1. Take a pot of low powder 160g and sift
2. Add 300g of milk and stir into a batter
3. In addition, take a pot of four eggs, add 70g of fine sugar and mix well, add the remaining 200g of milk, stir, add an appropriate amount of vegetable oil, and stir evenly
4. Mix the two bowls evenly, sieving 2-3 times
5. Then take a 26cm pan and paste it into a dough cake.
6. Take 600g whipped cream and 45g icing sugar, beat it for later use; cut the mango into pieces for later use
7. Put the fruit in the middle of the pancake skin to make the pancake
8. carry out
Tips:The heat of the pancake skin must be controlled well, and the pan can be directly pasted without oil
