Chinese Food
Mango Banji (low calorie version without butter)
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The first time I heard the name Mango Banji , it was that feeling. I kept wondering why it was called Banji , which was shaped like the Sifang halberd in the era of cold weapons. Later I understood that Banji was a transliteration of pancake by Hong Kong people. Every time I tasted it, I would 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:Prepare the ingredients. The golden diamond is sweet enough. So I didn't add any more sugar when I whipped the cream.
Step2:Wash the mango. Avoid checking from the middle and cut in half. Scoop out the whole mango meat.
Step3:Cut mango meat into 1.5cm square strips. Set aside.
Step4:Pour 240ml of milk into the container. Sift 100g of low powder and 15g of sugar. Add to the milk.
Step5:Stir well until no granules are left.
Step6:Add 1 egg (whole egg) to the batter.
Step7:Continue mixing evenly.
Step8:Sift the mixed batter (at least 4 times as the case may be. The more sieving times, the less bubbles in the batter, and the finer and smoother the cake skin) put the sifted batter into the refrigerator and refrigerate for 20 minutes.
Step9:Take the refrigerated batter out of the refrigerator and mix it evenly.
Step10:Do not touch the pan (my 6-inch one) and preheat it slightly (without oil). Scoop a spoon (about 50g) of batter and pour it into the pan. Turn it to make the batter evenly spread in the pan.
Step11:Just fry over low heat until the skin starts to blister.
Step12:Gently extend the edge and lift it. Don't turn over and fry the other side.
Step13:Use the same method to finish all the pastes. Put them aside and let them cool. Look at the crust. It's very thin.
Step14:The golden diamond plant cream (it's sweet. I don't add any sugar) is whisked directly with an electric eggbeater until it can pull out the horn (it can beat harder).
Step15:Spread some whipping cream in the middle of the cake and add a mango.
Step16:Spread some whipping cream over the mango.
Step17:Four sides.
Step18:Refrigerate the wrapped Banji in the refrigerator. It tastes better.
Step19:Take it out of the fridge when eating. Cut it open.
Step20:Finished product.
Cooking tips:There is no formula for the egg paste. Everyone has his own preferences. Some people like more eggs. Some people like more milk. Some people like more flour. Some people like no sugar. Some people like polysaccharides. This changes as everyone likes himself. I like it without butter, so it's not. There are skills in making delicious dishes.
