Yellow Peach Pancake

Overview

Panji (bānjǐ) is the Cantonese transliteration of pancake (muffin), but after improvement by Hong Kong people, it has become very different from the original pancake and has become a Chinese dessert. In addition to the various delicious fillings of Panji, people also love its thin and chewy skin. When making pancakes, the most important effort is also spent on the skin. As long as the skin is ready and paired with fresh cream and fruit fillings, it will not be unpalatable. The production of banjianpi is entirely made by my 3-year-old daughter. Your recipe.

Tags

• snacks
• home cooking
• ice products
• children
• afternoon tea
• fast food
• animal whipping cream
• butter
• egg
• low gluten flour
• matcha powder
• yellow peach
• milk
• powdered sugar

Ingredients

Steps

1. 1 Beat the eggs into a bowl, add powdered sugar and beat evenly with a whisk (do not beat the eggs)

   

2. 2 Pour in the milk and mix well

   

3. 3 Sift in the low-gluten flour and matcha powder, and use a hand mixer to slowly stir evenly into a thin batter

   

4. 4 Heat the butter over water and melt it into a liquid state, then pour it into the batter and stir evenly

   

5. 5 After sieving the thin batter, place it in the refrigerator and let it rest for half an hour

   

6. 6 Add animal-based whipping cream to powdered sugar and whip until the pattern can be maintained

   

7. 7 Coat a pan with a thin layer of oil and heat over low heat. Pour two tablespoons (30ML) of batter. Fry until the batter is solidified

   

8. 8 Use a spatula to scoop up the fried pancake skin and place it on a plate. Fry all the pancake skins in sequence (use low heat when frying, no need to turn them over). After the fried pancake skin has cooled, you can wrap it

   

9. 9 Lay the pancake skin (the side that is not against the pan when frying) face down, put an appropriate amount of whipped cream on the pancake skin, put a piece of yellow peach, and then put an appropriate amount of whipped cream. Wrap the pancake skin into a square shape and wrap the filling completely inside the skin. Flip it over and the durian pancake is ready. The prepared pancake needs to be kept in the refrigerator and is best consumed within one day. The skin of the panjian I made was still too thick. I would like to recommend a super easy-to-use pan to everyone, the happycall drill pan, which is definitely good for making this