Has anyone ever tasted the very expensive durian pancake and mango pancake desserts in dessert shops? Pancakes eaten outside usually cost more than ten or twenty yuan per piece, which can be said to be quite expensive. So how is the pancake skin made? And why can it be sold so expensively? The skin of the pancake is very elastic, but relatively soft. It feels like taking a bite of a hard marshmallow, but it slowly melts after entering the mouth. My mouth is watering just thinking about it. The pancake skin made by yourself at home is easy to become hard or the gloss is not that good, so it is not delicious. Here is a way to make a very sweet and delicious pancake skin, which can then be used to make durian pancake and mango. Pancakes and various layer cakes.

Mango pancake

First of all, we prepare the ingredients. We need three eggs, 300g of fine sugar, a carton of milk, about 20g of light cream, 20g of butter, and low-gluten 120g of flour, prepare a lemon and appropriate amount of salt. If you plan to make mango pancake, you can also prepare a few sweet mangoes, peel them and cut them into small pieces and put them in a bowl. The same goes for durian pancake.

First, crack the eggs into a bowl, add fine salt, white sugar and a few drops of lemon juice, then stir until the white sugar and salt are dissolved in it. Stir until no particles are visible in the egg batter. Add the prepared whipped cream into the egg batter and stir together evenly. Note that you are stirring, not stirring, and do not stir hard. Take another bowl, pour the prepared pure milk or fresh milk, take out the electronic scale for baking, weigh 120g of low-gluten flour, sift the low-gluten flour and then add it to the milk. Remember to sift. Flour that is not sifted is easy to form into lumps, and the taste is not that delicate. The most important thing about pancake is its delicate texture. Here you need to stir, and it is best to stir until the flour is completely blended with the milk, and there is no graininess. You can use a stirrer here, but you need to control the time and don't stir for too long. Stop when you find the flour is completely incorporated.

Mango Pancake

Then melt the butter over water. Remember to melt it over water. Do not throw it directly into the pot to melt. The taste will not be good and the aroma will burn easily. The desserts made will not have that cool and non-greasy feeling. Then add the melted butter to the egg batter just now. Then add the prepared milk batter, stir them all evenly, then take out the finest and finest sieve, and sift the stirred batter at least twice. There will be a little trouble here, but be sure not to mess with sifting, only sieve. The pancake skin finally made from the sifted batter can have the delicate and silky feel that is sold in takeaways, and the skin can be smooth and beautiful.

Mango pancake

Then start frying. Brush the pan with a little oil. When the pan is cold, pour the batter into it. Shake the batter evenly in the pan and prepare a soaked pan. Put the cold towel with ice water aside, then light the fire and fry the batter on low heat. After the batter solidifies and bubbles appear, you can take off the dough. A piece of Panji skin is ready. If you want to make thousands of layers, you can put the pan on a towel to cool, then pour in the batter and repeat the process of making the pancake skin. If you can't finish it all at once, be sure to refrigerate the pandan skin. If you don't talk about it, it will melt.

Mango pancake

Then add the light cream to the sugar and whip until the cream peaks can stand up. Add the cream and mango in the order of one layer of cream and one layer of mango. On the Panji skin. When making mango pancake, just add two layers of work, then fold up the pancake skin and put it in the refrigerator. You can take it out and eat it when you want to eat it.