Recipe: Mango pancake mango pancake

Home Cooking Recipe: Mango pancake mango pancake

Ingredients:

Steps:

  1. Add low-gluten flour and starch to half the milk and mix well until there is no granules.

  2. Add 40 grams of sugar to the egg yolk and mix the milk in the other half until the sugar melts. Do not beat the egg yolk.

  3. Pour the prepared egg yolk into the batter of the first step and add the butter. After mixing evenly, if you have a flour sieve, you can use the solution to pass the flour sieve, so that the batter will be more delicate. After finishing, seal the plastic wrap and put the batter in the refrigerator for 30 minutes. This is to make the batter more delicate and let it stand for 30 minutes.

  4. After 30 minutes of resting on the batter, we can make a light cream. I use Nestle's whipped cream. I suggest that everyone buy it at room temperature. If it is used, put it in the refrigerator 24 hours in advance. It will be easier to use it. Add 20g of sugar to 200g of whipped cream and beat it with a whisk. The hair is made into a dry foam.

  5. The mango is peeled and cut into strips for use.

  6. Let's calm down the batter, let's warm the pan. Note that you must not use a big fire. Use the smallest and smallest simmer, pour a small spoon of batter, and flatten the whole pan. It should not be too thick, too thick. It's delicious, you can slowly fry the batter with a slow fire. The so-called slow work out of fine goods, so this step must be careful to work hard. I use a pan, so I can save the cost of buying a machine that specializes in the work of the mink. In fact, I have to be patient and work hard.

  7. After letting the fried banquet skin cool, we can put the good whipped cream into the squeezing bag and squeeze the right amount of cream in the middle of the banyan skin, which is convenient and not easy to soil. If not, you can use a spoon to get the right amount of cream in the middle of the class, then put one, or two mangoes on the cream, and finally pack it into a rectangle to complete!

Tips:

1. After the batter is fried into a class of suede, we can first put a layer of plastic wrap on the plate, so that the fried baggage bag is good to take, and it is easy to keep the moisture of the class mink! Just wrap a piece of plastic wrap. 2, when the frying pan, I did not put the oil in the pan, in fact, do not put it, because the butter has been put in the batter, and the pan will not stick. It is best to use a non-stick pan. 3, whipped cream should be placed in the refrigerator for more than 24 hours before use, just put the refrigerator above the grid, do not put the frozen icing that grid. 4, class 戟 skin as thin as possible, so the package will be more delicious.


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