Mango Thousand Layers

Overview

The cool Mango Melaleuca is perfect for this early summer!

Tags

• dessert
• good looks
• summer recipes
• animal whipped cream
• butter
• cake flour
• egg
• mango
• milk powder
• sugar
• water

Ingredients

Steps

1. 1 Prepare the pancake skin material and melt the butter in water in advance. 8-inch serving size.

   

2. 2 Mix milk powder, sugar, eggs, water, and butter and beat at low speed until smooth.

   

3. 3 Sift in the flour.

   

4. 4 Beat on low speed and let sit for 15 minutes to mix thoroughly.

   

5. 5 Pour an appropriate amount of batter into the Thousand Layer Pan and cook over low heat throughout. When scooping out the batter, just cover the bottom of the pot and bake it as thinly as possible. The Thousand Layer Pan does not need to be greased, with a diameter of 22cm and a size of 8 inches.

   

6. 6 When the pancake skin starts to bulge, turn off the heat immediately and peel off the skin in time, otherwise the residual heat of the pan will make the pancake skin darker in color.

   

7. 7 Dry the peeled pancake skins on a wire rack and let them cool naturally. After baking the powder paste one by one, 13 pieces of skin were baked in total.

   

8. 8 While the pancake skin is drying, cut the mango and then beat the light cream with sugar. Then start stuffing, take a piece of pancake wrapper, put a layer of cream, a layer of mango and a layer of cream on the pancake wrapper, just a thin layer of cream is enough.

   

9. 9 The cream on the front was too thick, but the cream on the back was not enough. As a result, the pancake skins were not used up and only 11 skins were used.

   

10. 10 Refrigerate the prepared mango lasagna in the refrigerator for about 1 hour. It is very easy to cut and tastes better after being refrigerated!