cake flour

50 grams

milk

250 ml

powdered sugar

30 grams

corn starch

30 grams

Eggs (of hens)

three

butter

14g

condiments

non-stick pan

26 cm

step

1. The raw materials are ready.

2. Pour pure milk into a container, sift in corn starch, sugar powder and low-gluten flour, and stir well.

3. Beat the eggs into another container.

4. Stir the eggs into egg liquid, add the mixed batter of step 2 and stir evenly.

5. The butter is melted in water, and a spoonful of mixed batter is added to the melted butter and stirred evenly.

6. After stirring, pour it back into the mixed batter and stir it evenly again.

7. The batter has been stirred evenly and there are many small particles. It should be filtered until there are no particles (at least once). Only completely particle-free batter can make smooth Banji skin.

8. Use a 26cm non-stick pan (this recipe can fry 12 plates). Put the batter into a cold pot, spread it evenly and fry it on low heat. Every time you scoop the batter with a spoon, you must first stir the batter evenly in the container. (This will keep the concentration of each skin consistent).

9. Fry until the dough floats. Because the dough is thin, only one side is fried.

10. You see the skin of Banji is very thin and tough.

1 1. After cooking, separate each layer of Banji skin with kitchen paper and put it in the refrigerator for half an hour. With this recipe, you can make courses of all tastes this summer. Yes Making a thousand-layer cake is also a perfect choice!