2.Melt the butter in water or in the microwave;
3.Pour the melted butter into the milk and eggs In the mixed liquid, beat evenly and sift low-gluten flour into it;
4. Whipping Form a batter (this process is a bit difficult, there are many small particles in the flour, it takes a little effort.), the prepared batter is sieved twice, and the pancake skin is more delicate;
5. Whip the light cream and sugar, peel the mango and cut it into small pieces.Spread oil paper on the removable bottom of a six-inch cake mold, lay out a piece of pancake skin, spread a layer of light cream evenly, put another piece of skin, then apply light cream again, evenly put mango slices, and cover with another layer of skin.Apply light cream again, cover with a layer of skin...repeat this process until all the pancake skin is used up;
6.Finally, finish with the pancake skin, smear some light cream on the edge, put it in a plastic bag after shaping, and put it in the refrigerator for 1 or 2 hours;
7.When you cut it into pieces, you can see the clear layers inside;
8. I like a lot of fruits and the cream is not very thick.How about it? It feels much healthier than the ones I bought!
Tips
The recipe of the dough is actually the recipe of the pancake skin.If you put cream and a piece of mango pulp in each piece of dough and wrap it into a square shape, it will be a mango pancake.When making pancake wrappers, try to make them the same size.Because the pot at home is 26cm, which is too big, so I thought of a lazy way.I used a 6-inch chiffon mold as a pancake pan and placed the mold on a flat surface without sticking the pan.In the middle, pour a spoonful of batter into it, press the mold, shake the pot, and a skin will appear evenly inside.Fry over low heat and peel it off.In this way, all the pancake skins are made.
