Cooking Steps

1. 

   Step1:Break up the eggs. One whole egg and one yolk. Add 30 grams of suga

2. 

   Step2:Break it up by hand. Beat it for as long as possible until the sugar melts

3. 

   Step3:Add mil

4. 

   Step4:Mix wel

5. 

   Step5:Sift in flour. Mix wel

6. 

   Step6:Filter two times.

7. 

   Step7:The batter becomes very delicate. It's easy to flow

8. 

   Step8:Melt butter in hot water. Add to batte

9. 

   Step9:Mix again by han

10. 

    Step10:Cover. Refrigerate for 20 minute

11. 

    Step11:Whipped cream with 15g white sugar. Refrigerat

12. 

    Step12:No oil in pan. Scoop in some batte

13. 

    Step13:Turn the pot gently. Spread the batter over the bottom of the pot. Put it on the fire. Keep the fire low

14. 

    Step14:It will bubble up slowly. No need to turn over. Bake it for a while. The whole crust will bubble up. That's good

15. 

    Step15:Fried Banji skin. Put it on the plate to cool dow

16. 

    Step16:It's all done. It can be piled up when it's cold. These batters can be used to make 4 class halberds. My pot is 9 inches

17. 

    Step17:Mango peeled and cored. Slice

18. 

    Step18:Spread the Banji skin on the plate. Add cream. Add mang

19. 

    Step19:Wrap it up. Banhalberd is ready

20. 

    Step20:Cut it. It's mango and cream. Open it