Homemade Desserts | Mango Pancake
1.
The first step is to make a pancake batter: melt the butter in water;
2.
Mix the eggs and white sugar until the white sugar melts;
3.
Add whipped cream and milk to 2 and stir evenly;
4.
Sift the Xuemei Niang powder to 3 and mix well;
5.
After straining 4, mix and stir the butter evenly, the pancake batter is ready!
6.
The second step is to make pancake skins (5 sheets): Adjust the power of the induction cooker to 1200 watts, and place the 8-inch non-stick pan on the induction cooker to heat it slightly;
7.
Leave the pan out of the induction cooker, pour the batter into the pan, and slowly spread the batter evenly over the non-stick pan;
8.
Put the pot back on the induction cooker and heat it until the egg white batter turns golden yellow with bubbles bulging;
9.
Put the fried skin on the plate and continue to fry the next one until 5 pancake skins are complete!
10.
The third step is to make the cream: take the sweet cream out of the freezer and thaw it into a liquid form, then pour it into the blender;
11.
Adjust the mixer to medium speed, and beat the sweet cream until it's full;
12.
Put it in a piping bag and set aside the cream!
13.
The fourth step is to make the mango pancake: lay the pancake skin flat, squeeze a layer of cream on the skin, put the mango block on the cream, and then spread the cream on the mango;
14.
Fold down the skin directly above to wrap the cream, then fold the left skin to the right, and the right skin to the left to wrap the cream group, and finally fold the cream group down.
15.
Cut the mango pancake into two, decorate with mint leaves, and you're done!
Tips:
Too many people like mango pancakes because they are enjoyable. Mango + cream + pancake, one mouthful, Q and slippery~
As a classic Hong Kong-style dessert, it’s easy to make it, but only if there is a reliable master who will tell you the trick~
Reliable Master is here, your mango pancake is not far away~
