【Mango Pancake】
Overview
This Hong Kong-style dessert is easy to make. It does not require an oven and uses very simple ingredients. The homemade pancakes are not as thick as those sold in stores. I think it may be because of the animal-based whipping cream. Because of its poor stability, the shape will be softer and softer. But it is healthier and cleaner
Tags
Ingredients
Steps
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Beat the eggs into egg liquid, add powdered sugar and mix well
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Pour in the milk and mix well
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Sift in the low-gluten flour and slowly mix thoroughly to form a thin batter
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Put the butter in the microwave until it melts into liquid, pour it into the batter, and stir evenly
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Sift the thin batter twice and put it in the refrigerator to rest for half an hour
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Peel the mango, take out the pulp, and cut into long strips
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Fully refrigerate the animal-based whipping cream in advance. Take it out and pour it into a container. Add an appropriate amount of powdered sugar. Place a large container with ice water underneath. Place the container with the whipping cream in the ice water and beat with an electric egg beater until obvious patterns appear
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Brush a thin layer of oil on an electric pancake pan, heat it over high heat, spoon in a large spoonful of batter (you can adjust the size of the dough according to the size of the pancake you want to make), spread it into a round shape, fry over low heat until the batter solidifies, no need to turn it over, and gently scoop up the fried pancake skin
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Place the side that is not attached to the electric baking pan face down on the plate (if it is a little brown, I don’t think it’s a big deal)
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Spoon the whipped cream into an appropriate amount and put the mango chunks on top
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Then spoon the cream on the mango pieces and gently fold the pancake skin into a square shape
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Use a knife to slowly cut it from the middle and eat,
