Hong Kong Style Dessert【pitaya Pancake】

Name: Hong Kong Style Dessert【pitaya Pancake】
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 15g butter; 240g Pure milk; 20g Powdered sugar; 1 piece egg; 1g Red yeast powder; 20g Caster sugar; 1 piece Dragon fruit; 200g Light cream

by Q pig baby

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Pancakes are very common in dessert shops, usually durian pancakes and mango pancakes. In order to save costs, many stores use plant-based cream as fillings, so I rarely eat them. In fact, it is not difficult to make pancakes at home. A non-stick pan, a box of whipped cream, and a moderate amount of fresh fruit can make pancakes. You can cook and eat as you go, fresh and delicious. You can also add more cream according to your own preferences to have a satisfying meal! If you want to make pancake skins of other colors, you can consider using green tea powder, fruit powder, fruit and vegetable juice to mix color. If you don't mind, the coloring is also okay. DIY is very casual!
Mould: 6-inch non-stick crepe pan

Ingredients

Hong Kong Style Dessert【pitaya Pancake】

1. Beat the eggs and powdered sugar until the sugar melts.

Hong Kong Style Dessert【pitaya Pancake】 recipe

2. Add pure milk and mix well.

3. Sift in low-gluten flour and red yeast rice flour, and stir evenly.

4. Melt the butter in water, pour it into the batter and mix well.

5. Sift the batter two or three times.

6. Put it in the refrigerator and let it stand for half an hour.

7. Spread a thin layer of oil on a 6-inch non-stick frying pan, then spoon into about 30 ml of batter, spread it out into a circle.

8. Heat on low heat, fry until the batter is solidified, without turning over, it will come out when cooked.

9. After the pancake skin has cooled, squeeze light cream on the bread filling next to the pan, add the dragon fruit flesh, wrap the left and right sides first, then wrap the front and back sides.

10. After wrapping, turn it over and put it on the plate.

Tips:
1. The red yeast rice powder is added to distinguish the taste of pancake. Generally, the mango flavor is yellow, the durian flavor is green, and the dragon fruit flavor is red. It doesn't matter if you don't have red yeast rice powder.
2. Use low heat when frying the pancake skins. The skins can be buckled up when they are solidified. Don't over-fry them, otherwise they will easily crack when they are wrapped.
3. The batter is just enough to spread out the whole frying pan, too much will cause thick skin, easy to crack when wrapped, and bad taste.