Banji, also known as pancakes and hot pancakes, dates back to the 15th century AD. American hot pancakes have three key ingredients: flour, eggs and milk. The British hot pancakes resemble French dim sum crepes and Italian crespelles, except that they don't have those decorative lace patterns. The local Scottish hot pancake, also known as scotch pancake or drop scone, is more like an American variety.
The following material can make about 10 to 11 classes.
Mango Banja
Ingredients: 240 g of milk, 1 egg, 80 g of low gluten flour, 20 g of sugar, 15 g of butter, 3 mangoes, 200 g of light cream, a few drops of green food coloring
Start production:
1 Milk, sugar and eggs are placed in a large bowl and whisked until the sugar melts.
2 Sift in low gluten flour and stir until particle-free.
3 Add the melted butter and whisk well.
4 Stir in the food coloring and sift the batter.
5 Heat the pot and brush a layer of oil, pour in about 2 tablespoons of batter, quickly turn the pot to spread the batter well, until the surface batter solidifies and then remove the dough cake.
6 All batters are spread out into pancakes according to step 5, let cool and set aside.
7 Beat the light cream well.
8 Wash the mangoes, peel and pitt, and cut into cubes.
9 Take a sheet of pancakes, touch one side of the pan, place on the board, and add a little cream in the middle.
10 Add a little diced mango.
11 Add a little cream to the mango.
12 Fold the lower crust upwards and wrap around the cream.
13 Fold the sides in the middle.
14 Spread a little cream on the upper crust, flip the lower crust and press it slightly, and then do the rest in turn.
Tips
1 The prepared batter will be sifted more delicately and the pancakes will be more beautiful.
2 Pour the batter into the pot without turning the noodles, just burn one side.
Selected from the book "Chef Lady Staple Noodles A Complete Book", all rights reserved.