Mango Pancake

Mango Pancake

Overview

This popular Hong Kong-style dessert, Mango Pancake, has a bright color and a fresh and sweet taste. To learn more about the food production process illustrated with pictures and texts, you can follow the WeChat public account Ningyousiwei, where new recipes will be released every week!

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Ingredients

Steps

  1. Melt the butter over water and set aside.

    Mango Pancake step 1

  2. Pour pure milk into a stainless steel basin.

    Mango Pancake step 2

  3. Take another bowl and pour powdered sugar.

    Mango Pancake step 3

  4. Add more flour.

    Mango Pancake step 4

  5. Add cornstarch again.

    Mango Pancake step 5

  6. Add eggs to another bowl and beat until fully mixed.

    Mango Pancake step 6

  7. Sift all flour into milk.

    Mango Pancake step 7

  8. Mix well.

    Mango Pancake step 8

  9. Sift the evenly mixed batter into the whole egg liquid to make the batter more delicate and without grains.

    Mango Pancake step 9

  10. Mix well.

    Mango Pancake step 10

  11. Take a small bowl and pour a small amount of batter.

    Mango Pancake step 11

  12. Pour the melted butter into a small amount of the batter. At this time, the butter will float in a ball.

    Mango Pancake step 12

  13. Use a hand mixer to stir the butter into the batter.

    Mango Pancake step 13

  14. Pour a small amount of batter back into the remaining batter.

    Mango Pancake step 14

  15. The batter for making pancake is ready.

    Mango Pancake step 15

  16. Making the pie crust is very important. You must use a non-stick pan. Preheat the pan in advance. Do not add oil. Then quickly scoop a spoonful of batter into the pan. Turn the pan before the batter solidifies so that the batter is spread evenly into a circle. Turn to low heat and bake. You will see bulging bubbles and steam. If the edges of the pie crust rise, it means it is cooked.

    Mango Pancake step 16

  17. The edge of the pie crust is raised, and the pan is turned downward. The pie crust will fall out automatically. It is best to lay a piece of oil paper on the table to absorb the oil. Flatten the pie crust without wrinkles. Make the remaining pie crusts in sequence. You can make about 8 pieces according to my recipe.

    Mango Pancake step 17

  18. There is a lot of grease on the freshly baked pie crust. Don't rush to wrap it up. Wrap the pie crust tightly with parchment paper and put it in the refrigerator for at least 30 minutes to allow the parchment paper to absorb part of the oil.

    Mango Pancake step 18

  19. While it's refrigerated we can prepare the filling, starting with the mangoes.

    Mango Pancake step 19

  20. Cut the mango in half and take out the core.

    Mango Pancake step 20

  21. Use a knife to score a square pattern on the mango and gently turn it upward to dice the mango.

    Mango Pancake step 21

  22. Place roughly sized mango cubes into a bowl and set aside.

    Mango Pancake step 22

  23. Pour an appropriate amount of whipping cream into a basin and beat it with an electric egg beater. The whipping cream from France I chose is very easy to whip.

    Mango Pancake step 23

  24. Take one piece of pie crust, smooth side down and rough side up.

    Mango Pancake step 24

  25. Use a spatula to take some cream and place it in the middle of the crust.

    Mango Pancake step 25

  26. Add a few cubes of mango.

    Mango Pancake step 26

  27. Cover with cream and mango with the crust side down.

    Mango Pancake step 27

  28. To make the crust stick, spread some butter around it.

    Mango Pancake step 28

  29. Continue to pack.

    Mango Pancake step 29

  30. The final wrapped look looks like a small yellow pillow.

    Mango Pancake step 30

  31. When serving, cut in half with a knife.

    Mango Pancake step 31