COKEY-DIY【8 inch】Mango Layer Cake

Overview

Compared with other traditional cakes, mango mille-feuille uses less ingredients and is simple to make. It can be made without an oven~ But if you want to make a beautiful and elastic mille-feuille, you must pay attention to the proportion of ingredients and use a flat-bottomed non-stick pan. Friends who like to eat mangoes and cakes, what are you waiting for? Come and get started together~ (The finished product pictures are from the Internet)

Tags

• baking
• butter
• corn starch
• egg
• low gluten flour
• mango
• pure milk
• whipping cream
• white sugar

Ingredients

Steps

1. 1 First of all, we need to make phyllo dough (I used these materials to make 20 layers). The preparation materials are as follows: 100g low-gluten flour + 60g cornstarch mixture 6 eggs beaten 50g white sugar + 500g pure milk mixture 20g butter melted in water 500g (2 boxes) pure milk

   

2. 2 Beat the eggs and pour in the sugar and pure milk mixture, stir evenly.

   

3. 3 Sift in the flour-starch mixture twice and mix evenly (it doesn’t matter if a small amount of flour clumps during the mixing)

   

4. 4 Sieve the mixed liquid in step 3 three times (this is very important and will directly affect the quality of the mille-feuille skin. It can be determined according to your own situation, but at least three times). The sieved mixture becomes silky and delicate.

   

5. 5 Add the melted butter to the sifted mixture and stir evenly.

   

6. 6 Sift the butter mixture once more.

   

7. 7 Heat the pan to 70% heat, pour a spoonful of thin layer cake liquid, turn the pan, wait for the crust to change color and curl up (about 2 minutes), the first layer of dough is completed (the first skin is generally not ideal, but it will get better and better later)

   

8. 8 By analogy, place the fried pancakes flatly on the plate (in order to speed up cooling, I put an ice pack under the plate to cool down)

   

9. 9 After all the puff pastry is done, wrap it in plastic wrap and put it in the refrigerator for half an hour until ready.

   

10. 10 While refrigerating the puff pastry crust, we can prepare cream and mango. The preparation materials are as follows: 60g white sugar, 500g whipping cream (refrigerate 4 hours in advance), 4 mangoes

    

11. 11 Dice mango and set aside

    

12. 12 Add white sugar to the cream, set to low setting (2-3, if the amount of cream is small, you can use 1, avoid high setting to cause the water and oil to separate) and set aside. The cream is quite delicate, so I put an ice pack under the cream basin to cool down the whole process

    

13. 13 Take out the refrigerated puff pastry and apply a layer of cream on each layer. Leave about 1cm around the edge of the peel without applying cream. Add a layer of mango cream to the five-layer peel and mix it in the same order. I put a total of 4 layers of mango (you can also put them according to personal preference). I put ice packs under the cream throughout the process to prevent the cream from melting~

    

14. 14 After all the stacked layer cakes are refrigerated for 2 hours+, you can enjoy the delicious mango layer cake (I personally like the texture to be refrigerated longer)