Mango Pancake

Name: Mango Pancake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g High-gluten flour; 20g Low-gluten flour; 150g milk; 1 piece egg; 2 pcs Mango; 15g Sugar; 10g butter; 200g Light cream

by Little Ai Chef

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Pancake (bān jǐ) is the Cantonese transliteration of pancake, but it has been greatly different from the original pancake after being improved by Hong Kong people, and it has become a "Chinese-style" dessert. In addition to all kinds of delicious fillings, pancakes are also very popular for its thin and strong skin. When making pancakes, the most important effort is spent on the skin. As long as the skin is ready, it won’t be unpalatable with fresh cream and fruit fillings. For this kind of dessert, no matter what the filling, it is probably difficult to refuse it. "

Ingredients

Mango Pancake

1. Prepare materials.

2. Mix low-gluten flour and high-gluten flour through a sieve.

3. Take a bowl and put the eggs and sugar in the bowl and beat them evenly.

4. Add 150 grams of milk to the egg liquid, and add the sifted flour into the mix.

5. Heat the butter in the microwave until it melts, add the melted butter and continue stirring.

6. Sift the stirred batter and put it in the refrigerator for 30 minutes.

7. Take out the refrigerated batter for later use.

8. Put a non-stick pan on the fire and heat, scoop 2 spoons of batter, and spread into small noodles.

9. Spread the spread noodles and let them cool. Put 200 grams of whipped cream in an oil-free clean basin. Use an electric whisk to beat until it is sharp. Put it in the refrigerator for later use. (I forgot to take a photo in this step)

10. Cut the peeled mango pulp into strips and set aside.

11. Take a piece of pancake skin and put cream in the middle, put a piece of mango flesh on top, and put some cream in it.

12. Pack the pancake in a rectangular shape, seal it down and put it in the refrigerator for a while before serving.

Tips:
1. Spread the noodles as thinly as possible so that they can be easily wrapped in a rectangular shape.
2. If you want the dough to have a more delicate taste, you can sieve the final blended batter.
3. The batter must be stored in the refrigerator before use, so that the batter will not break easily when spreading.