Eggs, 2 coconuts, 20 grams.

Cream 1 tablespoon butter15g

Low flour 60g raw flour 10g

60g boiled water, 20g cold boiled water with sugar.

Salt 1/4 tablespoons

Method of banji skin

Step 1

Pour butter, cream, salt sugar and coconut powder into some boiling water and stir well. Sift in the low flour and mix well, then pour in the remaining cold water. Beat the eggs evenly, stir them evenly, and sieve the mixture after it cools slightly.

Second step

After the pot is slightly heated with low fire, pour in less than one tablespoon of liquid and turn it quickly. The liquid began to condense and change color. If it bubbles a little, it will leave the fire. Shovel the edge with a shovel, turn the pot down, slowly shovel the skin from one side to half, and then slowly pull it down with a shovel. Be careful not to break the skin!

Third step

Put the fried skin on a plate covered with plastic wrap, put wet wipes in the pot, and fry the next one after the temperature drops slightly. Plastic wrap doesn't need to be cut open, just cover it with a piece of skin.

Cooking skills of Banji skin

When spraying Banji liquid, the pot should not be too hot, or it will condense before it turns. You can put the pot on a wet cloth to cool down. I used a 20cm non-stick pan, which was just the right size. Each layer of skin must be separated by plastic wrap. Banji liquid can't be fried for too long, there will be scorched spots, lighter colors and small bubbles. The refrigerator can be kept for about two days.