Strawberry Pancake

Name: Strawberry Pancake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 80g Pancake powder; 50g Sugar; 20g milk powder; 200g Light cream; Some Strawberry; 160g Cold water; 30g butter

by marieanne

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The best food in the world is "mother's meal",
The most beautiful is "Mother's Call",
The warmest thing is "mother's thoughts",
The warmest thing is "mother's face".
The mother’s love for her children cannot be changed over time;
This love, time is hard to cut off;
Mountains and rivers cannot stop this love;
This love cannot be covered by wind and rain.
Between heaven and earth, only maternal love is selfless dedication;
In the world, only maternal love is eternally passed on.
Mother’s scolding always contains love;
In nagging, there is always concern;
When silent, there is always concern;
Raise your hands, always hope that your children will be safe; this is maternal love!
Time goes by, time goes by, it’s another year of Mother’s Day,
I deeply miss my sincere wishes. On Mother's Day, I will make this sweet Hong Kong-style classic dessert---strawberry pancake, and give it to my dear mother. I wish my mother a safe, healthy and well-being, and a happy smile to accompany him to the age! "

Ingredients

2 pcs Egg
80g Pancake Powder
50g Sugar
20g Milk Powder
200g Light Cream
Some Strawberry
160g Cold Water
30g Butter

Strawberry Pancake

1. Material collection diagram

2. Melt the butter insulation water first

3. Knock the eggs into the basin, add 30 grams of sugar, 160 grams of cold water and melted butter and stir until the sugar is melted

4. Sift in pancake powder and milk powder

5. Stir it into a smooth, particle-free batter,

6. Sieve the stirred batter and put it in the refrigerator for half an hour

7. Scoop an appropriate amount of the refrigerated batter into a pan (the pan is guaranteed to be oil-free and water-free, do not open the fire first), and shake the batter into a round shape.

8. Turn on a small fire, when the surface of the batter is solidified and the middle part starts to bubble, quickly turn off the heat and remove the pan from the fire

9. Carefully take out the fried pancake skins and let them cool, and make all the pancake skins in turn (the finished pancake skins need not be stacked neatly and are easy to take)

10. Take a water-free and oil-free basin, add 200 grams of whipped cream (refrigerate the whipped cream for 12 hours in advance for easier whipping) and 20 grams of sugar

11. Use an electric whisk to beat the whipped cream to dry foaming, wash the strawberries in advance, and drain the water

12. Take a piece of pancake skin (the side that touches the pan is facing up), put in the right amount of whipped cream, then put a strawberry, and add some light cream to cover the strawberry, fold it like a quilt, and then pour it The buckle is placed on the plate and it is ready.

13. Finished product

Tips:
Pancake is the Cantonese transliteration of pancake. It is a flatbread cooked in a frying pan with butter. There are many different versions of it. Generally speaking, pancakes are made with unfermented flour, which is a fast-baking bread, but some versions also use fermented flour. Pancake is a dessert that Westerners like very much, but after being polished by Hong Kong people, it has become one of the classics of Hong Kong-style desserts.

After frying one pancake skin, wait for the pan to cool down, and then fry the next pancake. If you don’t eat it for a while, you need to cover it with plastic wrap and store it in the refrigerator. After you make it, you must sift the batter. The pancake skin will be smoother, and the better-looking pancake skin can be separated layer by layer with plastic wrap to avoid adhesion