Banjarp:
Milk 240g
1 egg
Low gluten flour 80g
Powdered sugar 20g
Butter 15g
Mango filling:
Animal light cream 200ml
Caster sugar 20g
Mango meat 150g
1. Prepare the required materials.
2. Place the eggs in a dish, add the powdered sugar and whisk well with a manual whisk.
3. Pour in the milk and stir well.
4. Sift in low gluten flour and stir with a manual whisk to form a thin batter.
5. After the butter is heated and melted, pour into the batter and stir well.
6. Sift the thin batter and refrigerate for half an hour.
7. Apply a thin layer of oil to the pan and heat over low heat. Pour in two tablespoons (30 ml) of batter and spread out into a round shape. Fry until the batter solidifies and becomes a banji skin.
8. Scoop up the fried skin with a shovel and place on a plate. Fry all the skins in turn (use low heat when frying, do not need to turn over).
9. After the skin is cooled, it can be wrapped. Animal light cream with sugar in ice water whisked to 10 dispenses. Lay down the skin (not on the side of the pan when frying) and put an appropriate amount of whipped light cream on the banji skin, put the appropriate amount of mango meat, and then put the appropriate amount of whipped light cream.
10. Wrap the skin in a square and wrap the filling completely in the skin.
11. Flip it over and the mango banja is ready.
12. The prepared banji should be refrigerated and stored, preferably within one day.
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