Sexy Plump Mango Pancake
1.
Take 15g of butter and melt it into liquid.
2.
One whole egg + one egg yolk in the pot,
Add 20g white sugar,
Then use a manual whisk or chopsticks to beat the egg liquid.
Breaking up means that the egg beater or chopsticks cannot catch the relatively viscous egg white or egg yolk.
3.
Add 200g of milk and mix well.
4.
Sift in 90g flour and stir into a uniform batter.
It's okay to be a bit grainy.
5.
Pour in the melted butter and mix well.
Focus! ! Focus! ! Focus! !
Then filter it again,
In this way, the bubbles and batter lump during stirring are removed.
6.
Cover with plastic wrap and let stand for 15 minutes.
Don't be lazy and affect the finished product.
It should be a thinner batter at the end.
This way it is easier to spread and thin the pot.
7.
There is no need to grease the pot, and the heat is low throughout.
Put a wet towel next to it,
When the pot is overheated, it can be placed on it to cool down.
Put a tablespoon of batter into the pot,
Shake evenly as shown in the picture above and put it on fire.
Slowly the white batter will become transparent.
8.
It's cooked when it starts to bubble,
Take the spatula and lift the edge,
The whole pot is upside down,
The pancake skin fell off.
9.
At this time, the pancake skin is very hot, don’t tidy it with your hands.
Because I stupidly have already practiced iron palms with my hands.
Put the pot on a damp cloth to cool down,
Use a spatula and hand to smooth the pancake skin,
Otherwise, you will be wrinkled forever after wrinkling!
10.
Stacked up one by one, I happened to spread 10 of them.
Then wrap the whole bag in plastic wrap and refrigerate for 30 minutes before wrapping the cream.
One is because it is hot now,
The butter melts when heated,
Second, the oil has not returned yet,
You can feel the surface is actually quite oily.
These problems will disappear after refrigeration!
11.
After refrigerating, take them out and separate them one by one, whip the cream,
Then you can pack it.
Top and bottom folds, left and right folds,
It's just a small pillow.
Here I use custard sauce.
12.
The whipped cream needs to be beaten until the flowers are stiff!
Because the cream is high in calories,
So I replaced it with vanilla custard sauce,
There is no sense of disobedience.
After wrapping, refrigerate for 30 minutes and cut into pieces.
Otherwise it's soft and not neatly cut,
And the taste of each part is not integrated.
Do it all at this time,
It’s not too late, right!
Tips:
*Flour is not too big, low-gluten flour, high-gluten flour or dumpling flour can be used.
*If you don't like butter, use salad oil instead, but choose the tasteless sunflower oil, such as peanut oil.
*Use one whole egg and one egg yolk for the egg. Use one more egg white for cooking or stew with milk.
*If you cut the mango into long strips and put it in, the cut surface will be a big flesh! Anyway, I think it's super sexy and attractive hahaha. But if the mango diced is delicious, it's just that the cut noodles may not be exactly visible. This recipe is not only a pancake crust, but also a cake crust and a crepe crust. In fact, they are all the same.
