Mango Pancake
1.
Raw materials are ready
2.
Eggs and powdered sugar in a large bowl
3.
After mixing well, add milk
4.
Sift in the flour
5.
Stir evenly, without dry powder, pour in the butter liquid that has melted in advance and allowed to cool
6.
After mixing well, pass through a sieve to make the batter more delicate; then let it stand for 20 minutes before using
7.
Heat in a non-stick frying pan over low heat, pour a spoonful of batter, spread it into a cake shape, when the surface is condensed and transparent, take it out of the pan, pay attention, only fry on one side, do not turn it
8.
All the batter is made into a small cake crust, let cool and use
9.
Peel the mango and cut into small pieces
10.
Add whipped cream to powdered sugar, and use an electric whisk to beat to 80% or 90%, not flowing
11.
Take a piece of pie crust, put the smooth side down, take an appropriate amount of whipped cream and place it in the middle, put a piece of mango, and cover with a layer of cream
12.
Fold up and down to the center
13.
Fold the two sides to the center again, and then buckle upside down, pressing the fold, the smooth surface is exposed
14.
Keep refrigerated for more than half an hour before eating
15.
Cool and sweet
Tips:
The batter is passed through a sieve and becomes more cellular. The spread crust has no bubbles and is flat;
Be sure to fry on a low fire, and only fry one side;
Fruits can be replaced with seasonal fruits such as strawberries, bananas, and papaya;
Eat it after refrigerating, it tastes great!
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