Strawberry Pancake

Strawberry Pancake

1. Add egg yolks with powdered sugar and beat evenly with egg tweezers

2. Add milk and stir evenly with egg soot while adding

3. Add the sifted low powder to the custard liquid, cut and mix continuously to avoid gnocchi

4. Melt the butter in heat insulation, add it to the batter, and stir evenly while adding. Cover the batter with plastic wrap and put it in the refrigerator freezer and let it stand for 30 minutes (the batter must be free of gnocchi, if any, you can sieve it. Once, this ensures that the batter is smoother)

5. Whipped cream and icing sugar until the hardness can be decorated (it needs to be harder, so that the wrapped pancake will have a shape)

6. When the time is up, take out the refrigerated batter, heat it on a low heat in a non-stick pan, then pour 2 tablespoons of the batter, quickly stir, and fry on low heat until the batter is bubbling, turn off the heat, and remove the pancake skin

7. Put the peeled pancake skin on the plastic wrap, layer by layer and layer by layer.

8. Until all the batter is used up

9. Take a piece of cold pancake skin, dig some cream and place it in the middle, put strawberries on top of the cream (1 for large strawberries and 2 for small strawberries), and then put an appropriate amount of cream to wrap the strawberries

10. Fold up the pancake skin like a quilt

11. Fold the remaining two sides together to form a small pillow shape.