ingredients of durian banji: 15g of butter, 1 animal whipped cream, 1 egg and 24g of milk
seasoning of durian banji: 1 teaspoon of matcha powder (5ML) and 5g of sugar powder
Method of durian banji:
1.
2. Pour in milk and mix well; 3. Sieve in low-gluten flour and matcha powder;
4. Stir slowly and evenly with a manual whisk to form a thin batter;
5. After the butter is heated and melted into a liquid state, pour it into the batter and stir it evenly;
6. Sieve the thin batter and put it in the refrigerator for half an hour.
7. Coat the pan with a thin layer of oil and heat it with low heat. Pour in two tablespoons (3ML) of batter and spread it into a circle. Fry until the batter is solidified. Scoop up the fried Banji skin with a shovel and put it on a plate. Fry all the skins of Banji in turn (use low fire when frying, without turning over);
8. After the fried skin is cooled, it can be wrapped. Add powdered sugar to the animal whipped cream to keep the pattern. Spread the epidermis of Banji skin (the side that did not stick to the pan when frying) downwards, put a proper amount of whipped cream on Banji skin, put a piece of durian meat, and then put a proper amount of whipped cream;
9. Square the Banji bag and completely wrap the stuffing in the leather;
1. Turn it over and the durian banji will be ready. The finished Banji should be stored in the refrigerator, and it is best to eat it within one day.