Mango Melaleuca-You Are Foodie

By Sherry
95

Mango Melaleuca

Cool mango layers,Very suitable for this early summer!

Main Ingredients

Auxiliary Ingredients

sugar 50g (add light cream)
whipping cream 500ml (filling)
Mango A little

Step 1 . Prepare the Euphorbia bark material, and melt the butter in advance. 8-inch portion.

Step 2 . Mix milk powder, sugar, eggs, water and butter, and beat well at low speed.

Step 3 . Sift in low powder.

Step 4 . Beat evenly at low speed and let it stand for 15 minutes to make it fully mixed.

Step 5 . Ladle an appropriate amount of powder into the thousand layer pot, and cauterize the whole process with a low heat. Just cover the bottom of the pot when scooping the powder, and try to burn it thinner. The thousand layer pot needs no oil, with a diameter of 22cm and a size of 8 inches.

Step 6 . The skin of Banji starts to bulge, turn off the fire immediately, and take off the skin in time, otherwise the residual temperature of the pan will darken the skin of Banji.

Step 7 . The peeled Euphorbia officinalis is dried on the grid to let them cool naturally. Burn the powder in turn, and a total of 13 skins were burned.

Step 8 . Cut the mango well when drying the halberd skin, and then beat it with light cream and sugar. Then start stuffing, take a piece of Euphorbia skin, a layer of cream, a layer of mango, a layer of cream on the Euphorbia skin, a thin layer of cream is OK.

Step 9 . The front cream was thick, and the back cream was not enough, so the Banji skin was not used up, and only 11 skins were used up.

Step 10 . The prepared mango is stored in the refrigerator for about 1 hour. It is very easy to cut after refrigeration, and the taste is better!

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!