Mango Pancake
1.
Pancake powder, cold boiled water, eggs, sugar, milk powder, mango.
2.
Put 2 eggs in the basin and stir well.
3.
Add cold boiled water, sugar and milk powder and mix well.
4.
Garnish with pancake powder (available online) and stir well.
5.
Stir the pancake paste and let it stand for a while.
6.
Spread a thin layer of oil on the flat bottom and non-sticky bottom (not too much). Pour the pancake paste and spread it evenly (be sure to turn on a low fire) until the skin is cooked, put it on a large plate and let cool until it is all spread.
7.
For the sake of beauty, I use a hob to remove the thinner edges (this is very regular).
8.
Beat 150g of cream filled with 15g sugar (below with ice water, I froze a piece of ice on top of it).
9.
The cream in this state is ready for use.
10.
The ivory mango I took before (the color inside is not good when it was cut) changed the color of this mango to the golden color and the taste is good, it was cored and peeled to modify the rectangular shape for use.
11.
Put the whipped cream on the baked side of the crust, add a piece of mango, and spread the cream around.
12.
Wrap from one side first and then wrap the other side.
13.
Wrap it like this and just turn it right up.
14.
It’s starting to install the plate. Cut one of them in half. Is it okay to do it for the first time?
15.
I went to the morning market this morning and bought a few lotus flowers to adorn it.
16.
Sprinkle some fructose on it to be pretty
