Strawberry Banjar
material:
90 g of low gluten flour, 200 ml of milk, 1 egg, 1 egg yolk, 15 g of butter, 45 g of sugar, 200 ml of light cream, strawberries to taste.
steps:
1: Beat the eggs and egg yolks into a bowl, beat until the sugar is completely melted, add the milk and stir well.
2: Sift in low gluten flour, stir into batter, butter melts into a liquid state, cool and set aside, butter is added to the flour batter, and stir until even.
3: Sift the mixed batter, cover the batter with plastic wrap and refrigerate it for about 15 minutes.
4: Beat the light cream, pour the light cream into a clean basin without oil and water, add sugar and beat until hard foaming
5: Remove the refrigerated batter, scoop the appropriate amount of batter in a non-stick pan, shake the pan so that the batter is evenly flattened in the pan, and then fry slowly over low heat until the middle batter changes color
6: Remove the crust, cover it with a layer of film, fry the batter in turn, a crust, a spoonful of light cream, then put strawberries, another spoonful of light cream, and then fold left and right and fold up and down
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Mango Banja
2 eggs, 150ml milk, 30g sugar (for whipping cream), 1 bottle of light cream, 15g butter, 40g low flour, mango to taste, salt 0.5g.
1: Beat the eggs into a bowl and add sugar and milk and mix well.
2: Sift in the low powder, pour in the melted butter and stir until the non-granular batter.
3: Take a non-stick pan, put an appropriate amount of batter and bake into a pancake.
4: Pour the light cream into the basin, add the white sugar and beat.
5: Take a crust, add the mango and then put the whipped cream.
6, with the crust folded in half, and then fold up two ends, the cream and mango wrapped up, just do.
Durian Banji
240g milk, 1 egg, 80g of low gluten flour, 4g of matcha powder, 18g of powdered sugar, 15g of butter, 140g of durian, 180g of light cream, 18g of sugar.
1: Add powdered sugar to eggs and stir well
2: Pour the milk in and stir well.
3: Sift the low powder and matcha powder into the milk paste, stir well, add the melted butter, and continue to stir well.
4: Cover with plastic wrap and refrigerate for half an hour.
5: Scoop two spoonfuls into the pot, minimum heat, roll around into a circle, see the surrounding slight yellowing edge shovel out
6: Slightly press the durian meat into a puree, light cream and sugar.
7: Place the cream in the center of the crust and add a layer of durian meat. Fold up and down in half, then fold left and right.
Cake Dragon Fruit Banja
50g of low gluten flour, 5g of sugar, 1 egg, 125ml of milk, 50ml of light cream, 1 small piece of cake, 1/2 dragon fruit, 5g of powdered sugar.
1: Sift the low powder into a bowl and add white sugar. Stir well, beat the eggs and pour in the milk.
2: Stir well and sift the batter and refrigerate for 30 minutes.
3: Pour the light cream into a bowl. After beating at low speed until large bubbles are generated, add powdered sugar and whisk at high speed to mount the flowering state.
4: Preheat the pan, brush with a layer of oil and pour in the batter.
5. After the batter solidifies, it can be removed. Add light cream and place the cake and diced dragon fruit.
6. Wrap up the banji
Fruit and vegetable banja
Red Heart Dragon Juice 30 g, Low Gluten Flour 30 g, Egg 1, Banana 30 g, Spinach Juice 30 g, Whole Wheat Flour 30 g, Egg 1 egg, Purple Potato 30 g.
1: Beat the eggs, add them to the red heart dragon juice and stir, then add the low gluten flour and stir to form a flowable paste
2, the mixed paste through the sieving, will be more delicate.
3, non-stick pan throughout the low heat, add a little oil, use a brush to brush the oil evenly, directly pour half of the batter, lift the pot to shake the paste evenly. I saw that the surface of the crust solidified and was taken out.
4: Add some water to spinach puree, steam the purple potatoes and press them into purees.
5, beat the eggs, add spinach puree together to stir, non-stick pan low heat, this time do not add oil directly, pour in half of the batter, see the surface of the crust solidified out of the out. Continue to spread out a sheet of skins.
6. After doing a good job, put the fire dragon cake crust face down, the reverse side up, the banana in the middle, the purple potato puree in the middle of the spinach pie crust, according to the wrapping method of the banji, wrap it up
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