin, one layer of cream, one layer of mango cream, repeat and alternate until all the cakes are used up.
19. When spreading the last layer, spread two pieces of cake crust and put it in the refrigerator for more than 30 minutes before demoulding.
20, thick cream ~ looks very attractive