Strawberry Pancake
1.
Prepare all materials
2.
The butter melts in water
3.
Put milk, low-gluten flour, cornstarch, and powdered sugar in a clean bowl and sift into the milk.
4.
Stir evenly with a manual whisk
5.
Get an egg bowl to beat the eggs in
6.
Break up the eggs, no need to beat them. When it becomes non-sticky, the whisk cannot be lifted and it is broken.
7.
Gently pour the batter while stirring
8.
Stir slowly so that there are no bubbles, otherwise the fried cake crust will have holes.
9.
Sift the mixed flour liquid, and scrape the small flour particles with a spatula.
10.
Pour a spoonful of flour liquid in the butter to emulsify so that the flour liquid and butter are evenly mixed.
11.
Pour the emulsified butter paste into the flour liquid. Stir evenly and become very delicate, without bubbles.
12.
Preheat the pan over a low heat. Generally, the first two crusts are used to test the temperature, so they may not be very beautiful. Pour a spoonful into the pot and shake it around. If you find a hole, you can pour a little bit to repair it. When cooked, there will be some bubbles on it.
13.
Spread the fried crust layer by layer on oiled paper
14.
The surface of the pancake crust is very oily. We wrap it upside down in oil paper and put it in the refrigerator for 30 minutes.
15.
The refrigerated crust is opened (the oil on the surface has been absorbed by the crust)
16.
After taking them out, we uncovered them one by one, and put the pan on the bad side up.
17.
Take out a piece of pie crust and place it on the whipped cream (in a patterned state) and then wrap it with a strawberry.
18.
Our pancake is ready.
Tips:
Be sure not to stir too much foam, so that there will be big bubbles in the pancake crust
