Mango Pancake

Mango Pancake

1. Melt the butter in water and set aside.

2. Pour pure milk into the stainless steel basin.

3. Pour in powdered sugar in another bowl.

4. Add flour again.

5. Then add cornstarch.

6. Add the eggs in another pot and beat them into whole egg liquid.

7. Sift all powders into the milk.

8. Stir well.

9. Sift the well-stirred batter into the whole egg liquid to make the batter more delicate and not granular.

10. Stir well.

11. Take a small bowl and pour a small amount of batter.

12. Pour the melted butter into a small amount of batter, this time the butter is floating in a ball.

13. Stir with a manual whisk to make the butter emulsified and the batter fully blended together.

14. Pour a small amount of batter back into the remaining batter.

15. The batter for pancake is ready.

16. Making pie crust is very important. You must use a non-stick pan to operate. Preheat the pan in advance without adding oil. Then quickly scoop a spoon of batter into the pan. Turn the pan before the batter solidifies to make the noodles evenly flat. The stall takes a round shape and turns to a low heat to bake. You will see bulging bubbles coming out of gas. The crust with the edge is upright, indicating that it is cooked.

17. The pie crust is tilted up on the edge, and the pan is buckled downward. The pie crust will automatically fall out. It is best to spread a piece of oil paper on the table to absorb oil, flatten the crust without wrinkles, and make the remaining crust in turn. Follow my recipe. You can make 8 sheets.

18. There is a lot of fat on the pastry crust just out of the pan. Don't panic. Wrap the crust tightly with greased paper and put it in the refrigerator for at least 30 minutes to allow the greased paper to absorb some of the oil.

19. We can prepare the fillings while refrigerating, the first is to process the mangoes.

20. Cut the mango in half and remove the core in the middle.

21. Use a knife to mark the mango with the word "Tian", turn it up gently to cut the mango.

22. Put diced mangoes of the same size in a bowl and set aside.

23. Pour an appropriate amount of whipped cream in a basin, and use an electric whisk to whip. The whipped cream I chose from France Eyole is easy to whip.

24. Take one of the pie crusts, with the smooth side facing down and the rough side facing up.

25. Take some cream with a spatula and place it in the middle of the crust.

26. Put a few diced mangoes.

27. Cover with cream and mango with the crust facing down.

28. In order to make the crust stick, spread some cream around.

29. Continue to pack.

30. The final package does not look like a small yellow pillow.

31. Cut in half with a knife when serving.