[mango Banji]

[mango Banji]

Introduction:

"This Hong Kong Style dessert is very easy to make. It doesn't need an oven. It's very simple. The homemade Banji is not as big as the one sold in stores. I think it's probably because of the animal light cream. Because of its poor stability, it's softer in shape, but it's better than being healthy and clean."

Production steps:

Step 1: beat the eggs into egg liquid, add sugar powder and stir well

Step 2: pour in the milk and stir well

Step 3: sift in the low gluten flour, slowly and fully stir to form a thin batter

Step 4: put the butter into the microwave oven until it melts into liquid. Pour it into the batter and stir well

Step 5: sift the batter twice and put it in the refrigerator for half an hour

Step 6: peel the mango, take out the pulp and cut it into strips

Step 7: fully refrigerate the animal light cream in advance, take it out and pour it into a container, add appropriate amount of sugar powder, place a large container with ice water under it, put the container with light cream on ice water, and beat it with electric egg beater until obvious pattern appears

Step 8: brush a thin layer of oil on the electric cake pan, heat it under the fire, spoon in a large spoon of batter (the size of the batter can be adjusted according to the size of the Banji needed to be made), spread it out into a circle, fry it over low heat until the batter solidifies, and gently scoop up the fried Banji skin without reverse side

Step 9: place the side not pasted on the electric cake pan on the plate (if it's slightly burnt, I think it's OK)

Step 10: spoon the whipped cream into the right amount and add the mango cubes

Step 11: spoon cream on the mango and fold the skin into a square

Step 12: use a knife to slowly cut through the middle

Materials required:

Milk: 240g

Sugar powder: right amount

Butter: 15g

Egg: 1

Low gluten flour: 80g

Animal light cream: moderate

Mango meat: moderate

Note: A: Although mango is beneficial, it should not be eaten in large quantities because of its good taste. Because mango is not good for the kidney, patients with acute or chronic nephritis should avoid eating mango. People with rheumatism, skin allergy, visceral ulcer and inflammation should not eat more mango. In addition, people with excessive alkaline stomach disease and cold cough should not eat mango. B: it can be replaced with their favorite fruit, It is suggested to use fruits with relatively sour and sweet taste, such as cherries, strawberries, kiwifruit, etc Put the packaged halberd in the refrigerator first, then cut it to avoid the cream melting

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: sweet and sour