Papaya is indeed a fruit with relatively high nutritional value, and there are many small partners who prefer to eat papaya, because papaya can not only achieve the effect of beauty and beauty, but also achieve the effect of relieving muscles and activating blood pressure. Papaya can be eaten directly, you can also make a variety of small desserts, such as papaya banji, papaya banji in the process of making a certain amount of time, but only need to prepare sufficient materials, in the process of making is also relatively simple.
Like to eat desserts of the small partner must try the papaya banji, in fact, in the process of making the banji does not necessarily have to use papaya, but the nutritional value of papaya is relatively high, and their own papaya banji no matter how to eat will not be painful, the most important thing is made of healthy ingredients, eat with peace of mind, eat at ease. The taste is even better than the dessert shop. The small desserts sold in the dessert shop may add a little material, which will have a greater impact on the body, so we try to make it more hygienically.
Because the papaya banji has obvious requirements for the proportion of materials, the milky flavor of papaya banji is wrapped in a layer of light cream, which is sweet and not greasy to eat, with a cup of afternoon tea, it is simply a winner in life. Let's take a look at how papaya banjam is made.
Dish name: Papaya Banja
Ingredients: Low gluten flour, milk, butter, egg, sugar, light cream, sugar, papaya
Preparation steps:
1. First of all, we prepare the ingredients mentioned above.
2: Beat an egg in a bowl, beat in an egg yolk, add 30 grams of sugar, if you like to eat sweet, you can put more.
3: Then stir well with an egg beater to make the sugar melt rapidly.
4: Pour in a small bag of pure milk and stir thoroughly again.
5: After sifting in the low gluten flour, continue to stir evenly clockwise.
6: Stir well and set aside.
7, you can use a sieve to filter a paste, if the time is too late, it is best to filter twice, so that most of the impurities will be filtered out.
8: The butter needs to be heated in the microwave for about a minute, and the butter is cooled and poured into the batter.
9, then use the whisk to continue to stir evenly, at this time the red has become very delicate in a flowing state, cover the plastic wrap without small holes, put in the refrigerator for about 20 minutes.
10: Add 150 grams of light cream and 15 grams of sugar, stir well and then refrigerate for later.
11: Wash the papaya, peel and seed it and cut it into strips for later.
12, the pan on the stove, must be placed smoothly, so that the production of the class will be more convenient.
13: Pour the appropriate amount of batter into the pot, be sure to put it in the middle, and slowly cover the bottom of the pot.
14. Then open the lighter and rotate it to the left, be sure to rotate it to the position of the minimum fire.
15. The batter of Banji will slowly solidify from the middle.
16. Wait until the batter is all solidified.
17, when the banji has a big bubble, it means that the banji will easily be separated from the bottom of the pot, and at this time, the banji can be taken out.
18, the skin of the banji does not have to be turned over, but it should be noted that the whole process must be small fire, because the firepower of the small fire is relatively stable and relatively mild, so that the production of a few skins will be more delicious.
19, because you need to slowly pour in the batter when making the skin, you need to switch back and forth between the two pots.
20, wait until the banji skin is ready, the banji skin attached to the surface of the pot will have some slight yellowing, giving people a very strong feeling, and the finished banji skin is all put on the plate to cool.
21 Then take a piece of banjab skin and spread it on the table, the side with the burn marks facing upwards, dig up a large spoonful of cream, and put the papaya on top.
22. After folding the two sides in half, be sure to wrap the papaya and cream in it. Fold the two ends up and press them underneath so that the delicious banjab is ready. We can cut the banja from the middle and make a cup of afternoon tea to enjoy the afternoon sun.
Production Tips:
When making the banji, be sure to keep the whole process low, and you need to pour the batter into it in a cold pot.