Mango Pancake
1.
The raw materials are shown in the picture, one egg, 250ml pure milk, 90g low-gluten flour, 15g sugar, 15g butter, melted in insulated water, and the eggs are beaten with sugar
2.
Pour the milk into the egg mixture, mix well, sieve the low-gluten flour into the custard, mix well, pour in the melted butter liquid, and mix well
3.
The mixed batter is sieved again to become a particle-free batter. When the non-stick pan is about 40 to 50% hot, pour a large spoonful of the batter, turn the pan to spread the batter evenly, and fry on low heat until the color is completely changed. Come down
4.
Peel the mango, take the pulp and cut into strips, add 10 g of white sugar to the cream and beat with a whisk until stiff foaming. Take a piece of dough with the smooth side facing down. Spread an appropriate amount of cream and put a piece of mango pulp.
5.
Spread an appropriate amount of cream, first fold the two sides (that is, the two ends of the pulp) inward, and then fold the other side to form a small pillow
Tips:
1. The butter must be completely melted before mixing, otherwise it will not mix well. 2. When the batter is sieved, there will be a few flour particles. Use a spatula to spread through the sieve, scrape off the back of the sieve and mix well, and then sift it to one side. There are no particles. 3. You can use a non-stick pan to fry the pasta. If you don’t have a non-stick pan, you can first heat the pan to a little smoke, pour some oil to moisturize the pan, then pour out the oil in the pan and cool it down. It can be used as a non-stick pan. Frying the noodles only needs very little oil. You can rub a layer of oil on the bottom of the pan with a paper towel. It’s great. You will get experience by frying twice more. It’s easier
