Poplar manna and mango banji are made together, not only can be thick and light, but also more cost-effective, a large mango just use.
The autumn sun is just right, come to a cool sweet taste rich fruity milk aroma intertwined with the taste of drops of it ~
Ingredients: mango, grapefruit, light cream, butter, milk, coconut milk
Accessories: caster sugar, powdered sugar, sago, low gluten flour, egg
The specific dosage will be detailed in the following production steps~
Mango (weighs about 700 grams) peeled and pitted, as shown above, the pulp is divided into three parts -
First, the largest two pieces of regular shape are ready to do banjabs;
Second, the slightly smaller mango flesh is cut into small cubes, and the grapefruit is peeled, and the flesh is gently kneaded into granules, ready to make poplar manna fruit;
Third, feel free to put the scraps into a blender to beat the fruit puree and make the poplar nectar juice base.
After processing, the above materials are placed in the refrigerator freezer. This step is short and the purpose is not to freeze, but to cool down quickly.
Sago is processed before the fruit and juice base are made
1, Sago to taste, soak in hot water for 3 minutes
2: Drain the soaked sago, pour into a pot of boiling water, cover and cook for about 15 minutes until the rice grains are transparent (or there is a small amount of small white core in the middle), turn off the heat
3. Cover and stuff for 3-5 minutes until the grains of rice are completely transparent
4, fish out the boiled sago, go through the cold water several times, drain - Q feeling, transparent and smooth sago is ready
Sago is an important ingredient that determines the taste of poplar manna and is not recommended to omit.
Start making the juice base of poplar manna
Left: Add 100 g of mango meat scraps, milk, 200 g of coconut milk, 30 g of caster sugar to a blender.
Medium: Whip into a slurry, place in the refrigerator freezer, and quickly cool down.
Right: Pour the iced juice bottom into a container and fill it halfway, as you'll have to add ingredients later.
Left: Put sago, mango grains, grapefruit grains into the juice bottom, the legendary "poplar nectar" is ready, very simple
Right: You can also put it in the crisper box and store it in the refrigerator refrigerator and try to eat it on the same day.
Poplar manna with some other desserts, such as ice cream, shaved ice, etc., will have a richer taste
Let's talk about the mango banji.
Make the banji skin first.
1, 2 egg yolks, add 10g of powdered sugar and stir well, you can also use caster sugar.
2. Add 120 ml of milk and stir well.
3, Sift in 40g of low gluten flour, then stir well.
4, Finally add 8 g of liquid butter, stir well and let stand for 15 minutes.
1. Sift through the liquid after standing.
2, flat bottom non-stick pan does not add oil, heat over low heat, pour the appropriate amount of paste into the pot, and then quickly turn well, continue to heat on low heat, do not have to turn over.
3, wait for the skin to solidify, slightly bulge when it is cooked thoroughly, gently take out, put it on a flat board, paste the bottom side of the pot facing up. Allow to cool to room temperature.
When drying the skin, take 100 grams of light cream and 10 grams of cotton sugar and beat it with an electric whisk until 10 distribution. Cut the reserved large slices of mango meat into the desired size.
Prepare the filling.
1, First put the light cream in the middle of the banji skin.
2. Then put the mango on top of the cream.
3, first up and down and then left and right, the banji can be wrapped into a square. Close the mouth to the bottom of the plate.
The soft, tangy skin is creamy, and the creamy cream in the filling and the sweetness of the mango combine to taste great.
Tips:
1, Sago is sold in the grocery area of a large supermarket.
2, coconut milk + milk, can be replaced by coconut milk + milk powder.
3, the two egg yolks in the skin of the banja can also be replaced by a whole egg, but the toughness will be greater and the color will be lighter.
4, when the room temperature is high, the light cream from the hair to the filling, the action must be fast, otherwise the cream will melt.
5, refrigerate and store, try to eat on the same day.