1, different sources: Banji originally came from the United States.

Xue Meiniang is from Japan, formerly known as "Dafu". It looks a bit like a flat steamed stuffed bun, and its skin is mainly made of glutinous rice flour, corn starch and sugar. There is whipped cream and fruit in the skin.

2, the taste is different: Xue Meiniang's skin is made of glutinous rice flour, corn starch, sugar and then steamed, so it is more elastic, chewy, smooth and refreshing.

The skin of Banji is mainly fried with low-gluten flour and egg yolk, so it is thin and tough.

3, the way of wrapping is different: Xue Meiniang wraps the contents like a steamed stuffed bun when she wraps the stuffing inside, and its closing is at the bottom.

But Banji is folded into a rectangle and turned over, and then cut into triangles with a knife.

The practice of durian banji:

1. Add the melted butter, 2 teaspoons of powdered sugar and salt into the flour and mix well.

2. Add fresh milk bit by bit, and stir in the center with an egg beater to make Banji slurry.

3. put it in the refrigerator for half an hour.

4. Pick up Banji pulp with a spoon, fry it in an easy-to-clean wok, stir it along the edge of Banji with a rubber spoon, and buckle it upside down on the platter. Repeat the above steps until all the crust is fried and allowed to cool.

5. Add 2 tablespoons powdered sugar to the whipped cream, send it to the enterprise with an eggbeater, and put it in the refrigerator for refrigeration.

6. Put a piece of Tahiti morinda citrifolia skin on a clean table, add appropriate amount of cream and durian meat, roll it up on both sides, cut it into pieces and put it on a plate.