1. Pour the milk into the basin, sift in all the powders, add sugar, and mix well.
2. Beat the eggs.
3. The butter is melted in the microwave for 30 seconds.
4. Pour the milk batter into the egg mixture, stir well, and sieve.
5. Take 2 tablespoons of the batter and stir in the butter until fully incorporated.
6. Pour the butter batter in the bowl back into the batter and stir well. If bubbles appear in the batter, let it sit and refrigerate for 30 minutes.
7. Heat in a non-stick baking pan, pour in the batter, and fry slowly over low heat. You can also use a non-stick pan.
8. Fry until the dough blisters and the edges are dry.
9. Pick it up gently with a bamboo stick, and it can be easily removed.
10. Be sure to fry slowly over low heat. The one on the right is frying. The color is too dark and it doesn’t look good. It’s a negative textbook! Put all the pancakes in the refrigerator for 30 minutes.
11. Add 200 grams of whipped cream and 20 grams of sugar and beat.
12. Cut the mango into large pieces.
13. After refrigerating, put the smooth side of the pancake skin down and put light cream on it.
14. Put the mango.
15. Put some light cream on the mango.
16. Fold the bottom edge first.
17. Fold it on both sides again.
18. Then cover the top pancake skin. Prepare all the pancakes one by one and put them in the refrigerator for 1 hour.
19. Cut the frozen pancakes and enjoy!
Tips:The fried pancake crust must be refrigerated. First of all, the crust is still hot at this time and there will be oil. The purpose of refrigeration is to let the crust absorb oil and cool down. Secondly, the hot crust will melt the butter, and there is no way to operate it.
