Mango Pancake
1.
Prepare ingredients: 75 grams of low-gluten flour, one egg, 14 grams of butter, 40 grams of white sugar, 225 grams of milk, about 250 grams of mango flesh, and 200 grams of light cream
2.
Beat the eggs, add 20 grams of sugar and stir evenly until the sugar is dissolved
3.
Add 225 grams of milk
4.
Stir well and mix well
5.
Sift in the low-gluten flour and stir evenly until there are no particles
6.
Then add the butter that has melted in water
7.
Stir the butter evenly and sift it all, so that the delicate batter is ready
8.
Don’t stick to the pan and heat it. (It doesn’t need to be too hot, the batter is just added to solidify faster, too hot and easy to batter. You don’t need to turn over, and you don’t need to brush oil, because there is butter in the batter, the whole process is medium and small). Add a spoonful of soup spoon to the non-stick pan, and gently turn the non-stick pan with your hands to spread the dough evenly on the bottom of the pan. You can feel that the edges begin to dry and there are bubbles in the middle. You can remove the pan from the fire and use a toothpick. Shovel a small opening on the edge of the pie crust, then remove it by hand or shovel out the crust, put it on the plate to cool, not too hard, so all done
9.
The dough should be thin (too thick and easy to crack), uniform in size, and refrigerate for 30 minutes
10.
Just cut the mango at this time, peel the mango, and cut it into rectangles. The size can be according to your preference.
11.
200 grams of whipped cream, add 20 grams of sugar to beat until the lines are obvious, and the flowers can be decorated.
12.
Put it into a disposable piping bag and cut a small opening on the tip of the bag
13.
Take a piece of dough, the smooth side down, and squeeze a layer of light cream
14.
Put a piece of mango flesh
15.
Squeeze another layer of cream
16.
Fold the two sides in half toward the middle, with a little compaction on the sides
17.
Then fold the remaining two sides in half toward the middle, wrap it, and seal it, and then turn it over again, with the seal facing down.
18.
Delicious, fragrant, sweet but not greasy...
19.
Finished picture
20.
Finished picture
Tips:
1) This recipe can make about 10-12
2) You can also replace mango with durian or strawberry according to your preference
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