Pumpkin Banji

Pumpkin Banji

Introduction:

Banji is a famous Hong Kong snack. It is often made with durian, mango and other tropical fruits. It tastes sweet and attractive. Today, we try to use pumpkin as stuffing to make Banji. The unique sweet taste of pumpkin is irresistible, and the pumpkin is warm in nature, which can moisten the lung, replenish qi, remove phlegm and relieve cough. This kind of Banji is a perfect combination of delicious and healthy

Production steps:

Step 1: prepare the materials

Step 2: break up the eggs and add 16 grams of powdered sugar in the main ingredient

Step 3: add milk and stir well

Step 4: add low powder while stirring, and stir evenly to form a paste

Step 5: melt the butter in water, add it into the paste, and stir well

Step 6: filter the Banji paste and refrigerate for 30 minutes

Heat pumpkin in microwave for 7 minutes. Press into pumpkin paste, and then according to their own taste and the sweetness of the pumpkin, add the right amount of condensed milk and powdered sugar, mix well and put into the refrigerator

Step 8: take out the frozen paste from the refrigerator, put proper amount of oil in the pan, heat it over low heat until it is hot, spoon a spoonful of egg milk paste into the pan, and spread it into 0.3cm pancake. When the top layer of the pancake is solidified, it can be taken out of the pan without turning over.

Step 9: place the pancakes on the plate with the side of the pan facing up. Refrigerate for a while until cool.

Step 10: take out the cooled pancake and squeeze a proper amount of light cream on one third of the side

Step 11: put a small piece of frozen pumpkin puree on the cream

Step 12: squeeze some light cream on the pumpkin paste, and fold the pancake into a square from all sides.

Materials required:

Milk: 180g

Egg: 1

Powdered sugar: 16 g

Low powder: 60g

Butter: 13g

Cream: 120g

Pumpkin: 110g

Condensed milk: 8g

Note: 1. It's best to use the microwave oven to cook the pumpkin here, because if you use the steamer to steam the pumpkin, it may cause too much water in the pumpkin mud. 2. When frying Banji skin, you should master the heat. Don't fry until all sides of the skin are scorched. This will cause Banji skin to be too hard and easy to break when filling. Fry until the surface solidifies and the bottom layer foams. 3. Pumpkin puree and pan fried halberd skin must be cooled before they are filled with cream, otherwise the cream will melt easily. It should be eaten immediately after preparation or put into the refrigerator.

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: sweet