1. Put milk, water, sugar, and butter in a stainless steel basin first, and heat it with an induction cooker over a slow heat.
2. Then let it dry, add the eggs in three times and mix well.
3. Add the sifted low-gluten flour and mix well
4. Then sieved.
5. Fry the pancake skin into pieces in a pan. The thinner the pancake skin is, the better.
6. Add whipped cream and powdered sugar, and stir with a whisk.
7. Beat the whipped cream to 90%.
8. Put the whipped cream in a squeeze bag, squeeze it into the middle of the pancake skin and put the cut mango on it.
9. Then wrap it up.
10. Finally, cut it open, it’s better to let it cool in the refrigerator first, it’s more delicious
Tips:Ingenious, in addition to mango, you can also choose other seasonal fruits. After you make it, put it in the refrigerator to taste better.
