1. Melt unsalted butter in water, set aside
2. Pour the milk into a large bowl, then sift in low-gluten flour, powdered sugar, cornstarch, and stir evenly with a manual whisk to make a batter
3. Prepare another bowl, beat in the eggs, and gently stir to beat the eggs (do not beat)
4. Slowly pour the batter of step 2 into the egg liquid while stirring to make a batter, and strain it with a sieve
5. Pour a part of the batter into the melted butter and stir until it blooms
6. Pour the emulsified butter batter back into the remaining batter and mix well until there are no bubbles. If there are big bubbles, let the batter stand for 10~30 minutes
7. Preheat the pan over a medium-to-low heat. Pour the batter evenly into the pan, fry on low heat for two minutes to fry the batter into a crust
8. Wrap the pancakes in oil paper and refrigerate for 30 minutes
9. Whip the whipped cream with powdered sugar until it is stiffly foamed (that is, the hook can be pulled out)
10. Put the smooth side of the crust down, put a little whipped cream in the middle of the crust, and put fruit pieces on it
11. After folding the upper and lower sides, fold the left and right sides and place them upside down on the plate.
12. The delicious mango pancake is ready
Tips:Beo, I think mango pancakes are the best when they are frozen in the refrigerator!
