Mango Banji like an egg roll

Mango Banji like an egg roll

Introduction:

"Love mango, how can you miss mango Banji?"

Production steps:

Step 1: use a flour sieve to add the low flour to 80g milk and stir until there are no particles. (I use the electric egg beater to operate this step.)

Step 2: add sugar to the two eggs, and add the remaining 57g of milk together and stir evenly. (I use the electric egg beater to operate this step.)

Step 3: melt the butter in hot water.

Step 4: mix steps 1, 2 and 3 and sift four to five times. (used to make bangji skin)

Step 5: cut the mango into strips and make it sink in. Set aside.

Step 6: beat 140g cream with electric beater. (collapse is OK)

Step 7: I used 2 spoons (soup spoon) step 4 to make Banji skin, so it won't be too thick or too thin. Put it in a pan and fry it on both sides

Step 8: after the skin is fried, spread the whipped cream and mango and roll it like sushi

Step 9: finish

Materials required:

Mango: one and a half

Low powder: 60g

Milk: 137G

Light cream: 140g

Eggs: 2

Butter: 7g

White granulated sugar: 30g

Note: I think it's a little difficult to make bangji skin. If it's too big, it will rot, and if it's too small, it won't sink. Maybe it's my frying technique, isn't it? I wasted a lot of time when I made pancake skin for the first time, because I covered the whole pan, but when I want to turn the other side of pan, I often get rotten, so it's safer to make smaller skin. Light cream can not put so much, I waste a lot of light cream every time.

Production difficulty: simple

Process: others

Production time: one hour

Taste: sweet