Kiwi green tea Banji(mi hou tao lv cha ban ji )

Kiwi green tea Banji

Introduction:

"Banji" is a Cantonese transliteration of pancake, which is pronounced "Banji" in Cantonese. It originally means pancake and pancake. In this way, it is easy to understand that "Kiwi cream pancake fruit" is wrapped with rich cream and fresh fruit in the pancake. The sweet combination of kiwi fruit and kiwi fruit makes you enjoy the fresh and smooth milk. "Kiwi green tea Banji" is very simple to make. It only needs a non stick pan and can be made at home. It is worth noting that: first adjust the batter, pay attention to be screened, so as to spread out the surface smooth, glossy, uniform color, thin and soft dough. Secondly, it is necessary to master the heat and time. When spreading, the batter should be as little as possible to cover the bottom of the pot (if you are afraid of not mastering it well, you can leave the fire); the fire must be small. As soon as the skin solidifies, you need to turn off the fire and leave the pot without turning it over. When the dough is ready, the rest will become very simple. You can pack your favorite fruits and easily create a popular Hong Kong Style dessert at home. If you take a bite, the flesh will bloom in the taste buds, which is absolutely a kind of enjoyment on the tip of the tongue. "

Production steps:

Step 1: prepare raw materials;

Step 2: beat the eggs into a bowl, add milk and stir well;

Step 3: add the melted butter and stir well;

Step 4: add sugar powder and stir evenly;

Step 5: add the sifted low gluten flour and green tea powder, mix well;

Step 6: sift the green tea flour paste; 8;

Step 7: heat the pot and brush oil on the bottom of the pot;

Step 8: take the hot pot away from the fire, pour a spoonful of batter into the pot, rotate the pot to make the batter evenly spread at the bottom of the pot;

Step 9: put it on the fire again and let it take shape;

Step 10: gently lift the cake and cool it on the chopping board;

Step 11: peel the kiwi fruit and cut it into pieces;

Step 12: whisk the animal butter with an electric stirrer until the lines can be seen;

Step 13: put the whipped cream on the bottom of the cake and put a kiwi on the cream;

Step 14: put more cream on the kiwi fruit and wrap it up;

Step 15: Kiwi green tea Banji, the classic Hong Kong dessert, is finished.

Materials required:

Low gluten flour: 45g

Butter: 7g

Egg: 1

Milk: 120g

Powdered sugar: 15g

Green tea powder: 3 G

Animal cream: 60g

Kiwifruit: 2

Precautions: 1. Prepare the flour paste, add the egg into the milk, and then add the melted butter, sugar powder, sifted flour and green tea powder in turn. Remember to stir well before adding the next raw material each time. Remember to sift the flour paste after mixing well, so that there will be no bubbles in the paste, and the surface of the dough will be very uniform. 2. Second, spread the dough, and make a pot The bottom layer of oil is very thin, not too much; when pouring in the batter, leave the fire first, and then turn the pot immediately, so that the batter is evenly spread on the bottom of the pot, and then slowly fry on the fire; 3. Finally, take out the fried dough and put it on the chopping board to cool, and pay attention to the side of the bottom of the pot facing up, and then put cream, kiwi fruit and cream into the bottom in turn, and wrap it; 4 Choose the golden kiwi fruit as the stuffing, so add green tea powder to the pancake to make it green; you can choose any kind of fruit, directly wrap it with egg pancake, and add one more egg yolk if you want to have a deeper color outside.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Mi Hou Tao Lv Cha Ban Ji