Chinese Food
Mango Banji
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Banji is a dessert that Westerners like very much. But it has become one of the classics of Hong Kong Style dessert after being polished by Hong Kong people. Hong Kong people perfectly combine Banji and mango together. Every time they taste it, they will sincerely admire the person who invented such a delicious combination. The sweet mango, the soft cream and the western pancake. After the creation and improvement of Hong Kong people, mango Banji has become a classic Hong Kong dessert-
Cooking ingredients
Cooking Steps
Step1:Get all the materials read
Step2:Salt free butter melts in wate
Step3:Milk into a bowl. Add all kinds of flour (low Jin flour, sugar powder, corn starch
Step4:Stir evenly (it doesn't matter if there are particles. You have to sift again later
Step5:Break up the eggs. Let the whites come apart without caking
Step6:Then slowly pour the batter from step 5 into the egg. Stir and pou
Step7:Sift the batter from step
Step8:By this time the butter has melted. Let's put some batter into the butter for emulsification
Step9:Butter and batter are well mixe
Step10:After emulsification, pour it back into the batter and mix evenly. Make sure there is no obvious big bubble in the batter, then the pancake skin can be used
Step11:Prepare a 26 cm pan. Preheat the pan over medium low hea
Step12:If the pot feels hot, you can add the batter with a spoon. Make sure to use a small fire
Step13:Prepare a tool. It can scrape up the side of the crus
Step14:If you see a lot of bubbles on the surface, it means you are ripe
Step15:When the cake peel is taken down, you can use a tool to scrape the edge, so that the cake peel will fall off automatically, and directly pour it on the board covered with oil paper
Step16:The cut crust is wrapped in oil paper or plastic wrap and refrigerated for 30 minutes, because the crust is still very hot at this time. A lot of oi
Step17:Whipped cream and sugar powder in the state of mounting. Hard foaming, i.e. small sharp hoo
Step18:Hard foaming, i.e. small sharp hoo
Step19:Smooth side dow
Step20:Cream first. Mango on top of crea
Step21:One side of the crust over the cream mang
Step22:Press inside on both sides. Try to incline the side
Step23:Turn around. It'll be wrapped
Step24:Refrigerate for more than 30 minute
Step25:It's refrigerated. It's ready for cutting
Cooking tips:1. If there are many big bubbles after the batter is stirred evenly, the pancake skin can be started only when the batter is kept in a delicate and bubble free state. 2. If the non stick pot is not so good. Then you need to put a little oil on the pan before frying. Don't put too much on it. Just put a thin layer of paper on it. Too much will be like fried eggs. 3. The pancake skin must be cooked slowly. The more urgent the pancake is, the worse it will be. The non stick pan is a little thicker. It has the function of heat preservation. When it is lifted and rotated, it will not cool so fast. Only in this way can the batter be evenly stuck on the pan surface. 4. The crust is solidified by flour and eggs. But corn starch can't be omitted. It can increase the flexibility of the crust, make it elastic and not easy to tear. The taste is good. But the formula should not be changed at will. You can increase the raw materials several times and make the dishes delicious together.
