MANGO PANCAKE! Enak banget heran..
- 95 tepung protein sedang
Hong Kong Style Mango Pancakes
Bahan
Chantily cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung terigu protein sedang yang sudah diayak dengan gula pasir dan garam, lalu aduk sampai rata.
- Pecahkan 2 butir telur ke dalam campuran tepung, tambahkan vanila, lalu aduk asal tercampur.
- Tuang susu cair secara bertahap sambil terus diaduk sampai adonannya sangat encer dan tidak menggumpal.
- Masukkan lelehan mentega tawar lalu aduk sampai rata.
- Tambahkan pewarna makanan kuning dan sedikit oranye sampai warnanya menyerupai mangga.
- Saring adonan untuk menghindari adanya gumpalan.
- Panaskan teflon dengan api kecil lalu olesi tipis dengan minyak menggunakan tisu.
- Tuang adonan lalu putar teflonnya supaya adonan menyebar tipis.
- Masak sampai permukaannya ngeset saja, jangan sampai terlalu kering supaya tidak patah waktu dilipat.
- Congkel bagian pinggirnya, angkat setelah sekitar 30 sampai 40 detik, lalu susun selang-seling dan tutup supaya tidak kering.
- Untuk chantilly cream, kocok whipping cream cair bersama gula pasir sekitar 10 persen dari berat krimnya dan vanila sampai soft peak. Jangan dikocok terlalu lama supaya tidak pecah.
- Pindahkan chantilly cream ke plastik segitiga lalu simpan di kulkas sampai akan dipakai.
- Kupas mangga harum manis lalu potong dagingnya sedekat mungkin dengan bijinya, kemudian rapikan menjadi balok-balok.
- Semprotkan whipping cream seukuran mangga di atas selembar crepe, letakkan potongan mangga di atasnya, lalu tutup lagi dengan krim tipis.
- Lipat keempat sisinya sampai rapat sehingga bentuknya seperti bantal.
- Simpan di kulkas sekitar 30 menit sebelum dipotong supaya hasil potongannya rapi.
Ingredients
Chantilly cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the sifted medium protein flour with the granulated sugar and salt until combined.
- Crack 2 eggs into the flour mixture, add the vanilla, and stir roughly to combine.
- Pour in the liquid milk in stages, stirring, until the batter is very thin and free of lumps.
- Add the melted unsalted butter and stir until combined.
- Add yellow food colouring and a touch of orange until the batter looks like mango.
- Strain the batter so there are no lumps.
- Heat a non stick pan over low heat and wipe it thinly with oil using a paper towel.
- Pour in some batter and swirl the pan so it spreads thinly.
- Cook only until the surface sets. Do not let it dry out or it will crack when folded.
- Ease the edges loose, lift the crepe after about 30 to 40 seconds, then stack the crepes alternating and cover them so they do not dry out.
- For the chantilly cream, whip the liquid whipping cream with sugar at about 10 percent of the cream's weight plus the vanilla, until soft peaks. Do not overwhip or it will split.
- Transfer the chantilly cream into a piping bag and keep it in the fridge until needed.
- Peel the ripe mangoes, cut the flesh as close to the stone as you can, then trim it into neat blocks.
- Pipe a mango sized strip of whipped cream onto a crepe, lay the mango on top, then cover it with a thin layer of cream.
- Fold in all four sides tightly so it forms a neat parcel.
- Chill for about 30 minutes before cutting so the slices come out clean.
Cook Mode
- 95 tepung protein sedang
Hong Kong Style Mango Pancakes
MANGO PANCAKE! Enak banget heran..
MANGO PANCAKE! Enak banget heran..
Bahan
Chantily cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung terigu protein sedang yang sudah diayak dengan gula pasir dan garam, lalu aduk sampai rata.
- Pecahkan 2 butir telur ke dalam campuran tepung, tambahkan vanila, lalu aduk asal tercampur.
- Tuang susu cair secara bertahap sambil terus diaduk sampai adonannya sangat encer dan tidak menggumpal.
- Masukkan lelehan mentega tawar lalu aduk sampai rata.
- Tambahkan pewarna makanan kuning dan sedikit oranye sampai warnanya menyerupai mangga.
- Saring adonan untuk menghindari adanya gumpalan.
- Panaskan teflon dengan api kecil lalu olesi tipis dengan minyak menggunakan tisu.
- Tuang adonan lalu putar teflonnya supaya adonan menyebar tipis.
- Masak sampai permukaannya ngeset saja, jangan sampai terlalu kering supaya tidak patah waktu dilipat.
- Congkel bagian pinggirnya, angkat setelah sekitar 30 sampai 40 detik, lalu susun selang-seling dan tutup supaya tidak kering.
- Untuk chantilly cream, kocok whipping cream cair bersama gula pasir sekitar 10 persen dari berat krimnya dan vanila sampai soft peak. Jangan dikocok terlalu lama supaya tidak pecah.
- Pindahkan chantilly cream ke plastik segitiga lalu simpan di kulkas sampai akan dipakai.
- Kupas mangga harum manis lalu potong dagingnya sedekat mungkin dengan bijinya, kemudian rapikan menjadi balok-balok.
- Semprotkan whipping cream seukuran mangga di atas selembar crepe, letakkan potongan mangga di atasnya, lalu tutup lagi dengan krim tipis.
- Lipat keempat sisinya sampai rapat sehingga bentuknya seperti bantal.
- Simpan di kulkas sekitar 30 menit sebelum dipotong supaya hasil potongannya rapi.
Ingredients
Chantilly cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the sifted medium protein flour with the granulated sugar and salt until combined.
- Crack 2 eggs into the flour mixture, add the vanilla, and stir roughly to combine.
- Pour in the liquid milk in stages, stirring, until the batter is very thin and free of lumps.
- Add the melted unsalted butter and stir until combined.
- Add yellow food colouring and a touch of orange until the batter looks like mango.
- Strain the batter so there are no lumps.
- Heat a non stick pan over low heat and wipe it thinly with oil using a paper towel.
- Pour in some batter and swirl the pan so it spreads thinly.
- Cook only until the surface sets. Do not let it dry out or it will crack when folded.
- Ease the edges loose, lift the crepe after about 30 to 40 seconds, then stack the crepes alternating and cover them so they do not dry out.
- For the chantilly cream, whip the liquid whipping cream with sugar at about 10 percent of the cream's weight plus the vanilla, until soft peaks. Do not overwhip or it will split.
- Transfer the chantilly cream into a piping bag and keep it in the fridge until needed.
- Peel the ripe mangoes, cut the flesh as close to the stone as you can, then trim it into neat blocks.
- Pipe a mango sized strip of whipped cream onto a crepe, lay the mango on top, then cover it with a thin layer of cream.
- Fold in all four sides tightly so it forms a neat parcel.
- Chill for about 30 minutes before cutting so the slices come out clean.
Cook Notes
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