Question 1: Is the reason why the pancake skin is not chewy because there is too much sugar in the ingredients?

160g pancake powder

4 eggs

380ml water

4 spoons of creamer (small spoon)

5 pinches of sugar (the approximate amount is difficult to weigh, you can add it at your own discretion)

Method

1. Add all the ingredients together, stir evenly with an egg beater, and strain through a sieve once

2. Put on the pan! Take a medium tablespoon of pancake skin and spread it flat on the pan. Don't make the fire too low. While frying, spread out the pancake thinly and make it into a round shape. Fry until the whole pancake is blistered (as shown in the picture, after it has bubbled too much). It is easy to break, and bubbling will prove it is cooked)

3. After the pan is slightly cooled by water, use a toothpick to pick up the edge of the pancake skin and give it a circle (start with the thick edge) , and then open it with both hands

4. Place a fresh-keeping bag on a suitable plate, and place the uncovered pancake skin with the fried side facing up (when it is frozen and taken out to wrap, The surface is flat and smooth) Separate the pancake skins with fresh-keeping bags, otherwise they will stick together. Finally put it in the refrigerator for half an hour.

Question 2: When the pancake skin is folded and stuffed, the corners will break. Is the skin too thick? The first possibility is that the pancake skin is overcooked, and the second is that you need to let the pancake skin cool before proceeding to the next step

Question 3: How do you know the pancake skin is cooked? 1. Mix the eggs evenly

2. Pour in the powdered sugar and granulated sugar and stir evenly

3. Pour in the cake flour and stir evenly. It will be a slightly thin batter

4. Fry Pour oil into the pan, then pour two tablespoons of batter, spread it out carefully, and cut it into thin slices, not too thin

5. Dry whip the light cream so that it does not fall when you pick it up< /p>

6. Press durian meat into durian meat paste

7. Then you can wrap the pancake. The first step is to lightly apply a layer of whipped cream

8. Apply another layer of durian meat paste

9. Apply another layer of light cream

10. Next, fold it up to cover the durian inside. Just sink it, step one

11. Step two, fold in half

12. Step three: fold sideways

13. Step four: again Fold

14. Then gently turn it over and you will have a beautiful and delicious durian pancake.

Tips

Frying the batter requires the most effort. Fry carefully. Make a thin layer first, and then slowly add more batter to thicken it.

Question 4: How to make mango pancake to make the skin softer and more delicious? How to make mango pancake 1. Beat 1 egg, add 10 grams of powdered sugar and stir evenly; 2. Mix and sift low-gluten flour and salt, then add to step 1; 3. Then add 125 grams of fresh milk and stir evenly Make it into pancake paste (pay attention to the amount of fresh milk, it will not work if the pancake paste is too thin or too thick) 4. Heat 7 grams of butter over water and melt it, add it to the pancake paste, and stir evenly; 5. Put the pancake pulp in the refrigerator for one hour, then take it out and sift it 1-2 times to make a smooth pancake pulp without any particles. 6. After peeling the mango, cut the meat on both sides into 2 slices, and press the remaining mango flesh into mango puree; 7. Beat 100ML light cream with an electric egg beater until the texture is clear; 8. Then pour in the mango Continue to mix the puree with an electric mixer; then place it in the refrigerator to refrigerate for an hour. 9. Put the flat-bottomed non-stick pan on the fire (I use the induction cooker), do not add oil, keep it on the lowest heat, take a spoonful of pandan slurry, spread it evenly in the middle of the pan (do not use the reverse side), when spreading the skin Spread it as thinly as possible; 10. After frying, pick up the edge of the pancake skin, flip it out and spread it on a large plate to cool; Start wrapping: 11. Take a piece of pancake skin, spread it on an appropriate amount and refrigerate it Add the light cream, then spread a piece of mango meat slices, and then spread a layer of light cream. 12. Then wrap the 4 sides of the pancake skin around the stuffing meat, and place it upside down on the plate. Serve.

Tips: When frying the pancake skin, you don’t need to turn it over, and you don’t need to add oil. You need to fry it slowly over the lowest heat, and don’t fry it too thick, otherwise the taste will be greatly reduced~~?

< p> Question 5: How many inches of pan should be used to make mango pancake? The size of the pan will not affect it!

The bigger the pot, the bigger the dough will be.

Ingredients needed to make pancakes:

80g low-gluten flour (if you are not too particular, you can also use all-purpose flour commonly bought outside~), 250g milk, appropriate amount of mango ( It depends on how many pancakes you need to make, about 3-4 mangoes are enough), 2 cups of cream (100g/cup), 15g of butter, 4 egg yolks, 30g of white sugar (can be added according to personal requirements for sweetness) )

Question 6: The mango pancake I made has oil in the skin after frying. I see that none of the dessert shops have it. How can I solve the problem? The pan needs to be thick. The main thing is the recipe. The recipe is not right. If you stick to the pan, do you think you are frying pancakes? Add oil. Won’t it break if it comes in contact with the oil? Won’t it be round when fried? Then cut it into squares with a knife, add butter and fruit, wrap it into a square shape, and put a few slices on top of what I made. Rose slices are just fine. I like durian ones and banana ones too.

Question 7: How to make mango pancake without mistakes and how to use the right ingredients

Main ingredients

80 grams of low-gluten flour

150g mango

Accessories

Egg

1 piece

Custard powder

1 tsp

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Seasoning

Milk

240g

Butter

15g

Powdered sugar< /p>

50g

Whipped cream

200ml

How to make mango pancake

1. Prepare ingredients, eggs Beat into a bowl, add powdered sugar, and beat evenly with eggs (do not beat the eggs)

2. Pour in milk, stir evenly, sift in low-gluten flour and custard powder, and beat the eggs manually Slowly stir the butter evenly into a thin batter

3. Heat the butter over water and melt it into a liquid state, pour it into the batter, stir evenly, sieve the thin batter, remove large particles, and put it in the refrigerator Refrigerate and let stand for half an hour

4. Coat a pan with a thin layer of vegetable oil, heat it over low heat, pour 1 tablespoon of batter, spread it thinly, and fry until the batter solidifies. Put the pancake skin on a plate (use low heat when frying, minimum heat without turning over)

5. If you are patient, you can try to make the pancake skin as thin as possible. It will be almost transparent when viewed against the light. Thick ones don’t taste good

6. After frying all the pancake skin and cooling it, it’s ready to use. Add animal-based whipping cream and powdered sugar and beat until the pattern can be maintained. Use a knife to remove the mango pulp

7. Lay the pancake skin (the side that is not against the pan when frying) face down, put an appropriate amount of whipped cream on the pancake skin, put a piece of mango pulp, and then put Add an appropriate amount of whipped cream, wrap the pancake wrapper into a square shape, and wrap the filling completely inside the wrapper

8. Turn over, the mango pancake is ready, and the pancake needs to be Store in the refrigerator, preferably consumed within one day

Question 8: How to make mango pancake (simple) Ingredients

90 grams of flour< /p>

250ml whipping cream

15g butter

One whole egg + one egg yolk

200ml milk

Sugar 20 grams of powder (the pancake skin needs to be filtered, and the white sugar will be filtered out with white sugar)

80 grams of white sugar (add to the whipped cream)

Cut the mango into cubes

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How to make mango pancake (simple)

Mix eggs, powdered sugar and milk, add sifted flour and melted butter. Strain the batter.

Heat the pan, pour in a little oil (butter is OK, it is not the amount in the ingredients, it is added separately), scoop the batter into the pan, and see the thickness as shown in the picture.

Fry one side, the thickness is like this. Set aside to cool.

Add sugar to the whipped cream in three batches. Add cream on the colored side.

Put the fruit in the middle of the cream so that it looks good when cut out, wrap it tightly like a quilt, and it’s done!

Question 9: How to decorate the layer cake ade the first step in