Yellow peach Euphorbia(huang tao ban ji )

Yellow peach Euphorbia

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. As long as the skin of the halberd and the stuffing are well prepared, the most difficult thing is to make it with the cream. The production of ban Jian Pi was made by my 3-year-old daughter. Your prescription. "

Production steps:

Step 1: beat the eggs into a bowl, add the powdered sugar, and beat them well with an egg beater (do not beat the eggs)

Step 2: pour in the milk and stir well

Step 3: sift in the low gluten flour and Matcha powder, and slowly mix them with a manual beater to form a thin batter

Step 4: melt the butter into liquid, pour it into the batter and stir well

Step 5: sift the batter and put it in the refrigerator for half an hour

Step 6: mix the animal cream with powdered sugar to keep the pattern

Step 7: apply a thin layer of oil to the pan and heat over low heat. Pour in two tablespoons (30ml) of batter. Fry until the batter sets

Step 8: shovel up the pan Ji skin and put it on the plate. Pan fry all the Banji skin in turn (use low heat when frying, do not turn over). After the pan Ji skin is cooled, it can be wrapped

Step 9: lay the skin of Banji skin (not close to the pan when frying) downward, put proper amount of whipped cream on Banji skin, add a piece of yellow peach, and then add proper amount of whipped cream. Wrap the pan Ji skin into a square, and wrap the stuffing completely in the skin. Turn it over and the durian halberd is ready. The prepared halberd should be stored in the refrigerator, and it's best to eat it within one day. The skin I made is still too thick. To recommend a super easy to use pan, happycall drilling technology pot, used to do this must be good

Materials required:

Milk: 240g

Egg: 1

Low gluten flour: 80g

Powdered sugar: 20g

Butter: 15g

Matcha powder: 1 teaspoon (5ml)

Animal light cream: 200ml

Yellow peach: some

Note: 1. Banji has many flavors. In order to distinguish different flavors, dessert stores usually use different colors of skin to wrap different fillings. For example, mango Banji is mostly yellow, durian Banji is generally green. If there is no Matcha powder, a little green food pigment can be added. Of course, if you don't care about the color of the skin, you can leave it. 2. Change the yellow peach into other fruits, you can make other flavors of Banji, such as mango, durian, strawberry 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 for too long, or the skin of the halberd will paste and crack easily when filling.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: sweet

Chinese PinYin : Huang Tao Ban Ji