How to make mango pancake dessert?

Many people like to eat desserts in their daily lives, but everyone must have eaten mango pancakes. Desserts like mango pancakes can be said to be very famous and very popular among young people. In addition to buying mango pancakes outside, you can also make them at home. The mango pancakes made in this way have high nutritional value and taste great. Moreover, those made at home will be more delicious and the ingredients are sufficient.

Mango Pancake

Ingredients: 75g flour, 35g sugar, 2 eggs, 15g butter solution, 250g milk, 4 mangoes, some fresh cream, some icing sugar

Method 1. Beat eggs and sugar, add milk and flour in batches to make a flour paste, add butter solution and stir well, set aside;

2. Heat a pan, add a little oil, pour a spoonful of flour paste into the pan, shape it into a round shape, and fry it into a pancake. Use the same method to fry 12 more pieces and let them cool;

3. Peel and slice the mango, and beat the fresh cream;

4. Spread an appropriate amount of fresh cream on the pancake, then put the mango on it, wrap it into a long roll, and sprinkle icing sugar on the surface.

Mango Pancake

Ingredients: 250 grams of milk, 30 grams of white sugar, 75 grams of low-gluten flour, four egg yolks (because the eggs bought at home were too small, I used five egg yolks), 15 grams of butter, appropriate amount of Golden Diamond non-dairy cream, and 3 large Taiwanese mangoes.

Method 1. Mix egg yolk and sugar.

2. Add milk and mix well.

3. Sift in the flour and stir gently, do not stir excessively.

4. Sift the batter. Remember to sift it so that you can get a delicate taste.

5. Add melted butter and mix well.

6. Heat a non-stick pan over low heat. If it is not a non-stick pan, it is recommended to use a kitchen towel to apply a little butter and spread it evenly on the bottom of the pan. Scoop a spoonful of batter into the pan and turn it quickly to spread the batter thinly on the bottom of the pan.

7. As soon as the batter solidifies, you have to flip it over immediately to prevent it from getting burnt. This flipping really gave me a headache. The pancake was hot and soft, and it would break if you applied too much force. If I was slow, I was worried that it would get burnt. My fingertips were burned and turned red. I was thinking of a solution while frying. Hey, my mind was still flexible at this time, and I thought of a way when I was making the second pancake. After one side was fried, I quickly lifted up a corner with a spatula, placed it on two chopsticks, and turned it over. After both sides were fried, I used this method to place it on the chopsticks and easily picked it up on the plate. Let me be proud of this for a while. I can’t take a picture of the process in between because I only have two hands, not an octopus.

8. After making each pancake, place a piece of plastic wrap on the dough to prevent it from sticking. After all the pancakes are made, cover them with plastic wrap to prevent the dough from drying out.

8. Now start making the filling. First, beat the butter into hard foam. Peel and core the mango, cut into strips and set aside.

9. Place a piece of dough on the chopping board, spread a layer of whipped cream in the middle, and then put a piece of mango flesh in the middle of the cream.

10. Spread another layer of cream to wrap the mango flesh and form it into long strips.

11. Finally, wrap the filling like folding a parcel. Refrigerate after cooking, and it is best to eat it after one hour.