So, I have been eating. In this summer when my life is given by air conditioning, I want to eat more to relieve my sadness. Happily, there are many kinds of fruits in summer, and there are relatively more choices to eat. Personally, mango is the most desirable thing in summer.
If blue sky, white clouds, sunshine and beaches are the standard of this summer, then mango flavor is also the standard of this summer. Mango is thin and fleshy, fresh and juicy, delicious, sweet and delicious.
In hot summer, you can eat mango with rich fruit fragrance. Even in an air-conditioned room with full air conditioning, it is full of sunshine. Mango is the freshest secret in summer. As mango control, we have many ways to eat mangoes. Besides being eaten directly, it can also be made into mango yogurt cups, mango smoothies, mango yogurt ice cream, mango glutinous rice, mango meatballs, mango cakes and so on. Among these mango cuisines, I prefer mango banji.
I ate it for the first time in Hong Kong. Banji is a transliteration of Cantonese, which means fried pancakes. In this way, a thin cake is wrapped in fragrant cold cream and mango. The perfect combination brings surprises, and the sweetness that instantly dissolves in the mouth makes people want to eat. Since then, they have been fascinated by the taste and taste, which is a classic Hong Kong-style dessert.
In addition to Hong Kong's mango banji, Hong Kong-style milk tea is also a classic product of Hong Kong-style dessert. It is loved by everyone, without the elegance of red wine, the modernity of coffee and the delicacy of green tea, but it has a moist and fragrant fragrance, which is warm and mellow. In Hong Kong movies, we often see people ordering milk tea, not for the film effect, but to reflect the real living habits of Hong Kong people.
What is the origin of this fragrant tea? It is generally believed that drinking milk tea in Hong Kong originated from the British (afternoon tea). Hong Kong used to be a British colony, and the British used to have afternoon tea after 3 pm. Hong Kong people are deeply convinced and gradually follow suit.
Taking mango banji and milk tea as afternoon tea, it is a very pleasant thing for individuals or friends to taste it slowly in the afternoon after a nap. In this summer when a brief encounter is the difference between life and death, you might as well do it yourself, go home for afternoon tea and spend a leisurely afternoon.
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Mango mixture
Banji skin
Eggs: 2
Milk: 200ml
Low gluten flour: 60 grams
Sugar powder: 20g (fine sugar is also acceptable, but it is not easy to dissolve and needs long-term stirring).
Butter: 15g (olive oil or corn oil can also be used instead, but the taste is a little bad).
Lemon juice: 3-4 drops
Banji stuffing
Cream: 250 ml
Mango meat:150g
Sugar powder: 20g (5g can be added for dessert).
PS: Pay attention to mangoes. Don't choose sour ones. Choose moderate ones. Personally, I suggest using golden yellow awn.
1, ? Beat the eggs and powdered sugar into a bowl and beat well with an egg beater.
2. Pour in the low-gluten flour and stir with a blender to mix the flour and egg liquid into a batter. (flour should be sieved in advance)
3, ? Add milk, it is recommended to add it in several times, which makes it easier to mix evenly.
4, ? After the butter is heated with water or melted in the microwave oven, add it into the batter prepared in the third step and stir well.
5. Sieve the prepared batter 1-2 times to make the batter more delicate, so that the surface of the fried crust will be smoother.
6, pan small fire, pour in the right amount of batter about 50ml, quickly shake the pan, so that the batter is covered with the bottom of the pan and spread into pancakes.
7, ? Wait for about 2 minutes. After the surface of the batter has solidified, it can be poured out. You don't need to put oil in it or fry it upside down. )
8, ? Scrape it gently along the edge with a scraper to separate the skin from the pot, then pour it on a plate, spread it out while it is hot, and wrinkle it when it is cold.
9, ? After all the skins are fried, cover them with plastic wrap and put them in the refrigerator.
10, you can start cutting mangoes at this time. Mango should be cut into large pieces.
1 1, ? After the mango is cut, start to beat the cream, pour the cream into a water-free and oil-free plate, add the powdered sugar, and beat it well with an egg beater (note that the light cream is usually kept at room temperature, and it should be refrigerated in the refrigerator for about 8 hours before being beaten well, so it is difficult to beat the cream well at room temperature).
12, whip the cream to keep the grain vertical.
13, take out the crust, put a crust on the plate, and put a proper amount of whipped cream and mango meat in the middle.
14, fold the two sides of the crust in half first, and then fold the other two sides in half.
Mango banji is as simple as that. If it can't be destroyed in time, it should be refrigerated in the refrigerator, otherwise the cream will melt. The above materials can be made into 6 pieces-pan 26cm, but it also depends on the thickness of pancake skin. If it is thick, the quantity will be reduced accordingly.
Ps:？ Make Banji skin, add a few grams of matcha powder to the batter, and it will become Banji with matcha mango. The mango meat inside can also be replaced with durian meat, and it will become Banji with durian. Did you get it? . . .
Hong Kong-style milk tea (2-3 portions)
Black tea: 15g
Clear water: 500ml
Sanhua full-fat light milk/black and white light milk: 150ml.
Sugar: 20g (the sweetness can be adjusted according to your own preference).
? I forgot to take pictures in some steps. Please read the text. .
1, ? Wash the tea with cold water first.
2. Pour the water into the milk pot and bring it to a boil.
3, ? Then add black tea, turn to low heat and cook for 5-6 minutes until the color of the tea leaves remains unchanged.
4, ? When making tea, heat the light milk into warm water and prepare a large number of cups.
5, ? When the tea leaves are cooked, turn off the fire and filter them out with a colander.
6, ? Take tea in one hand and light milk in the other, then pour into a large number of cups at the same time, add sugar and stir well.
7, ? Then filter it again, filter out the tea residue, and you can drink it directly in a cup.
Simple milk tea is thus completed. Students who like to drink ice can cool milk tea, put it in a sealed bottle and put it in the refrigerator for refrigeration.
(PS: I tried a lot of black tea, and finally found that Hong Ying No.9 boiled milk tea was especially moderate, which was very good with weak milk. The boiled milk tea is rich and mellow, and the color is also very beautiful. )