mango pancake

mango pancake

Introduction:

"A few days ago, mangoes were very sweet and delicious. I saw a lot of people making mango Banji on the Internet. I didn't like the appearance of mangoes. I saw the materials at home, so I tried to make them. It was very simple, not difficult at all, because there was cream in it. My daughter especially liked them."

Production steps:

Step 1: pour sugar powder into milk and add a little egg liquid.

Step 2: sift in the low gluten flour and beat it evenly with an egg beater.

Step 3: melt the butter and pour into the batter. Stir well.

Step 4: sift the batter.

Step 5: refrigerate for half an hour.

Step 6: pour a little oil into the pan and heat over low heat. Pour in a large spoon of batter and spread it into a circle.

Step 7: fry in low heat until the batter solidifies. If you don't need the reverse side, you can shovel up the pan halberd skin, and lay the side not attached to the pan down on the plate.

Step 8: add 10 grams of powdered sugar to the animal cream and beat until the pattern appears.

Step 9: peel and core mango, only cut the meat into large pieces.

Step 10: put some cream on the skin of Banji.

Step 11: add a few more mangoes and a little cream.

Step 12: wrap the pan Ji skin into a square, and wrap the stuffing completely in the skin.

Materials required:

Milk: 120g

Low gluten flour: 40g

Cream: 100g

Butter: 10g

Eggs: right amount

Powdered sugar: 30g

Mango: right amount

Note: can be replaced with other fruits, such as durian, yellow peach and so on. When frying the batter in a pan, just add a little oil, not too much.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: sweet