Mango Pancake
1.
Beat the eggs in a bowl, add icing sugar and beat evenly with a whisk
2.
Then add 240 grams of milk
3.
Sift in low-gluten flour and mix well
4.
After heating the butter to melt into a liquid state, pour it into the batter and stir evenly
5.
Pass the thin batter through a sieve, stir the filtered powder with a manual whisk, and let all the ingredients pass through the sieve
6.
Add 3 drops of yellow pigment to the filtered batter
7.
Stir evenly, put it in the refrigerator and let stand for half an hour
8.
Coat the pan with a thin layer of oil, heat it over a low heat, pour two tablespoons of the batter, spread it out into a circle, and fry until the batter is solidified
9.
Shovel the fried pancake skin with a spatula and place it on a plate. Fry all the pancake skins one by one
10.
The animal whipped cream is stirred with powdered sugar to the extent that the pattern can be maintained
11.
Peel the mango and cut into strips about 5 cm
12.
Spread the pancake skin (the side that is not attached to the pan when frying) facing down, put an appropriate amount of whipped cream on the pancake skin, put a piece of mango flesh, and then put an appropriate amount of whipped fresh cream. cream
13.
Wrap the pancake skin into a square, wrap the filling completely in the skin, wrap left and right first, then wrap the front and back
14.
When eating, cut with a knife and fork, just like eating western food.
Tips:
1. When pancakes are fried, use a low heat, no need to turn over, about 2 minutes, it will be cooked;
2. When wrapping pancakes, it's best to wrap them left and right first, and then before and after. The effect will be better, and it won't loosen when cutting.
