Mango Pancake
Overview
Panji is said to originate from Malaysia. Panji is a kind of dessert made from panji powder (pushed into a thin crust), added with mango and cream (filling). It has a beautiful appearance, golden color and multiple flavors in the mouth. It has the sweetness of cream, the elasticity of the skin, zero pigment, and the special taste of mango. The first trial production of mango pancake is presented on the family table.
Tags
Ingredients
Steps
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Panji powder, cold water, eggs, sugar, milk powder, mango.
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Put 2 eggs in the basin and mix well.
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Add cold water, sugar, and milk powder and stir evenly.
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Garnish with pancake powder (available online) and stir evenly.
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Stir the pancake paste evenly and let it sit for a while.
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Turn on low heat and apply a thin layer of oil on the flat non-stick bottom (not too much). Pour the pandan paste and shake it around with your hands to evenly spread the skin (be sure to turn on low heat) until the skin is cooked. Take it out and put it on a large plate to cool until it is all spread out.
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In order to make the spread skin look beautiful, I use a hob to remove the thin edges (this makes it neat).
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Add 15g of white sugar to 150g of whipped cream (beat with ice water underneath, I beat it with a piece of ice frozen on top).
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Whip the cream to this state and set aside.
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The ivory mango I photographed before (the color inside was not good when cut) was replaced with this mango, which is golden in color and tastes good. I removed the core and skin and modified it into a rectangular shape for later use.
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Place the crust side up, add the whipped cream, add a piece of mango, and spread the cream around.
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Wrap from one side first and then the other side.
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Wrap it like this and gently turn it right side up.
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Let’s start to put it on the plate. Cut one of them in half. Is it okay for the first time?
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I went to the morning market this morning and bought some lotus flowers to decorate them beautifully
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Sprinkle some fructose on it and it will look pretty
