Chinese Food
Mango Banji
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It's a real learning to send cream. It's the first time you make it into tofu dregs. Share the whipping steps of whipping cream - first refrigerate the whipping bucket and the head of the electric eggbeater for a while. Take a basin larger than the whipping bucket and fill it with water. If there is ice, put it into ice. Take out the whisk. Pour in the light cream. Stir in the electric eggbeater at medium speed. When the cream is slightly thick, put in half the sugar. Beat at low speed. Pour in the remaining white sugar before finishing. Continue to beat at a low speed. Beat until the cream has obvious lines and the egg beater has an inverted triangle. The following ingredients can be made into 8 Banji. Increase or decrease by yourself
Cooking ingredients
Cooking Steps
Step1:Food material group phot
Step2:Beat the eggs and pour them into the milk to sti
Step3:Add low gluten flour, corn starch and white sugar to continue mixing. Heat butter in water until it is melted and then mix
Step4:Passin
Step5:Filter out small particles. Make the egg skin more delicat
Step6:Look at Si. Si is so smooth
Step7:Remember to use a non stick pan. Keep the heat low. Remove the pot from the fire. Scoop a tablespoon into the pot. Turn the pot slowly. Spread the egg mixture evenl
Step8:This step is very fast. In seconds. When the eggshell is bulging, you can get out of the pot
Step9:Wrap the egg skin with oil paper and refrigerate it for half an hour (no oil paper, you don't need it. Use plastic wrap. It's hygienic
Step10:Take ice water to beat cream. The steps are written at the beginnin
Step11:Just lift it to an inverted triangl
Step12:Turn over the eggshell. Cream i
Step13:Mango mea
Step14:Fold it and turn it over. Just press it (folding - first close the upper and lower sides, then close the left and right sides
Step15:Cu
Step16:There's also the milk cube that has been finished synchronously. The production method can be read through the previous written
Cooking tips:The proportion of light cream to white sugar is uncertain. Most of the basin friends said that 100g of light cream plus 30g of white sugar. I don't like being too sweet and greasy. Just use 250g light cream with 30g sugar. It's just delicious. Like to eat sweet mm can be appropriate sugar. There are skills in making delicious dishes.
