material
2 mangoes, 80g of low-gluten flour, 75g of sugar, 250g of milk, 2 eggs (or 4 yolks),
Cooking oil (or butter) 1 tablespoon (15ml), 300g of cream.
working methods
1. Sieve the low-gluten flour, add it to the milk, and stir until there are no particles.
2. Add 35 grams of sugar to the egg and stir well until the sugar melts.
3. Add the stirred egg liquid into the flour and milk paste, then add the oil and mix well. Finally, sift the batter for later use.
4. Heat the non-stick pan, turn to low heat, pour a spoonful of batter (soup spoon) into the pan, quickly turn it over, and turn it over after frying. In this way, you can make all the batter into pancakes, and you can make about 8.
5. Peel the mango, cut the pulp along the stone, and then cut into long strips.
6. Add 40 grams of sugar to the whipped cream and stir.
Whip the butter (butter is in a solid state).
7. Take a piece of bread and spread a layer of cream paste in the middle.
Put another mango strip and spread a layer of cream paste.
8. Finally, wrap the bread into a square.