Weekend food DIY | filled with purple potato taro puree banji arranged

As the temperature rises, cold and delicious desserts can be arranged again on a leisurely weekend. This weekend, you may wish to make a filling full of purple potato taro mud banji, refreshing and delicious.

ingredient:

The steps to make purple potato taro are not complicated, and the ingredients that need to be prepared are relatively basic, including eggs, sugar, milk, butter, low gluten flour, purple potatoes, and taro. In addition, a non-stick pan is also required.

steps:

Wash the purple potatoes and taro, peel and cut into pieces, and put them on a plate;

Boil water in a pot, add purple potatoes and taro pieces after boiling water, and steam;

Add eggs to the container, then add an appropriate amount of sugar and milk, stir well, melt the butter in water, then pour into the egg liquid, add an appropriate amount of low gluten flour, stir the batter evenly and then sieved;

Put a non-stick pan on low heat, pour a small amount of batter into the pan after sieving, shake and spread evenly, fry on one side, fry until the dough is formed and taken out;

Place the fried banjab skin in a container;

Put the steamed purple potatoes and taro into a container, press them into a puree, add an appropriate amount of sugar and milk according to the taste, and stir well;

Spread out, put in the purple potato taro puree, wrap it up according to personal preferences, if you want to add fruit, you can also choose some of your favorite fruits, cut into small pieces, and put them into the banja.

Delicious banji is ready, and if you want to eat the cold taste, you can refrigerate it for 30 minutes and then take it out and eat it. For the weekends, come and try it.

Beijing News reporter Zhang Mingxuan

Edited by Zhu Fenglan Proofreader Zhao Lin

Source: Beijing News