Mango Pancake

Overview

Mango pancake, a classic Hong Kong dessert. It has a creamy skin, the sweetness of mango, the softness of cream, and the taste after being refrigerated is very attractive. Summer is coming, housewives, hurry up and make a delicious dessert for your family dinner!

Tags

• dessert
• children
• afternoon tea
• hong kong food
• butter
• cake flour
• corn oil
• egg
• mango
• whipping cream
• white sugar
• milk

Ingredients

Steps

1. 1 Pour the milk into a basin, sift in all the powder, add sugar and mix well.

   

2. 2 Beat the eggs.

   

3. 3 Microwave the butter for 30 seconds to melt.

   

4. 4 Pour the milk batter into the egg mixture, stir well and sift.

   

5. 5 Add 2 tablespoons of the batter into the butter and mix until completely combined.

   

6. 6 Pour the butter batter in the bowl back into the batter and mix well. If bubbles appear in the batter, refrigerate for 30 minutes.

   

7. 7 Heat a non-stick baking pan, pour in the batter, and fry slowly over low heat. You can also use a non-stick pan.

   

8. 8 Fry until the dough is bubbly and the edges are dry.

   

9. 9 Use a bamboo skewer to gently lift it, and it can be easily peeled off.

   

10. 10 Be sure to fry slowly over low heat. The one on the right is fried too high and the color is too dark, which makes it unsightly. It’s a bad example! After all the pancake skin is done, place it in the refrigerator for 30 minutes.

    

11. 11 Add 200 grams of whipping cream to 20 grams of sugar and beat.

    

12. 12 Cut the mango into large chunks.

    

13. 13 Place the refrigerated pancake with the smooth side facing down and add whipped cream.

    

14. 14 Put mango.

    

15. 15 Put some more whipped cream on top of the mango.

    

16. 16 Fold the bottom edge first.

    

17. 17 Fold the two sides again.

    

18. 18 Then cover the upper class halberd skin. Make all the pancakes in sequence and refrigerate for 1 hour.

    

19. 19 After refrigeration, cut the pancake into pieces and enjoy!