Sweet and smooth mango pancake (6 inches)

Many years ago, there was a mango pancake sold in the juice shop opened by my aunt, and I was amazed, how could there be such a delicious thing in the world? Since then, I have been looking for a way to make mango pancakes, and I did it a few years ago, and it was quite successful! Now revisit it again.

Ingredients

Smallmango 3

Cakeflour 80 grams

Puremilk 250 ml(i.e.1 box)

Butter 15 grams

Eggs 2

Sugar 20 gramstomakeeggskin+40 gramsofbeatingcream

Whippingcream ~300 grams

Cooking Instructions

Ingredients for pancake skin: 80 grams of cake flour, 250 grams of pure milk, 2 eggs into a bowl, 20 grams of sugar, 15 grams of butter melted in hot water for later use.
Beat two eggs into a bowl, add 20 grams of sugar, beat them with chopsticks to form an egg mixture, and set aside.
Sift the low-gluten flour into the pure milk and stir well to form a flour paste, pour the egg mixture into the flour paste and stir well.
Pour in the butter.
Stir to combine.
Sift the batter after mixing.
This is the sifted batter.
Fry the dough in a non-stick pan, turn on the induction cooker at 100 degrees, pour the batter into the non-stick pan, about two tablespoons to make a dough, rotate the non-stick pan, and spread the batter flat.
When you see that the edges are a little dry, they are almost cooked, and after frying for a while, pick them up with a wooden spatula and put them on a plate to cool for later use.
Cut the mango in half.
Dig out the mango pulp.
Pour the whipping cream into a large bowl, add 40g of sugar in three portions, and beat the cream with an electric whisk.
Take a sheet of dough and place it on a panel with a spoonful of whipped cream in the middle.
Add a mango cube and top with a spoonful of cream.
After stacking all sides, put it in reverse, wrap it all and put it in the refrigerator, and then take it out and cut it when you eat.
Cut it open and see, wow, I want to eat it.
You see, children are so happy to eat!