Materials

Main ingredient: 1 egg, 240g milk, 80g low-gluten flour

Supplementary ingredients: 15g butter, 50g granulated sugar, 200g light animal cream, mango meat, 3 drops of yellow pigment

1, the egg into a bowl and beat, add the powdered sugar with a whisk beaters evenly

2, and then added 240g

3. Sift in the low-gluten flour and mix well

4. Melt the butter over water and pour it into the batter, mixing well

5. Sift the batter through a sieve and stir in the filtered flour with a hand whisk to make sure that all the ingredients pass through the sieve

6. Add 3 drops of yellowing pigment to the filtered batter

7. Stir well, put into the refrigerator to stand for half an hour

8, a thin layer of oil on the bottom of the pan, heat on low heat, pour in two tablespoons of batter, spread into a circle, and fry until the batter is solidified

9, put the pan-fried pancake skin with a spatula up, and put it on a plate. Fry all the pancake skin in turn

10, animal light cream with powdered sugar whipped to the degree that can keep the pattern

11, mango peeled, cut into about 5 cm long strips

12, the pancake skin skin (frying the side of the pan is not sticking to the pan) face down, in the pancake skin put the right amount of whipped cream, put a piece of mango meat, and then put the right amount of whipped cream, put a piece of mango meat. And then put the right amount of whipped whipped cream

13, the pancake skin wrapped into a quadrilateral, the filling completely wrapped in the skin inside, first left and right package, and then before and after the package

14, the finished product