How to make crepe mango cake

People cannot live without food, clothing, housing and transportation every day, which are the most basic things, especially "food", which is related to human life and death. To do well in the "food" aspect, you'd better learn to cook each dish by yourself. So, let me introduce to you how to make the dish of crepe mango cake.

1. After sifting the low-gluten flour, put it into a cooking bowl together with salt and sugar. After mixing evenly, dig a small hole in the middle of the flour pile. Beat in the eggs and pour in about 1/4 of the milk. Use an egg whisk to gently stir the ingredients in the bowl while pouring until there are no flour particles in the batter.

3.21 Melt the butter in simmering water. Add the butter to the batter in small portions. Add the remaining milk in small portions.

4.1 Watch for bubbles to slightly bulge between the crust and the pan. After one side of the crepe is formed, turn the mousse ring over, use the tip of a knife to draw a circle along the inner wall of the mousse ring, and then place the other side of the crepe into the pan through the mousse ring. Fry the other side for about 10 seconds before removing from the heat. Use a spatula to remove the crepe and place it on the counter to cool. Starting from the second crepe, there is no need to add oil to the pan because there is already butter in the batter. Just spread out nine crepes.

5.2 Sieve the batter to remove particles. It is best to seal the batter and let it sit for more than an hour before use to reduce the gluten produced in the batter during the mixing process. The prepared batter is very thin, and its viscosity is a bit like thick soy milk. Don’t worry, can such liquid really be used to make pancakes? No doubt about it, it is possible. Only this level of batter can achieve the smooth pancake texture we want. Heat a non-stick frying pan over low heat and add a little butter to the pan. Use the heat of the pan to melt the butter and coat the inside of the pan. Place your hand over the pan and when you feel the heat, place the mousse ring in the middle of the pan, pour in a spoonful of batter, and gently shake the pan to allow the batter to flow evenly into the mousse ring to form a crepe about 1mm thick.

6.Put cream cheese and sugar in hot water, stir until sugar melts and the cheese paste becomes like salad dressing. Add the grated lemon peel. Note: avoid mixing the white part under the lemon peel in to avoid adding bitterness.

7. Squeeze out 1/4 lemon juice and mix well. After taking the whipped cream out of the refrigerator, beat it at medium speed immediately until the whipped cream becomes thick and has bright lines. Pick up the whisk and bring up the whipped cream with a slightly upright and curved hook at the tip of the whisk.

8. First take 1/3 of the whipped cream and mix it evenly with the cheese paste, then pour the remaining cream in and mix evenly. Take a piece of crepe and use a spatula to spread the cheese paste thinly on the crepe.

9. Cover with the second crepe and press gently until it fits with the first one. Repeat the same process with the third one. Three cards make a group, do three groups. You can put the crepes that are not spread out nicely in the middle, hehe~ put a group of crepes in the mousse circle.

10. Put the remaining cheese paste into a piping bag and squeeze it onto the first set of crepes. Cover with second set of crepes, pressing lightly to firm.

11. Cover with the third set of crepes. Refrigerate for three hours before unmolding and enjoying. If you are in a hurry to eat it, you can freeze it for half an hour.

In fact, it is not particularly difficult to cook good dishes. It just requires effort. According to the above steps, prepare the ingredients and seasonings first, and then start making this crepe mango cake