material

90 grams of low-gluten flour

Corn starch10g

Egg yolk 3

250g of pure milk (divided into 2 parts).

50 grams of fine sugar (cake crust)

Anjia salt-free butter15g

250g of animal whipped cream

Fresh mango 1 piece

Another 20 grams of fine sugar (whipped cream)

How to make a small fresh mango banji (the steps are very detailed)

Peel the mango after making the crust, and cut it into pieces for later use. Don't cut it off too early.

According to the size of your pan, the small pan will be cut into pieces, and the large pan will make a big pie crust, so you can clip strips of mangoes, which can be changed according to your actual situation. You can cut it into strips or blocks then. It's easier to cut with green awn. Mango with yellow skin can also be used. Anyway, it doesn't matter if you eat it in the middle at home. You don't have to be too strict. Just be happy and have fun. If the mango is too ripe and soft, it is not easy to cut!

1. Butter is insulated and melted for later use, 3 egg yolks,125g pure milk, and two copies are prepared. (* * * needs 250g) 50g of fine sugar. (20 grams of fine sugar you prepared separately is for whipping whipped cream. )

2. Take a large bowl, mix 3 egg yolks, pure milk125g, 50g of fine sugar evenly until the fine sugar is completely melted. Do not send the egg yolks!

3. Mix and sift the low-gluten flour and corn starch in another super bowl or a dry egg beater, pour them into another portion of125g pure milk, mix and stir up and down, and use a rubber spatula to keep stirring evenly. Always be patient to the end, and you can really stir evenly! It's okay to have a little particles. Keep stirring, it doesn't matter if there are still a few particles. Then pour the bowl of egg yolk paste into the batter basin, add the melted butter, prepare the sieve, stir well and sieve the solution once, and the crust will be fine.

4. Don't sieve the residue on the net. After sieving, seal it with plastic wrap and refrigerate it in the refrigerator 15 to 30 minutes, so that the crust will be more delicate!

5. The batter is a little thick, and the pancake skin is very important! Pan, heat over low heat, not over high heat! Take a tablespoon and slowly shake the pan to form a circle, then put it on the gas stove. I can make a cake crust with a tablespoon. Remember that this cake crust is only fried on one side! ! The other side doesn't need frying! ! To make mango banji, I think the most profound thing is to make a good crust: it should be thin, smooth, delicate, round, Q-shaped and even in color (only after trying to make more than one crust will these achievements be achieved). This is the first time for me to make a crust. I am inexperienced, and I am not satisfied until I get the first 16, so I will share my accumulated experience and let you try your best to make a third crust with surprises! Need patience and care! Don't worry! Otherwise, the crust can't be made well! After making a crust, clean the pan once and then dry it. Then do it again! Or directly wipe the bottom of the pot with a cloth and do it again. It's best to do it during the day, otherwise I guess your patience will not be good enough. Hehe, I was thinking about making this mango banji at night, so I said so.

6. Touch the edge of the crust and tilt it slightly, so it's almost ready to cook. See what flavor you like to cook! I asked for a smooth crust! Just fry one side, no need to turn over the pancake skin! ! ! As long as the crust is cooked, you can eat it. There are many kinds of ripeness, and everyone requires a variety of taste of the crust.

7. Take a flat plate and plastic wrap, with the smooth crust facing the bottom and the rough one facing up. Spread a layer of plastic wrap on the plate first, and hook the plastic wrap around the plate, so that it will be flat when laying another layer of plastic wrap and putting another cake crust! Every other layer is so flat, with glossy surface at the bottom and rough surface at the top! It's more convenient to make mango banji. If time is too late, you can make the cake skin sealed with plastic wrap and put it in the refrigerator! Go home after work and continue to do other steps!

8. Just one layer at a time, and spread the plastic wrap gently and evenly on each layer in the same way. When taking it, use it first from the top one and take it in order.

9. When you take it, the rough surface is upward, put the whipped cream and mango in the middle and wrap it around, so that everyone can see the mango banji with a smooth surface. Do a good job and put it down. Just put the mango banji in glossy surface up! This makes the appearance more beautiful. Ok, go ahead and talk about it in detail ~

10. If you find it difficult to take out the crust fried in the pan, you can pour it out into the pan, and immediately put it flat carefully, and it will automatically cool quickly after dozens of seconds, so as soon as the crust laid in the right direction cools down, you should immediately put a layer of plastic wrap on it! If you accidentally break the crust by operating a few, it doesn't matter! Anyway, you are cooking for your family, no matter how you look, you will end up in your stomach. Be optimistic! Continue to accumulate your personal experience, every time you make one, accumulate a little, and it is often the last few crust that makes you the most beautiful! Although hard, but let you gain experience, you will feel a sense of accomplishment in the future! I can make delicious and crispy egg rolls in a pan, but making the crust of this mango banji is another kind of experience to be accumulated! Because it's different! If you don't make this crust thin enough or overcooked, it will crack when rolling cream and mango! ! ! I took time out of my busy schedule to type so many detailed words with a single thumb of my mobile phone. I hope I can do it for the first time. Have a good look! ! It's best to read my writing twice before starting to do it, so the success rate is higher! Overfried crust will affect the taste! I don't know what your requirements are for making mango banji, so I sent it for your reference!

1 1. whipped cream, I used animal tower whipped cream. It needs to be refrigerated for more than 12 hours, and it should be separated by ice or ice water, so it is not easy to splash water into the cream basin by ice.

12. Get everything ready, and then take out the whipped cream from the refrigerator and weigh it! Sending in time is the key!

13. (The sweetness is controlled by you. The content of fine sugar is just for your reference. Everyone has different tastes! ) 250 grams of whipped cream and 20 grams of fine sugar should be weighed quickly. Don't delay and do other things halfway, otherwise it will be easy to send failure!

14. Beat the whipped cream with electric egg beater at a medium speed until the surface is full of coarse bubbles, then pour in fine sugar, and continue to beat it clockwise along the beating bowl with electric egg beater! Send it clockwise until the smooth surface thickens, and stop when there are lines. You can try the extruded shape with a piping bag and a piping mouth, if it is a coherent and obvious pattern. Only after a few more attempts did I realize that it was easy to beat whipped cream! If you see the water coming from the finished cream, you have overdone it. You can improve it by paying attention to it next time!

15. Take a piece of cream or squeeze out a piece of cream to the middle or upper part of the crust. You can make it into a rectangular mango banji or a square mango banji.

16. Put 2 mangoes or 2 pieces or 1 piece in the cream, depending on the size of your crust, then squeeze in cream or not, and wrap more cream to make a fuller appearance, depending on what you like. If your crust is not big enough, put less cream and mango, otherwise it will be difficult to wrap it well!

17. Just wrap it around, wrap it up and put it on the bottom, and put less cream, so it will be flat, not a full surface. You can wrap whatever you want, depending on your requirements.

18. Square or long bags will do.