Mango Pancake

Name: Mango Pancake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs yolk; 45g Low-gluten flour; 125g milk; 10g Powdered sugar; 5g butter; 100g Light cream; 1 piece Mango; 10g Sugar

by Pomegranate tree 2008

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Only a pan is enough to make pancakes, and no oven is needed. The main reason is that the heat must be mastered well, otherwise the paste will become black, and the color of the yellow will become black, red, and unsightly. And the batter is not just poured. To be more precise, you should heat the pan over a low heat, then spoon the batter away from the fire and pour an appropriate amount into the pan. Turn the pan immediately to spread the batter evenly. Fill the bottom of the pan, then put it on the fire and fry slowly. When you see the bubbling of the cake crust, and when the batter on the side of the pan can be lifted, it can be out of the pan. At this time, the crust is yellow and cooked. The color is still pretty. The fried crust should be covered with plastic wrap to prevent it from drying out. "

Ingredients

2 pcs Yolk
45g Low-gluten Flour
125g Milk
10g Powdered Sugar
5g Butter
100g Light Cream
1 piece Mango
10g Sugar

Mango Pancake

1. Beat the egg yolks into a clean basin without oil and water, add powdered sugar, and mix well.

2. Pour the milk and mix well.

3. Sift in low-gluten flour and mix well. Sieve the low-gluten flour to mix the batter more evenly. After the butter is melted, pour it into it and mix well.

4. Stir the ground batter through a sieve again, then cover with plastic wrap and store in the refrigerator for half an hour.

5. Take out the pan, use low heat all the way, pour the batter into the pan, turn it around to spread the batter evenly on the pan, fry until the dough begins to bubble and the edges can be lifted off the fire.

6. Take out the pie crust and put it on a plate, cover it with plastic wrap and let it cool.

7. Add whipped cream to sugar and beat with an electric whisk until the lines appear.

8. Peel the mango to remove the pulp.

9. Take a piece of pie crust, squeeze an appropriate amount of light cream, put the mango flesh, squeeze a layer of light cream, and then wrap it, the mango pancake is ready, and it tastes better after freezing.

Tips:
1. Because there is butter in the crust, there is no need to put oil in the pancake crust. The whole process should be low, otherwise the crust will be mushy and the color will be unsightly.
2. The whipped cream does not need to be whipped too hard, otherwise it will affect the taste.
3. The mango in the middle can also be replaced with other favorite fruits, such as strawberries.