Knowing the existence of the word Banji originated in good beans, I gradually learned that it is the name of a dessert. Banji is a Cantonese transliteration of pancake, also known as Pancake and Hot sweet cake, which is a thin flat cake made of batter cooked on a baking tray or pan.
I have been peeping at this dessert for a 2g time. I occasionally see pictures sent by friends in my circle of friends, so I want to have a taste, but I have never been able to do so. I once thought about making my own food, but sometimes I was defeated by laziness. Another normal thing in life is that when you have to finish something, you will give up a lot of worries and have to take action. That's what I am at this moment, you know, hehe ~
Material.
auxiliary materials: appropriate amount of mango, 2g of whipped cream, 2g
mango banji
1
melt the butter in water.
2
Pour the milk into the container and sift in the low-gluten flour, powdered sugar and corn starch.
3
stir well (it doesn't matter if there are particles, it will be sieved again later).
4
Just break the eggs until the egg whites are scattered and not caked.
5
Then slowly pour the batter into the egg mixture, stirring while pouring.
6
Sieve the evenly mixed batter.
7
Pour part of the batter into butter for emulsification.
8
Mix butter and batter thoroughly and evenly.
9
After emulsification, pour it back into the batter and mix well.
1
Preheat the pan with a small fire. If you feel a little hot, you can add the batter with a spoon. Be sure to use a small fire.
11
Prepare a tool to scrape the sides of the crust.
12
When you see a lot of bubbles bulging on the surface, it means it is ripe.
13
When the crust is taken down, you can scrape the edge with a tool to make the crust fall off automatically and pour it directly on the table covered with oiled paper.
14
wrap the fried crust in plastic wrap and refrigerate for 3 minutes.
15
Cut the mango for later use.
16
whipped cream with powdered sugar.
17
Beat until it is hard to foam, that is, a small pointed hook.
18
The smooth side of the crust is facing down.
19
Put the cream first, put a mango on it, and then add a little cream.
2
One side of the crust is turned over and covered with the cream mango.
21
press the sides inward, and the sides should be inclined as far as possible.
22
Turn around again and it will be wrapped.
23
put it in the refrigerator for more than 3 minutes.
24
After refrigeration, cut and serve.
Tips
1. If a lot of big bubbles appear after the batter is mixed evenly, you must let it stand until the batter is fine and bubble-free, then you can start the pancake skin, otherwise there will be a lot of big holes caused by bubbles.
2. If the non-stick pan is not so sticky, you need to put a little oil on the pan surface before frying, just put a thin layer on it, too much will be like frying eggs.
3. The pancake skin must be simmered slowly, and the more urgent it is, the worse it will be.
4. The crust is solidified by flour and eggs, but corn starch can not be omitted, which can increase the flexibility of the crust, make it elastic and not easy to tear, and taste good, and the formula should not be changed at will.