[tomato Recipe] Mango Pancake-the Interweaving of Mango and Cream, Infinite Enjoyment on The Tip of The Tongue

[tomato Recipe] Mango Pancake-the Interweaving of Mango and Cream, Infinite Enjoyment on The Tip of The Tongue

1. Beat the eggs into an egg beater, add fine sugar, and stir until mashed.

2. Add milk and mix well

3. Heat the butter over water until it melts into a liquid.

4. Sift the low-gluten flour into the milk mixture and mix well

5. Then pour the melted butter liquid, stir evenly, and let the stirred liquid stand for 20 minutes.

6. Then sieve the rested liquid to get a finer batter

7. First brush the pan with a thin layer of oil,

8. Then pour a large spoonful of batter,

9. Shake the pan to spread the batter into a cake shape

10. When the surface of the cake is transparent, take the cake out and let cool

11. Whip the whipped cream and some sugar until stiff foaming

12. Take a piece of pie, add an appropriate amount of light cream to the center part, and then add the mango diced.

13. Then cover with some cream

14. Then wrap the sides of the pie toward the center,

15. Wrapped into a cuboid shape

16. 9. Finally, close the wrapped mango pancake, cut it in half with a knife, and share it.

Tips:

1. Mango can be replaced with other fruits you like, such as yellow peaches, strawberries, etc.
2. When pancakes are used in a pan, turn to a low heat and brush with a proper amount of oil to prevent sticking.
3. When wrapping panji, the smooth side is outside.
4. Pay attention when cutting, only the surface needs to be transparent, no need to turn it over.