Banhalberd is a Cantonese transliteration of pancake. It's a kind of dried bread cooked in butter in a frying pan. It has many different versions. Generally speaking, banhalberd is made of unfermented flour. It belongs to fast baking bread. However, in some versions, fermented flour is also used. Banhalberd is a dessert that Westerners like very much. But it has become one of the classic Hong Kong Style desserts 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. -
Step1:Add sugar to the eggs. Beat well.
Step2:Add milk. Stir wel
Step3:Add sifted low powder. Mix well.
Step4:Add the liquefied butter. Mix well.
Step5:Sift the liquid twice. (making the crust more delicate) rest for 30 minutes.
Step6:Dig a spoon of liquid. Put it into a thousand layer pot. Turn the pot and spread evenly.
Step7:Heat with a small and medium fire. You can see bubbles.
Step8:Use chopsticks to slightly raise one side and automatically drop it on the sushi curtain. Cool. Start making another one. Remember to cool down the pot. You can wash it down with water. Wipe it with cloth. Then continue.
Step9:400g light cream and 25g sugar. A bottle of rum. Whisk until there are lines.
Step10:Take out a piece of banhalberd skin. Put cream on the middle and add mango pieces.
Step11:Up and down, fold left and right, and wrap them in four directions.
Step12:Finished product drawin
Cooking tips:1. About 11 pieces can be made. My pot is about 22cm2 in diameter. Remember to add batter to the cold pot. Otherwise, it is not easy to spread. 3. The butter in the middle is not easy to be too much. Mango can also be replaced with other fruits. 4. Better taste after refrigerated for half an hour. There are skills in making delicious dishes.