"miss Shan | Mango Pancake"

"miss Shan | Mango Pancake"

1. Sift the low-gluten flour and take the delicate one.

2. Add half of the milk to low-gluten flour and mix well until there are no grains.

3. Add one egg and one egg yolk to the right amount of sugar and mix well.

4. Add milk to the stirred solution and continue to stir.

5. Pour the mixture into the previous milk flour.

6. Melt the butter at room temperature (if it's cold, heat it to melt), add it to the mixture and stir well.

7. The obtained solution is sieved, and the obtained solution is more delicate.

8. Heat the pan on a low fire, pour the pre-filtered solution, and make sure that the pan is emptied from time to time to ensure even heating. Take it out in time after it solidifies.

9. Wash the mango and cut into strips. Put the cream + mango + cream on the pie and roll it to shape.

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Tips:

1. After the batter is fried into pancake skin, we can put a layer of plastic wrap on the plate first, so that the pancake skin bag is easy to handle when it is fried, and it is easy to keep the moisture of the pancake skin! Put a piece of plastic wrap on each fried one.
2. When frying pancakes, I didn't put oil in the pan, but I didn't need to put it because the butter was already put in the batter, and the pan would not stick to the pan. It is best to use a non-stick pan.
3. Please put the whipped cream in the refrigerator for more than 24 hours before using it, just put it in the upper compartment of the refrigerator, don't put it in the freezer compartment.
4. Make the pancake skin as thin as possible so that it will be more delicious when wrapped.