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