Practice of mango banji

Ingredients: egg 1 piece, 240g milk, 80g low-gluten flour.

Accessories: butter 15g, fine sugar 50g, animal fresh cream 200g, mango meat, yellow pigment 3 drops.

1. Beat the eggs into a bowl, add the powdered sugar and beat well with an egg beater.

2. Then add 240 grams of milk.

3. Sift in low-gluten flour and mix well.

4. After the butter is heated and melted into a liquid state, pour it into the batter and stir well.

5. Sieve the thin batter, stir the filtered powder with a manual eggbeater, and let all the materials pass through the sieve.

6. Add 3 drops of yellow pigment to the filtered batter.

7. Stir well and refrigerate for half an hour.

8. Apply a thin layer of oil to the pan, heat it on low heat, pour in two spoonfuls of batter, spread it in a circle, and fry until the batter is solidified.

9. Shovel up the fried Banji skin with a shovel and put it on a plate. Fry all the skins of Banji in turn.

10. Add powdered sugar to the animal fresh cream to keep the pattern.

1 1. Peel mango and cut it into strips about 5 cm.

12, spread the skin of the plate skin (the side that didn't stick to the pan when frying) downwards, put a proper amount of whipped cream on the plate skin, put a piece of mango meat, and then put a proper amount of whipped cream.

13. Square the Banji bag, completely wrap the stuffing in the leather, first wrap it left and right, then wrap it back and forth.

14, finished product