Mango Pancake
1.
First prepare the ingredients you need, the butter is insulated and the water melts, and all the ingredients are weighed and set aside.
2.
Then pour the milk into a bowl, add the weighed whipped cream and fine sugar, and stir evenly with a manual whisk.
3.
Then add the sifted low-gluten flour to the egg beater, and then beat 2 eggs.
4.
Add the mixed liquid of whipped cream and milk, and stir evenly with a manual whisk. When operating this step, stir while pouring the milk liquid until it is smooth and delicate.
5.
Finally, add the melted butter and stir evenly.
6.
Sieve the thin batter again to make the crust more delicate, then wrap it in plastic wrap and let it sit in the refrigerator for 15 minutes.
7.
After 15 minutes, start to bake the pancakes and preheat the pan.
8.
Then put the pancake pan back into the batter and heat it for about 20 seconds, and the pancake skin will be seared.
9.
Cover the branded pancake skin with plastic wrap, and use it after cooling.
10.
After the pancake skin is cool, cut the mango pulp into small pieces for later use.
11.
Then add 20 grams of fine sugar to 200ml of whipped cream, and use an electric whisk to beat until the cream maintains a straight line.
12.
Take a piece of pancake peel and place the smooth side down, spread whipped cream on the center of the other surface, and place a small piece of mango.
13.
Fold the pie crust into a rectangular shape. The technique is a bit like wrapping spring rolls, cover it with plastic wrap, and put it in the refrigerator to set the shape.
14.
When you eat it, cut it in the middle, and the delicious mango pancake is ready.
15.
Not greedy?
Tips:
1. Mango can be replaced with other fruits such as strawberries, depending on your preference.
2. The omelet is bubbling and colored slightly, and the crust is ready. Don't bake it for too long, otherwise it will burn easily.
