Peach bean

By VicentaLakin

Peach bean
Bancake (bānj leaving) is a pancake voice translation, but after the Hong Kong people’s improvements, it has become quite different from the original Pancake, becoming a “Chineseized” dessert. Apart from a variety of delicious petals, Banting is also very fond of its thin and Q-strength skin. The most important kung fu is spent on the skin when it's made, so as long as it's ready, with fresh cream and fruit. My three-year-old daughter made it. The square of the King。

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Steps for Peach bean

  • Make Peach bean step 0
    1
    Eggs are scattered into the bowls, and sugar powder is mixed with egg-pumpers
  • Make Peach bean step 1
    2
    Roll in milk, evenly mixed
  • Make Peach bean step 2
    3
    Scan low-banded flour and powdered tea, slowly evenly mixed with a manual omelet, and became thin paste
  • Make Peach bean step 3
    4
    When the butter melts into liquid form, it pours into the paste and mixs evenly
  • Make Peach bean step 4
    5
    After sifting the face, put it in the freezer for half an hour
  • Make Peach bean step 5
    6
    Animal light cream with sugar powder to the point where it keeps the line
  • Make Peach bean step 6
    7
    A THIN LAYER OF OIL SHALL BE PAINTED ON THE BASE PAN, WHICH SHALL BE HEATED WITH A SMALL FIRE. I'M GOING TO POUR TWO SPOONS OF PASTA. IT'S MADE TO THE GROUND
  • Make Peach bean step 7
    8
    Scratch the roasted beads with shovels and put them on the plate. Flaming all the beads in turn. You'll be able to wrap it when the roasted bellies cool
  • Make Peach bean step 8
    9
    lay down the skin of the bellows (without a pan on the table) and put on the bells a fine cream with a proper amount of cream, a piece of walnut and a proper amount of fresh cream. pack the beads in a quadrilateral, and they'll be all wrapped in the skin. turn it over, and it's done. when it is ready, it is to be stored in a freezer, preferably in one day. i'm still too thick for a benji. i'd like you to recommend a super-good pan

    • Peach bean Make Tips

    1. There are many flavors of pancakes. To distinguish between different flavors, dessert shops generally use different colored skins to wrap different fillings; for example, mango pancakes are mostly yellow, while durian pancakes are generally green. Adding matcha powder to the batter can turn the pancake skin green. If there is no matcha powder, you can also add a little green food coloring. Of course, if you don't care about the color of the skin, you don't have to add it. 2. You can make pancakes in other flavors by replacing yellow peaches with other fruits, such as mango, durian, strawberry, and so on. 3. When cooking the pancake skin, it is recommended to use a flat-bottomed pan with good non-stick properties. Use low heat when cooking; once the pancake skin has set, you can use a spatula to remove it. Do not cook for too long, otherwise the skin will burn and easily crack when wrapping the filling.

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