I agree very much with Zhang Jiajia’s words, “Food and scenery can resist all the sadness and confusion in the world.”

So I keep eating on the way. In this summer when life is controlled by air conditioning, I need to eat and eat to relieve my sadness. What is gratifying is that there are a wide variety of fruits in summer, and there are relatively many categories to choose from. Personally, the most desirable thing in summer is mango.

If blue sky, white clouds, sunshine, and beach are the standard for this summer, then mango flavor is also the standard for this summer. Mango has thin skin, thick flesh, tender and juicy taste, sweet and fragrant honey.

In the hot summer, you can eat mango with a strong fruity aroma. Even in a fully air-conditioned air-conditioned room, it is full of sunshine. Mango is the secret to the most comfortable summer. As a mango lover, I know how to eat many kinds of mangoes. In addition to eating it directly, it can also be made into mango yogurt cups, mango smoothies, mango yogurt ice cream, mango sticky rice, mango balls, mango cakes... etc. Among these mango delicacies, I prefer mango pancake.

The first time I ate Pancake was in Hong Kong. Pancke is the Cantonese transliteration of Pancke, which means fried pancake. Just like this, a thin pancake is stuffed with fragrant and cold cream and mango. The perfect combination brings surprises, and the sweetness that melts in the mouth instantly makes people want to eat it. From then on, I have been obsessed with the taste and The taste can be called a classic Hong Kong dessert.

In addition to mango pancake, Hong Kong-style milk tea is also a classic Hong Kong-style dessert. It is loved by everyone. It is not as elegant as red wine, not as modern as coffee, and not as exquisite as green tea, but it has a moist and fragrant fragrance, warm and mellow. In Hong Kong movies, we often see the necessary milk tea when ordering. This is not for movie effects, but reflects the real living habits of Hong Kong people.

Where did this cup of fragrant tea come from? It is generally accepted that the drinking of milk tea by Hong Kong people originated from the British (afternoon tea). Hong Kong was once a British colony, and the British were accustomed to drinking afternoon tea after 3.00 pm. Hong Kong people are influenced by this. , also gradually followed suit.

Taking mango pancake and milk tea as afternoon tea is a very pleasant thing to enjoy by yourself or with a few close friends in the afternoon after waking up from a nap. In this summer, when you can make an appointment to meet someone who is a life-and-death friend, you might as well take matters into your own hands and make an appointment with your life-and-death friend to have afternoon tea together at home and spend a leisurely afternoon.

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Mango Pancake Ingredients

Pancake Skin

Eggs: 2

Milk: 200ml

Low-gluten flour: 60g

Powdered sugar: 20g (fine sugar can be used, but it is not easy to dissolve and needs to be stirred for a longer time)

Butter: 15g (also Olive oil or corn oil can be used instead, but the taste is not as good)

Lemon juice: 3-4 drops

Panje filling

Whipped cream: 250ml

Mango pulp: 150g

Sugar powder: 20g (if you like dessert, you can add 5g as appropriate)

PS: Be careful when choosing mangoes, do not choose sour ones , if you want to choose a moderate one, it is recommended to use Jinhuangmang.

1. Crack the eggs and powdered sugar into a bowl and beat evenly with a manual egg beater.

2. Pour in the low-gluten flour and stir with a mixer until the flour is mixed. The egg liquid is completely mixed and turns into batter. (The flour should be sifted in advance)

3. Add milk. It is recommended to add it in batches, so that it is easier to stir evenly.

4. Heat the butter in water or microwave to melt, then add it to the batter prepared in the third step, and stir evenly.

5. Sieve the prepared batter 1-2 times to make the batter more delicate, so that the surface of the fried cake will be smoother.

6. Set the pan to low heat, pour an appropriate amount of batter (about 50ml), shake the pan quickly to spread the batter all over the bottom of the pan, and spread it into a thin pancake.

7. Wait for about 2 minutes. When the surface of the batter solidifies, you can pour it out. (No need to add oil, and no need to fry on the other side)

8. Use a spatula to gently scrape along the edge to separate the crust from the pan, then pour it onto a plate while the crust is softened. If you spread the skin when it is hot, there will be wrinkles if you spread it again when it is cold.

9. After all the skin is fried, cover it with plastic wrap and put it in the refrigerator.

10. At this time, you can start cutting the mango. The mango should be cut into large pieces.

11. After cutting the mango, start whipping the cream. Pour the cream into a water-free and oil-free plate, add powdered sugar, and beat with a whisk (note that whipped cream is usually stored at room temperature. Put it in the refrigerator for about 8 hours before whipping. It is difficult to whip butter at room temperature)

12. Whip the cream until it can maintain upright texture

13. Take out the pie crust and put a piece of Place the pie crust on a plate, put an appropriate amount of whipped cream and mango pulp in the middle

14. Fold the pie crust in half on both sides first, and then fold the other two sides in half again

Mango Pancake It's so simple. If the finished pancake cannot be destroyed in time, it should be kept in the refrigerator, otherwise the butter will melt. The above ingredients can make 6 pieces - the pan is 26cm, but this also depends on the thickness of the pancake skin when frying. If it is thicker, the quantity will be reduced accordingly.

Ps:? Make pancake skin, add a few grams of matcha powder to the batter and it will become matcha mango pancake. The mango pulp inside can also be replaced with durian meat, so it becomes durian pancake. Halberd, have you got it? . . .

Hong Kong-style milk tea (serves 2-3 people)

Black tea: 15g

Water: 500ml

Sanhua full-fat evaporated milk /Black and white evaporated milk: 150ml

Sugar: 20g (the sweetness can be adjusted according to your own preferences)

?I forgot to take pictures of some steps, please read the text. .

1. Wash the tea leaves with cold water first

2. Pour the water into the milk pot and boil

3. Then add the black tea and turn Cook over medium-low heat for 5-6 minutes until the color of the tea does not change

4. While making the tea, heat the evaporated milk over water until it is warm, and prepare a large measuring cup.

5. After the tea is boiled, turn off the heat, use a colander to filter the tea, and filter out the tea.

6. ? Take the tea in one hand and the evaporated milk in the other, then pour them into a large cup at the same time, add sugar and stir evenly

7. ? Then filter it again and remove the tea residue. Strain and drink directly in a cup.

This is how simple milk tea is completed. Students who like to drink ice can cool the milk tea and put it into a sealed bottle and store it in the refrigerator.

(PS: I have tried many black teas to make milk tea. Finally, I found that Yinghong No. 9 is particularly suitable for making milk tea in the right amount. It goes well with evaporated milk. The brewed milk tea is rich and fragrant, and the color is also very beautiful.

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