Mango banji
By MinaEmmerich
When mangoes are on the market, in addition to being eaten directly, mangoes can also be made into different delicacies. For me who loves mangoes, it's really a blessing... Most small mangoes are on the market, but large mangoes have not yet been on the market in large quantities... Today's banji, it would be better if it were made with big mangoes (don't peel it so hard). The small mangoes here are only 3 yuan a catty, which is extremely cheap...
- sweetening
- other
- ten minutes
- ordinary
Steps for Mango banji
1
Ingredients required: Banji skin: low flour, 60g milk, 135g egg yolk, 3 granulated sugar, 26g butter, 9 g indented: fully whipped cream, 140g fresh mango meat, appropriate amount.
2
Sift the low flour and add 80 grams of milk and stir well.
3
Add sugar to egg yolks, stir well, then pour into the remaining milk and stir well.
4
Pour the top 2 and 3 together, add the melted butter, and stir well.
5
Sift 4 once, and the banji paste is completed.
6
After heating the pan over low heat, pour in the appropriate amount of banji paste, quickly turn the pan to spread the banji paste evenly in the pan, fry it straight and solidify on low heat (the heat can be high to avoid frying). The banji skin is completed.
7
The process of packaging. Everyone will know it at a glance. It's a bit like making spring rolls.
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