1. The experience of making mango thousand layer of mango

The making experience of mango layer of layer:

Ingredients: 220ml of milk, 2 eggs, 100g of low-gluten flour, butter 15g, 20g powdered sugar, 250g light cream, 2 mangoes

Beat the eggs and sugar together and stir evenly

Pour in the milk, and then sift in the low-gluten flour

p>

Melt the butter and water and pour it into the previous step

Stir evenly, be sure to break up the gnocchi, and then sift the batter

Then cover the batter with plastic wrap and let it rest in the refrigerator for about half an hour.

Heat the pan over low heat and apply a little butter. Then put a ladle of batter into the pan and turn it flat. Let the batter spread evenly throughout the pan

When the dough is bulging, you can pour it into a plate without turning it over during the spreading process

Let the dough cool, during which time you can cut the mango Into cubes

Add 40g of white sugar to the light cream, then use an electric egg beater to beat it into small peaks

Put two pieces of dough on a plate, and then coat A layer of light cream, then put a layer of dough

Apply light cream and then put mango slices, then apply light cream and then put the top crust, about 2-3 layers thick, put some mango slices, and then Just one layer of whipping cream and one layer of dough will do.

The finished cake will taste better after being placed in the refrigerator for a few hours. 2. Composition on making mille-feuille cakes

Today at noon, I went to my grandma’s house, and grandma asked me to make mille-feuille pancakes for me.

I danced with joy and looked at grandma to see how she did it. I saw grandma pouring the noodles into the basin and then adding some water.

My grandma told me that you can’t add too little water, otherwise the dough will be hard and the resulting puff pastry won’t taste good; you can’t add too much water, otherwise you won’t be able to make puff pastry. After mixing the noodles, grandma took the noodles out of the basin and placed them on the chopping board, then broke the large piece of noodles into many small pieces.

Grandma spread some flour on the chopping board, picked up a small piece of it, placed it on the flour, and rolled the small piece into a disk shape with a rolling pin. Then sprinkle salt, ingredients and oil on it, and then stack the round plate repeatedly until it forms a small ball.

Finally, roll the ball-shaped dough back into a disk shape. Seeing this, I thought, it’s really troublesome to make such delicious layer cakes.

Thinking of this, I quickly took a towel and kept wiping grandma’s sweat. Grandma made a good smile and asked me: "Are you eating it steamed or on an oil kang?" I didn't know how it tasted, so I said, "Whatever."

When grandma heard this, He picked up the cooking pot, put it on the stove, poured a lot of oil, and told me: "More oil will make it crispier, and less oil will make you lose weight. It's almost ready, go and wash your hands."

Me Hearing this, I quickly ran to the pool outside to wash my hands. When I came back, my grandma said, "Okay, try it." I took a bite of the Thousand Layer Pancake. It was really fragrant and crispy, better than the ones sold in the market. Many times.

I couldn’t help but give a thumbs up and said to grandma: "Grandma! You are so awesome!". 3. Composition on learning to make fruit salad

Today, when we heard that we were going to make fruit salad, we were so happy that we jumped three feet high.

The fruits brought by the students are abundant! There are snow-white pears, golden bananas, green watermelons, purple grapes, red apples, golden tomatoes... It's really colorful and mouth-watering. Let’s prepare first: fruit knife, plate, basin, salad dressing, yogurt.

Then we washed all the fruits and then used a peeling knife. After about 15 minutes, the hard work paid off and we finally washed and peeled all the fruits. Then, Teacher Huang cut the fruits into cubes.

Cut into small cubes, each one is small and exquisite, with different colors, including bright red watermelon, snow-white pear, orange banana, light yellow apple, red tomato... put them on In the pot, the flowers are in clusters, colorful and colorful, which is pleasing to the eye. Start mixing the fruit salad.

Pour the sauce first. Teacher Huang opened the lid of the salad dressing and poured all the salad dressing in. The colorful fruits and salad were like a hazy layer of smoke. Then stir the fruit. Teacher Huang scoops it up with a spoon, turns it over, scoops it up, turns it over, and then mixes it quickly.

Adding milk at the end, the fruit salad is like dressing up a piece of clothing, making us salivate. Finally it was time to taste it, wow! It's so delicious, the apple is fragrant and crisp, the banana is soft and sweet, the pear is sweet and sour, the watermelon is juicy and delicious, the melon is cool and refreshing... It's simply a magical taste that you won't get tired of eating.

From making fruit salad today, I understand: to learn to do anything, if you want to do anything well, you must do it yourself and think carefully before you can do anything well. "What you learn on paper is ultimately shallow, but what you know must be practiced."

This is the truth. 4. An essay about making mango pudding

My extracurricular life is very exciting. What I am happiest about is making snacks with my mother.

In the afternoon, my mother asked me to make mango pudding. My mother and I went to prepare the ingredients together. After two minutes, we found all the ingredients. The ingredients were: mango, sugar, water, and fish gelatin powder. The ingredients are all ready, let’s start making mango pudding. Mom first cut part of the mango into small squares, and then I used a spoon to crush the remaining mango pulp until it turned into juice. My mother brought a glass of water, poured it into the pot with the mango juice, added some sugar and isinglass powder, stirred it together, and then boiled it until it boiled. I looked at it, wow! So cute! The content in the pot slowly rises upwards and turns into a flower. The mango smell hits your face. What a fragrant paste! Mom picked up the pot and poured the paste on the plate, and then put the cut mango pieces on top. Wait until it's cool, then put it in the refrigerator.

In the evening, I took out the mango pudding and tried the taste. It tasted okay. Although the mango was a bit sour, it was made by my mother and I, so a little sourness was nothing. Hope to make greater progress next time.

This is my interesting after-school life. 5. Essay on Dessert 1000

A bowl of fragrant mango sago was placed in front of me, and my saliva was already flowing to my mouth. Pay attention! I am not in a dessert shop, but at home. I made this mango sago by myself. It's embarrassing to say that I have never been in the kitchen before, so let me show off my skills today!

First, I poured water into the pot, put it on the gas stove and let it boil. Then, pour the prepared sago into the water. At this time, be careful to stir constantly to prevent the sago from sticking to the pan and burning. Stirring and stirring, I found that the originally snow-white sago now became translucent, much like fish eggs. The heat in the pot kept rising, and my arms were so hot! Not only was it hot, my arms were getting more and more sore. Keep going, but don’t stop, I silently encouraged myself. After holding on for a while and looking carefully, the white dots in the middle of the sago became smaller and smaller. Okay, now you can turn off the heat and put the lid on the pot. After about fifteen minutes, you can start the pot. Take out a large basin that can leak water, pour all the sago into it, and rinse it under the cold water faucet. This will make the sago become tender. Finally pour the sago into a glass bowl, cover it and put it in the refrigerator.

The sago has been cooked. I took out the mangoes from the refrigerator, washed them, and then peeled them. I encountered some difficulties when peeling them. The mango was too soft and difficult to peel with a plane. I had to work hard to peel half of it, and the mango juice was all over my hands. The worst thing was that the mango was crushed. My mother, who was watching from the sidelines, kept nagging: "Look at you, you usually don't do any work, now you're fine! Your hands are covered with mango juice..." I don't need a planer for the remaining mangoes, 6 . How to make Mango Thousand Layers at home

How to make Mango Thousand Layers 1. Pour eggs and granulated sugar into a plate, beat with an electric egg beater at low speed until frothy, pour in low flour and stir 2. Pour Pour in the heat-insulated melted butter and stir evenly. Pour in the milk and stir evenly to form a batter. Heat the pan on the stove over medium heat. Use kitchen paper to apply a little melted butter to the surface. 3. Pour in a spoonful of batter and quickly spread it evenly over medium-low heat. Fry until one side is slightly browned. Use chopsticks to flip and fry the other side. Repeat the above steps. Place the fried cake on the grill and let it cool. 4. Cut the mango meat into cubes, add fresh cream, sugar and ice water and beat until it is more than 80 minutes. 5 .Put two slices of cake on the bottom of the plate, spread a thin layer of cream, and top with diced mango 6. Spread the cream evenly, cover with another slice of cake, and so on until all the cakes have been spread, and decorate with an appropriate amount of fruit. Can. 7. I made the mango layer cake six times. It was very beautiful, but every time everything was deformed and kept in the refrigerator for one night.

I consulted the chef of Nanning Sharang Cake on how to make the mango layer cake. They are:

1. Spread the pancake skin

2. Make cream cheese filling.

3. Stir in mango pieces

4. Shaping

5. Make cake surface decoration

2. Cake crust materials< /p>

A: 250g milk, 30g powdered sugar, 50g cake flour, 30g corn starch, 4 eggs (three whole eggs and one egg yolk), 20g butter,

Filling materials< /p>

B: 450g light cream, 55g caster sugar, a little vanilla essence, 350g fresh mango pulp

Production:

1. Pour the milk into the container;

p>

2. Mix cake flour, corn starch and powdered sugar;

3. Sift the powder into the milk;

4. Mix well with a manual egg beater ;

5. Put three whole eggs and one yolk into the bowl;

6. Place a manual egg beater against the wall of the bowl and beat the eggs;

7. Slowly pour the milk batter mixed in step 4 into the egg liquid, and stir evenly while pouring;

8. Until all is poured in;

9. Sieve, Gently scrape the flour at the bottom of the sieve into the batter with a spatula;

10. Obtain a uniform and fine batter;

11. Dice the butter;

12. Melt with insulation water;

13. Take a little sifted batter and pour it into the butter;

14. Stir evenly;

15. Then add Pour the emulsified butter batter into the remaining milk batter after stirring, and mix well;

16. Let it stand for half an hour;

17. Take a non-stick pan;

18. Heat over low heat for a moment, then scoop an appropriate amount of batter into the pot, hold the pot with your hands to shake the batter and spread it;

19. Fry over low heat until the batter forms, uncover

20. Make all the pie crusts in sequence, wrap and refrigerate for half an hour;

21. Peel and core the mango, cut into cubes and set aside;

22. Pour the whipped cream into a clean basin, add sugar and beat at low speed then high speed;

23. Take out the refrigerated pie crust and tear it apart one by one;

24. Place a piece of pie crust on the bottom of the 8-inch round mold, with the wrong side facing up;

25. Spread a little whipped cream;

26. Cover with a Open the pie crust and flatten the surface to distribute the cream evenly;

27. Repeat steps 25~26 twice;

28. Put the cream into the piping bag and cut it. Squeeze the cream in a circular shape;

29. Add the mango pulp evenly;

30. Squeeze an appropriate amount of cream and smooth it out;

31. Cover with a piece of pie crust;

32. Repeat steps 24~27, layer by layer, until all the pie crust is placed and the mold is full;

33. Place in the refrigerator Refrigerate for half an hour to set;

34. Place a tray at the bottom of the mold, turn the layer cake upside down, and take off the mold;

Tips:

1. Sifting the batter after mixing can make the finished cake skin more delicate;

2. If there are many small bubbles in the sifted batter, it needs to rest for half an hour before frying to prevent the cake skin from forming. There are too many pores;

3. When frying the pancake skin, use low heat and peel it off after the batter is formed;

4. Stack the fried pancake skins one by one and lay them flat. After everything is done, put it in the refrigerator for half an hour;

5. This time I used a 22cm non-stick pan and made 18 pieces of pie crust in one day, and 16 pieces were used in the finished product; < /p>

6. With the help of the removable bottom cake mold, stacking and shaping is more convenient;

7. After demoulding, you can decorate according to your preference. 8. How to make Mango Thousand Layers

How to make Mango Thousand Layers 1. Pour eggs and granulated sugar into a plate, beat with an electric egg beater at low speed until frothy, pour in low flour and stir 2. Pour in Insulate the melted butter and stir evenly. Pour in the milk and stir evenly to form a batter. Heat the pan on the stove over medium heat. Use kitchen paper to apply a little melted butter to the surface. 3. Pour in a spoonful of batter and spread it out quickly. Fry over medium-low heat. When one side is slightly browned, use chopsticks to flip it over and fry until cooked. Repeat the above steps. Place the fried cake on the grill and let it cool. 4. Cut the mango meat into cubes, add fresh cream, sugar and ice water and beat until it is more than 80 minutes. 5. Take two slices of cake and spread them on the bottom of the plate, spread a thin layer of cream on them, and spread them with diced mango 6. Then spread the cream evenly, cover with another slice of cake, and so on until all the cakes have been spread, and then put on the appropriate amount of fruit for decoration. .