My sister's mango banjar on demand. She asked for it -- full of mangoes, full of cream. So much so that the mango is too big and too much
！ Every time my sister and classmates eat delicious desserts outside, and when the students keep saying that they are really delicious, my sister will proudly say, "There is no delicious food made by my mother!" "Thank you for your support and support! [Pro- [Pro- [Hug] [Hug]
Mango Banja (amount of 10 pieces)
material:
Banjai skin: 240 g of milk, 2 eggs, 80 g of low gluten flour, 30 g of caster sugar, 15 g of butter.
Mango filling: animal light cream 200ml, caster sugar 30g, mango meat 150g
Preparation Method:
Place the egg milk caster sugar in a bowl and beat with a manual whisk until the sugar is completely melted.
Dice the butter and melt it in water and set aside.
Sift the low gluten flour into the egg paste and mix well.
Pour the melted butter into the batter and mix well.
Sift the batter in the refrigerator for half an hour.
6. Spread a thin layer of oil on a saucepan, heat over low heat, pour in a large spoonful of batter and spread out in a circle. Fry until the batter solidifies, scoop it up with a spatula and place on a plate.
7. Fry the skin of the banjac in turn and separate it layer by layer with plastic wrap. Set aside.
8. Peel and cut the mango into strips. or dice.
9. Light cream and fine granulated sugar beat until the lines gradually appear.
10. Take a piece of banji skin, and lay it down without attaching the pot. Place the beaten light cream on the skin of the banjab.
11. Place the mango chunks on top of the cream. Spread the cream again.
12. Fold the skin of the banjab and wrap it up. Completed.
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