First time hearing about itMangoPancakeI couldn't think of what kind of food this is.Later I found out thatMango pancakeThe method is similar to a regular pancake, with mango andcreamadded as filling, and it can be eaten after refrigeration.Mango pancake is a very distinctive Cantonese dessert.Below, I will introduce the method of making mango pancake in detail.Method of making mango pancakeIngredientsPreparation

Egg batter:

Eggs2,

Milk200ml, 30g of white sugar,Low-glutenflour60g, unsaltedbutter15g.Filling:Fresh cream100g, 3 mangoes.

Tools: Whisk, flat-bottom pan, sieve, rubber spatula, mixing bowl.Quantity: 12Steps

1. Whisk eggs and white sugar, filter the egg mixture through a sieve to remove any undissolved egg whites.

2. Add milk and stir until combined, then sift in the low-gluten flour and mix with a rubber spatula to form a smooth batter.

3. Melt the butter in the microwave and pour it into the batter, then stir again.

4. Take a flat-bottom pan with a diameter of about 15ml, brush a small amount of butter on the bottom, and heat over high heat until it is almost boiling, then reduce the heat to low and pour the batter into the pan, rotate the handle to spread the batter evenly, cover with the pan lid, and wait until the batter turns dark and the surface starts to bubble, which indicates that the egg skin is cooked, then invert it to cool.

5. Repeat the above steps with the remaining ingredients.

6. Peel, pit, and cut the mango into large square pieces.

7. Whip the fresh cream with a whisk until it becomes a firm foam, meaning it can be pulled into a vertical, non-falling cream.8. Take a piece of egg skin, place a spoonful of whipped cream in the middle, then place a mango slice on top of the cream, and then add another spoonful of fresh cream on top of the mango.9. Fold the egg skin towards the middle, and use a small amount of fresh cream to coat the edges of the egg skin to make it easier to stick together, then fold it in half and roll it up.

10. Place it in the refrigerator for about 30 minutes before eating, and cut it open to eat.

Tips

1. The purpose of using a small pan is to make the most standard circular egg skin more easily and quickly. If not, you can also use a large pan, but pay attention to the egg skin should not be cooked too much, with a diameter of 15-18cm is better.

2. The amount of batter added to the egg skin at one time should not be too much, basically just enough to cover the bottom after rotating.

3. The heat when cooking the egg skin should not be too high, generally after heating it is better to cook over low heat, high heat will easily cook the egg skin.

4. After packing the mango pancake, place it in the refrigerator for 30 minutes, the cream and egg skin will be more solidified and easier to cut, maintaining a more complete shape.

Method of making mango pancake

Ingredients preparation

25g of whole egg liquid, 10g of white sugar, 10g of butter, 40g of flour, 100ml of milk, 1/4 small spoon of banana leaf flavor, mango flesh, whipped

light cream

100g.

Steps

1. Whisk eggs and white sugar slightly, add milk and mix well, then sift in flour and mix.

2. Add banana leaf flavor and mix well, then pour in melted butter and mix.3. Filter the batter, cover with plastic wrap and let it sit for 1 hour.4. Brush a small amount of melted butter on the pan, then pour in the batter and flip it when it starts to bubble.

5. Cool the egg skin slightly, spread whipped cream in the middle, and place mango pieces on top.

6. Fold the four sides towards the middle.

Simple method of making mango pancake

Ingredients preparation

20g of low-gluten flour, 1 tablespoon of corn

starch, 2 tablespoons of powdered sugar, 1 egg, 10g of butter, 1 teaspoon of brandy wine, 60ml of fresh cream, 1 mango.

Steps

1. Mix fresh cream with 1 tablespoon of powdered sugar, whip with an electric mixer until it becomes a firm foam, and refrigerate.

Cut the mango into 6 pieces.

2. Sift low-gluten flour, cornstarch, 1 tablespoon of powdered sugar, add egg and mix well.3. Melt the butter, add the batter.

Add 1 teaspoon of brandy wine and mix well.

Steamon the steam rack, place a round pan, brush with oil, add 1 large spoonful of batter to cover the bottom

thincake, cover with a lid and steam for about 1 minute, then take it out while hot and set aside.5. Spread a small amount of whipped cream on the cooled pancake, place mango pieces on top, and cover with cream.

Melt the butter and add to the batter;Add the brandy to the batter and mix well.

4.SteamPreheat the steamer, place a round pan on top, grease it, and add 1 tablespoon of batter to form a circle on the bottom.PancakesCover and steam for about 1 minute, then remove and set aside. Repeat 6 times.

Spread a small amount of cream on the cooled pancakes, add mangoes, cover with cream, and roll into a long shape.