Reference weight: 1 x 8-inch #家庭烘焙尚巧厨 #
By Still Smart Kitchen Baking
<h2>Royalties</h2>
Egg skin: 3 eggs
Caster sugar 23 g
Milk 220 g
Butter 23 g
Low gluten flour 100 g
Vanilla extract a little
Filling: light cream 350 g
Caster sugar 30 g
2 mangoes
<h2>Practice steps</h2>
1: Stir the eggs and caster sugar together
2: Add warm milk and stir well
3: Add melted butter and stir well
4. Sift in low-gluten powder and stir evenly
5: Finally, add vanilla essence and mix well
6: Filter the mixture and let it sit in the refrigerator for half an hour
7: Take out the batter in the refrigerator, heat the non-stick pan over low heat, scoop up a spoonful of batter in the pan and turn the pan clockwise around to form a cake
8: The quiche is bubbly (slightly colored) and can be removed from the pan
9, repeat the same steps to spread the rest of the batter all cold and set aside (about 13 sheets of pancake crust)
10: Light cream and caster sugar
11: Take a large plate, put two quiches on the bottom layer and spread the cream filling
12: Peel and cut the mango into small pieces, and put some mango grains on top of the cream filling
13: Cover another crust, add cream filling and mango grains and repeat the same method until the crust is finished
14. The durian mille-feuille cake is covered with plastic wrap and refrigerated for 2 hours before being cut into pieces and eaten
<h2>Tips</h2>
TIPS: When sandwiching, you can cut the mango into smaller grains, so that each layer can be put a little less, each layer has mango grains, you can also put some mango grains in 3 layers, which can be based on your own preference
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