I've always wanted to make this classic Hong Kong-style dessert, which combines fragrant mango with creamy cream and wraps it in Western-style crepes. Mango Banja sounds very tall and catchy, but it's actually a very easy dessert to make. It is sold in many sweet shops or cake shops and is expensive. Making it yourself at home is safer and more secure, and you can control the freshness of the mango and the quality of the cream.
By Vanilla 8
Low powder 50g
1 small egg
Sugar 15g
Milk 120g
Butter 10g
Light cream 100g
Sugar 15g
4 small pieces of mango
1: Beat the eggs and sugar, add the milk and melted butter and stir well.
2. Sift in the flour and mix into a particle-free slurry. Filter once to get a delicate pulp and let stand for 30 minutes.
3: Brush a little oil on a flat bottom non-stick pan, a spoonful of batter, turn the pan to the cake round, fry over medium-low heat until bubbling, do not need to turn over, directly invert out.
4: Fry the pancakes in turn and let them cool.
5, light cream with sugar to pass, do not need to beat too hard.
6: Take a crust and fry the side facing up. Add the cream and a small piece of mango and fold it on all sides.
7, that is, to become a class. The smooth crust is out.
8. Finished product. Put the finished banji in the refrigerator for 30 minutes and then enjoy better.
9, when eating by the middle of the cut, super beautiful color. Greeting friends is very facey!
The crust should not be too thick and easy to break, and try to rotate the pan as much as possible to distribute the pulp evenly. When pouring the pulp into the pot, keep it off the heat, if it is too hot, please make the next one. When frying, do not have much oil, just brush it thinly.
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