Strawberry/mango fruit pancake

Overview

Banji is the Cantonese transliteration of pancake, also known as pancake and hot pancake. It is a thin flat cake made of batter cooked on a baking sheet or pan. At first, it was just a piece of cake. Later, when I arrived in Hong Kong, the cake was filled with fragrant and cold cream and fresh fruit. The perfect combination brought more surprises. The sweetness that melted in your mouth instantly, paired with the freshest fruit, will never make you feel tired. After one bite, you will want to have another~

Tags

• baking
• the world of two
• afternoon tea
• animal whipped cream
• cake flour
• egg
• fruit
• melt butter
• pure milk
• vanilla extract
• white sugar
• fine salt
• lemon juice

Ingredients

Steps

1. 1 Put the eggs into a mixing bowl, add 40 grams of white sugar and 1 gram of salt, and beat evenly.

   

2. 2 Add pure milk and animal whipping cream to the egg liquid and beat evenly.

   

3. 3 Melt butter over water.

   

4. 4 After the melted butter cools down slightly, pour it into the beaten egg mixture and beat evenly. The above steps are all about beating the egg liquid with a manual egg beater, no need to beat it.

   

5. 5 Sift in cake flour.

   

6. 6 Mix well with a hand mixer.

   

7. 7 Use a sieve to sift the mixed egg batter twice.

   

8. 8 The sifted batter will have no air bubbles and the egg batter will be more delicate.

   

9. 9 Prepare a non-stick pan and heat it over low heat. When the pan is slightly hot, lift it slightly away from the heat and pour a ladle of batter starting from the edge. Turn quickly to spread the batter evenly across the bottom of the pan. (My pan is 24cm in diameter. This recipe fried 15 pancakes with a diameter of 18cm)

   

10. 10 After evenly spreading the batter, place the pan and continue frying over low heat until some bubbles appear on the surface. The dough is ready. Just fry one side without turning it over (the whole process of frying is done over low heat, and it usually only takes a dozen seconds). After frying, turn off the heat, and then turn on a low heat when you are ready to fry the next crust (the batter will settle, so you need to stir it a little every time you serve the batter). If you get used to it and get faster, you can keep it on a low heat, but be careful not to make the pan too hot.

    

11. 11 After each piece of cake is fried, it must be placed on baking paper. You can stack one piece of oil paper and one piece of dough, one piece of oil paper and one piece of dough.

    

12. 12 After the pie crust is fried, you can prepare the fruit. I like to use a whole strawberry and cut the mango into chunks about the same size as the strawberry.

    

13. 13 Next you can whip the cream. 500 grams of whipping cream, add 50 grams of white sugar, beat with an electric egg beater until stiff. Be careful not to over-beat. The whipped cream will be smooth and delicate, ready for decoration. If the weather is hot, you can operate it in an air-conditioned room, or place a large basin with ice cubes underneath to keep the cream cold and easy to whip.

    

14. 14 The next step is to make the pancake. Take a piece of pie crust. Put the smooth side down and the rough side up, pour a spoonful of cream (larger than the fruit) in the middle, and put the fruit in the middle of the cream (I like to put a whole strawberry, or a large piece of mango).

    

15. 15 Put a little more cream on top of the fruit, just enough to cover the fruit.

    

16. 16 Fold both sides first, then the middle.

    

17. 17 With the bottom facing down, it's good to have a delicious pancake.

    

18. 18 Thin and elastic pie crust, fragrant but not greasy cream, fresh fruits~so delicious~it will be even more delicious after being refrigerated~

    

19. 19 Strawberry Pancake~

    

20. 20 Mango Pancake~

    

21. 21 If you need to package it to give away, you can wrap it in plastic wrap and put it in a box. This way the pancake will not deform or break.