mango pancake (mang guo ban ji )

mango pancake

Introduction:

"Banji" (B ā NJ ǐ) is a Cantonese transliteration of pancake (muffin). However, after the improvement of Hong Kong people, it has been greatly different from the original pancake and has become a "Chinese" dessert. In addition to a variety of delicious fillings, Banji is also loved by people for its thin and vigorous skin. When making Banji, the most important effort is also spent on the skin. As long as the skin is finished, it will not taste bad with fresh cream and fruit stuffing. For this kind of dessert, no matter what kind of stuffing, it's hard to refuse it. "

Production steps:

Step 1: prepare materials.

Step 2: sift the low gluten flour and high gluten flour.

Step 3: take a bowl and put the eggs and sugar in it. Beat well.

Step 4: add 150 grams of milk into the egg liquid, and add the sifted flour into the mixture.

Step 5: heat the butter in the microwave until it melts, add the melted butter and continue to stir.

Step 6: sift the batter and refrigerate for 30 minutes.

Step 7: take out the frozen batter and set aside.

Step 8: heat the non stick pan on the fire, ladle in 2 spoonfuls of batter and spread into small cakes.

Step 9: spread the dough to cool, put 200g light cream into a clean oil-free basin, beat it to a sharp angle with an electric egg beater, and put it in the refrigerator for standby. (I forgot to take a picture at this step)

Step 10: peel mango and cut into strips.

Step 11: take a pan Ji skin, put cream in the middle, put a piece of mango meat on it, and then put some cream.

Step 12: use the Banji leather bag to grow into a square shape, seal it downward and put it in the refrigerator for a while before eating.

Materials required:

High gluten flour: 30g

Low gluten flour: 20g

Milk: 150g

Egg: 1

Mango: 2

Sugar: 15g

Butter: 10g

Cream: 200g

Note: 1. Spread the dough as thin as possible to make it into a rectangle. 2. If you want a more delicate taste, you can sift the final batter. 3. The batter must be refrigerated in the refrigerator, so that it is not easy to break when spreading the dough.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: sweet

Chinese PinYin : Mang Guo Ban Ji