Mango Melaleuca Recipe

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  1. Melt butter over water.

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  2.Pour all ingredients into a bowl, add milk and mix evenly.

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  3. Beat the eggs.

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  4. Pour the eggs into the batter and mix evenly, then sift the batter once.

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  5. After the butter melts, pour part of the batter into the butter and mix thoroughly to emulsify.

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  6.Pour all the emulsified butter back into the batter.

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  7. Make sure there are no big bubbles in the batter and start frying the pancake skin.

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  8. Use a large spoon to scoop a spoonful of batter and spread it evenly in the pan.

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  9. The work should not be too big, as long as the pot is warm, the whole process is on low heat, and each piece of pie crust It will gradually become transparent after solidification.

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  10. It’s familiar as shown in the picture.

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  11. Wrap the fried pie crust with oil paper and place it in the refrigerator for 30 minutes.Refrigeration allows the crust to cool down, otherwise the animal-based butter will melt when heated and become inoperable.

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  12. When refrigerating the pie crust, whip the light cream to a hard foaming state, which is butter.You can pull out the small pointed hook state, dice the mango, then take out the pie crust, smear the cream and add the mango.Just put the mango between each two pie crusts, otherwise it will collapse easily.

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  13. It’s done, can’t wait to eat a piece.

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  14. Cut the mango into larger pieces, and the cut surface of the mango phyllo will look good.

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  15.Every pie crust is crystal clear.