mango pancake

1. Material preparation.

2. Cut the butter into small pieces and melt them over water.

3. Pour eggs, milk, and granulated sugar into a bowl and use a manual mixer to beat until the sugar melts.

4. Sift in low flour and mix well.

5. Add melted butter and stir evenly.

6. Sift twice. Refrigerate in the refrigerator for half an hour.

7. Brush a thin layer of salad oil on the frying pan. Heat over low heat.

8. Pour in a tablespoon of batter, spread it out into a circle, and fry until the batter solidifies.

9. Scrape the dough and put it on a plate.

10. Fry the dough in sequence, separate the dough layer by layer with cling film, and let it cool.

11. Cut the mango into long strips.

12. Beat light cream with fine sugar until the texture gradually appears.

13. Take a piece of dough, with the bare side facing down, and place a thick layer of cream on top.

14. Take a mango strip and place it on top of the cream. Apply another layer of cream.

15. Wrap the dough tightly.

16. Fold into blocks and complete.

17. Appreciation of finished products.

18. Appreciation of finished products.

19. Appreciation of finished products.

20. Appreciation of finished products.

21. Appreciation of finished products.

22. Appreciation of finished products.