First, Mango Banji
Ingredients: 4 mangoes, 30g low-gluten flour, 4 eggs,100g milk,100ml whipped cream, 20g butter and 20g sugar.
Exercise:
1. Beat the eggs with milk, sift in low flour and powdered sugar and beat well, add melted butter and stir well, then filter again.
2. Heat the wok over medium heat, apply a small amount of oil, pour in an appropriate amount of egg paste, and turn the pan to fry the egg skin evenly.
3. Shake it to the chopping block to cool. Peel the mango and cut it into cubes.
4. Whip the whipped cream at high speed until a hard pattern appears. Put a proper amount of whipped cream in the center of the egg shell and add a few diced mangoes.
5. Fold the egg skin to the edge, then apply a little whipped cream to the edge and wrap it into a square.
6. Cut from the middle with a knife, and repeat the above steps for the remaining materials, and about 4-5 pieces can be made.
Second, mango ice cream.
Ingredients: 200g mango, evaporated milk180g, appropriate amount of cherry, and sugar18g.
Exercise:
1. material: mango pulp 200g, evaporated milk180g, fine sugar18g, and appropriate amount of cherries.
2, mango pulp into fine mud, cherry chopped for use.
3, light milk and fine sugar will be distributed to six or seven o'clock, which will probably barely flow.
4. Mix mango puree and whipped cream and stir evenly; Add the cut cherries into the ice cream puree and stir well.
5. Paste the mixed ice cream into a box and put it in the refrigerator for cold storage. Take it out and stir it every hour.
Third, mango Dafu
Ingredients: half mango,100g glutinous rice flour, 25g corn flour, 25g low-gluten flour, 3 egg yolks, 370g milk, 50g sugar and a little salad oil.
Exercise:
Filling method (Casta sauce): half a mango, 3 egg yolks, 250 ml of milk, 25 g of low-gluten flour and 50 g of sugar.
1. Add sugar to the egg yolk and stir well. Beat in warm water until the color becomes lighter and the sugar dissolves.
2. Add low powder and stir evenly; Add milk in portions, heat and stir with low heat.
3, until it is very sticky, very smooth, slightly cooled, put it in the refrigerator for later use.
Pifa: glutinous rice flour100g, flour 25g, milk120ml, and a little salad oil.
4. Add a little salad oil to glutinous rice flour, pour in milk and microwave for 3 minutes, take it out and stir it into dough to cool; Cut the mango into small pieces.
5. Take a piece of cheese sauce with plastic wrap, put a piece of mango in the middle and wrap it tightly with plastic wrap; Freeze in the refrigerator for about 1 hour.
6. Take a piece of skin, separate it with disposable gloves, flatten it, put in the frozen stuffing, and wrap it up.