Mango Pancake

Mango Pancake

1. All ingredients are ready

2. Melt butter in water, set aside

3. Mix 20 grams of powdered sugar with eggs and mix well

4. Pour the milk and continue to stir

5. Sift in the low-gluten flour, it is best to sift in while stirring, so that there are few lumps

6. Pass the stirred liquid through a sieve. If there are any lumps, use a silica gel spatula to crush them down, and then go through the sieve again! Ensure that the liquid is fine and non-caking

7. Flat-bottomed non-stick pan, preheated on low fire, must be the lowest fire!

8. Pour a spoonful of batter and shake it evenly

9. Seeing that there are bubbles bulging, the surface of the pie crust is translucent, indicating that it is ready!

10. The spread pie crust is placed on the plastic wrap in turn

11. After spreading everything out, wrap it in plastic wrap and put it in the refrigerator for 30 minutes

12. Add 10 grams of powdered sugar to the cream, beat until it has lines, lift the whisk with a tip

13. Take out the pie crust from the refrigerator, put in the right amount of cream, then cut the mango into pieces and put it on

14. Fold the crust and wrap the cream and mango

15. The wrapped pancake, turn it over, and you're done!

16. After dicing, you can eat it! According to your preference, you can also replace mango with durian, banana, strawberry