Don't fry fried fritters with flour, this dessert doesn't need to be done in the oven, and the pan is done

"Mango Pancake" is a simple and delicious Hong Kong-style dessert.

Crust ingredients (18 sheets of 24cm): 3 eggs, 250 grams of milk, 15 grams of sugar, 50 grams of flour, 30 grams of corn starch, 10 grams of butter

Filling: 250 ml of cream, 20 grams of sugar, 3 mangoes

Note: This dessert does not have strict requirements for the gluten of the flour, I use plain flour that is easy to obtain.

Make:

1. Take a cooking bowl, beat 3 eggs, add 250 grams of milk and 15 grams of sugar and mix well.

2. Sift in 50 grams of flour and 30 grams of corn starch, and use a manual whisk or electric whisk to beat a few times on low grade without dry powder. It doesn't matter if you have batter granules.

Sift the milk egg batter, and the final batter particles are gone after a few rounds with a spatula, and it is better to sift twice.

3. Finally, add the melted butter to become this flowing pancake batter. Note: Scoop some batter into the butter and mix it well, then pour it back into the batter and mix well.

4. Take a flat bottom without sticking to the pot, heat the pot slightly, scoop half a spoon into the pot, immediately rotate and shake the pot body, so that the batter is spread all over the bottom of the pot. Fry over medium-low heat until the batter is dry and the edges are cocked out of the pan. Prepare all the crusts in turn. Note: Fry only one side and lightly color.

5. Peel the mango and cut it into small strips.

6. 250 grams of cream and 20 grams of sugar beat until it is completely non-flowing and hard foaming.

7. Take a piece of cold crust, fry the side up, scoop a spoonful of whipped cream, put a strip of mango, and spread some whipped cream on top of the mango.

8. Wrap up, one mango pancake is done, wrap all in turn.

Small Whispers:

1. The butter can be melted in the microwave for tens of seconds, or it can be heated in the stove with water.

2. Sift in the powder and mix until there is no dry powder, it doesn't matter if there are batter particles, and the sieve will be gone, do not stir too much to prevent foaming and gluten.

3. Wait until the crust is completely cool, then wrap the cream and fruit.

4. The side that is not fried is facing outward, so that it is evenly pale yellow and looks good.

5. This dessert has no strict requirements for the gluten of the flour, I use ordinary flour that is easy to obtain.