How to make mango pancake skin

Mango is a relatively good fruit and has excellent effects on people's health and nutritional supplements. There are many ways to eat mangoes, but most of the time, mangoes are eaten directly as a fruit. However, some people make mangoes into other things such as mango pancake skin, which is a famous snack in Guangdong and is loved by many people. People who didn’t know him well last time didn’t know her specific actions. Let us look at how to make it.

Mango Pancake

Banji is the Cantonese transliteration of pancake, which is a kind of small flatbread cooked in a frying pan with butter. There are many different versions of it. Generally speaking, pancakes are made from unfermented flour and are a type of quick-baked bread, but some versions also use fermented flour.

Pancakes are a favorite dessert among Westerners, but after being refined by Hong Kong people, they have become one of the classic Hong Kong desserts. Hong Kong people have perfectly combined pancakes and mangoes. Every time I taste them, I sincerely admire the person who invented such a delicious combination: the sweetness of mango, the softness of cream, and the Western-style pancakes. After being creatively improved by Hong Kong people, mango pancake has become a classic Hong Kong dessert.

Preparation method

Method 1

Material:

250 grams of milk, 30 grams of white sugar, 75 grams of low-gluten flour, four egg yolks (if the eggs are too small, you can add 1 to 2 eggs), 15 grams of butter, appropriate amount of vegetable cream, and 3 large Taiwanese mangoes. practice:

Sift low flour into milk.

Mix milk and flour until smooth.

Beat the eggs with 20g sugar

Add into milk and low flour paste and mix well.

Add liquid oil and mix well.

After mixing well, sieve the batter.

Use a non-stick pan to make the dough, about 3 tablespoons to make one sheet, rotate the pan to spread it as evenly as possible, and when the edges are a little dry, you can slowly pick it up with chopsticks. After frying both sides, put it on a plate to cool

Whip the cream with 30g of sugar. In order to reduce the greasiness, add a small spoonful of lemon juice. Add the lemon juice after the cream is whipped and continue beating for a few more times.

Peel and cut mango into pieces.

After the dough has cooled completely, put a spoonful of whipped cream in the middle and add a piece of mango.

Then cover the fruit pulp with a layer of cream

Overlap the four sides and turn over. After wrapping, refrigerate in hot weather.

Method 2

Ingredients:

1 egg

80g low-gluten flour

1 mango (large head)

seasoning:

30g orange juice[1]

210g milk

10g butter

20g powdered sugar

Whipped cream

10g chocolate sauce

practice:

1. Put the eggs and 20g of powdered sugar into a mixing bowl and mix well with a whisk.[1]

2. Add room temperature milk and fresh orange juice, mix well, sift in low-gluten flour

3. Use a spatula to mix the low-gluten flour and egg milk mixture evenly, and add the melted butter.

4. Mix the butter and egg milk evenly, put it in the refrigerator for 30 minutes, take out the batter and filter it, then heat it slightly with a non-stick pan, scoop a spoonful of batter with a spoon and fry it on low heat until the batter solidifies.

5. After the dough is fried, set it aside and wait for it to cool down. Cut the mango into strips. After the whipped cream is whipped, take a piece of dough and put a little whipped cream on the fried side. Put the cut mango strips in and put another layer of whipped cream on top of the mango strips. After wrapping, close the mouth downwards and put it in the refrigerator. It will taste better after cooling.