Mango Pancake

Overview

How to cook Mango Pancake at home

Tags

• dessert
• animal whipped cream
• butter
• egg
• low gluten flour
• mango filling:
• mango pulp
• panji skin:
• fine sugar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Have the required materials ready.

   

2. 2 Put the eggs into a plate, add powdered sugar, and beat evenly with a hand mixer.

   

3. 3 Pour in the milk and mix well.

   

4. 4 Sift in the low-gluten flour and use a hand mixer to mix evenly into a thin batter.

   

5. 5 After the butter is heated over water and melted, pour it into the batter and stir evenly.

   

6. 6 Sieve the thin batter and place it in the refrigerator to rest for half an hour.

   

7. 7 Coat a pan with a thin layer of oil and heat over low heat. Pour two tablespoons (30ml) of batter and spread into a round shape. Fry until the batter solidifies to form pancake skin.

   

8. 8 Use a spatula to scoop up the fried pancake skin and place it on a plate. Fry all the pancake skins in sequence (use low heat when frying, no need to turn them over).

   

9. 9 The fried pancake skin can be wrapped after it has cooled. Beat animal whipping cream with sugar and ice water until 10 minutes. Lay the pancake skin (the side that is not against the pan when frying) face down, put an appropriate amount of whipped cream on the pancake skin, put an appropriate amount of mango pulp, and then put an appropriate amount of whipped cream.

   

10. 10 Wrap the pancake skin into a square shape and wrap the filling completely inside the skin.

    

11. 11 Flip it over and the mango pancake is ready.

    

12. 12 The prepared pancake needs to be kept in the refrigerator and is best consumed within one day.