Hong Kong Style dessert -- mango Banji

Hong Kong Style dessert -- mango Banji

Introduction:

"In the small yellow pillow, there is rich snow-white cream wrapped with sweet mango. Cut off a piece and send it to the mouth. The fresh cream and sweet mango are full of mouth, fragrant and smooth! This is the most popular Hong Kong Style desserts - Mango Banji. Recently, a large number of mangoes are on the market. Although I am allergic to mangoes, I can't stand the temptation! Specially picked a big mango, I can make the most perfect mango Banji at home. "

Production steps:

Step 1: add the egg into the powdered sugar and beat well

Step 2: pour in the milk and stir well

Step 3: sift in low gluten flour and mix well

Step 4: melt the butter into liquid, add it into the batter and stir well

Step 5: let it stand for about 20 minutes

Step 6: sift the materials after standing into fine paste water

Step 7: heat the pan over low heat, pour in a large spoon of batter, and turn the pan to make the batter spread into a round cake

Step 8: wait for the surface to condense into translucency

Step 9: put the dough in the air to cool

Step 10: pour the light cream into the oil-free and water-free basin, add the fine granulated sugar, and beat with the egg beater. Lift the egg beater with small sharp corners

Step 11: cut the mango into small strips

Step 12: add a spoonful of whipped cream to the cooled rind and add mango sticks

Step 13: apply another layer of cream and fold it twice

Step 14: turn it upside down

Step 15: when eating, use a knife to gently cut in the middle to present the perfect mango halberd

Materials required:

Milk: 240g

Low gluten flour: 90g

Egg: 50g

Butter: 15g

Powdered sugar: 20g

Animal light cream: 100ml

Mango: right amount

Note: 1, the weather is getting hotter, light cream to pass when you can break the ice hard more easily!

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: sweet