Huangtao Banji: home made classic Hong Kong dessert(huang tao ban ji jia zhong zi zhi jing dian gang shi tian pin )

Huangtao Banji: home made classic Hong Kong dessert

Introduction:

"Banji (B ā NJ ǐ) is a Cantonese transliteration of pancake, which originally means pancake and pancake. The cake is wrapped with cream and fresh fruit. The perfect combination brings more surprises. The sweetness that melts instantly after eating is matched with fresh fruit. It is a classic Hong Kong dessert. In addition to its various delicious fillings, Banji is also loved by people for its thin and vigorous skin. When making Banji, the most important work is on the skin of Banji. As long as the skin is ready, it will be delicious with fresh cream and fruit stuffing. It's easy to make Banji, and you don't need an oven. As long as you have a non stick pan, you can easily make it at home, and you can eat delicious Hong Kong desserts at home. "

Production steps:

Step 1: add powdered sugar to the egg.

Step 2: stir gently. Don't beat the eggs, just mix them well

Step 3: add milk and stir well.

Step 4: sift in the low powder that has been sifted once. (don't be lazy. I want to sift. I like to sift twice.)

Step 5: add the melted butter.

Step 6: stir well and let stand for 20 minutes to half an hour

Step 7: then filter it.

Step 8: heat the non stick pan over low heat and scoop in a spoonful of batter.

Step 9: fry the egg over low heat until the skin solidifies, take it out and cool it down in turn. (don't turn over when frying, and don't fry too long.)

Step 10: up and down to the tundish respectively.

Step 11: then fold both ends in half.

Step 12: wrap it up and put it down. Cut from the middle, you can see the attractive class halberd stuffing.

Materials required:

Egg: 1

Milk: 240g

Low powder: 80g

Butter: 15g

Powdered sugar: 20g

Yellow peach: right amount

Light cream: moderate

Note: there are many flavors of Banji. In order to distinguish different flavors, dessert shops usually use different colors of skin to wrap different fillings, such as mango Banji is mostly yellow, durian Banji is generally green. It doesn't matter if you do it at home, just the original. 2. If you change the yellow peach into other fruits, you can make other flavors of Banji, such as mango, kiwi, strawberry, durian and so on. 3. Pan fried halberd skin, it is recommended to use non stick effect better pan. When frying, use a small fire. When the pan halberd skin solidifies, you can shovel it down with a shovel. Don't fry it too long, otherwise the pan halberd skin will change color and crack easily when filling.

Production difficulty: Advanced

Craft: Skills

Production time: half an hour

Taste: sweet

Chinese PinYin : Huang Tao Ban Ji Jia Zhong Zi Zhi Jing Dian Gang Shi Tian Pin