Strawberry/Mango Fruit Banji Keli Cake

1. Put the eggs into the egg beater, add 40 grams of white sugar and 1 gram of salt, and stir well.

2. Add pure milk and animal cream to the egg mixture and stir well.

3. Butter melts in water.

4. After melting the butter and letting it cool, pour it into the stirred egg mixture and beat well. The above steps are all done using a manual egg beater to beat the egg mixture, without the need for beating.

5. Sieve in low gluten powder.

6. Stir evenly with a manual egg beater.

7. Use a sun screen to sieve the mixed egg batter twice.

After sieving, the batter will have no bubbles and the egg batter will be more delicate.

9. Prepare a non stick pot and heat it over low heat. When the pot is slightly hot, take it away from the heat and pour in a spoonful of batter starting from the edge. Quickly rotate around to evenly spread the batter over the bottom of the pot. (My pot has a diameter of 24 cm, and this recipe has fried 15 pancake skins with a diameter of 18 cm.)

10. After evenly spreading the batter, put the pot on and continue to fry over low heat until some bubbles appear on the surface, and the dough is ready to fry. Just fry on one side without flipping the sides (the entire frying process is done over low heat and usually takes about ten seconds to fry). After frying, turn off the heat. When you are ready to fry the next crust, turn on low heat again (the batter will settle, and you need to stir it slightly each time you serve it). If you become proficient and the speed is fast, you can keep the heat on low, but be careful not to make the pot too hot.

11. After each pancake is fried, it should be placed on baking oil paper. You can stack one oil paper, one dough sheet, and one oil paper, one dough sheet in this way.

After frying the crust, you can prepare the fruit. I like to use a whole strawberry and cut mangoes into chunks about the same size as strawberries.

Next, you can beat the cream. 500g light cream, add 50g white sugar, beat with an electric beater until hard. Be careful not to overdo it, the cream is smooth and delicate, and can be framed. 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 cool and easy to beat.

14. Next is to make a Ban Ji, take a cake skin. Smooth side facing down, rough side facing up, pour a spoonful of cream in the middle (larger than fruit), and put fruit in the middle of the cream (I like to put a whole strawberry or a large piece of mango).

15. Put a little more cream on top of the fruit to cover it.

16. Fold the two sides first and then fold them in the middle like this.

17. With the bottom facing downwards, a delicious Banji is enough.

18. Thin and elastic crust, rich and non greasy cream, fresh fruits~It's so delicious~Even more delicious when refrigerated in the refrigerator~

19. Strawberry Banji~

20. Mango Banji~

21. If you need to pack and give as a gift, you can wrap it with plastic wrap and then box it. This way, the halberd won't deform or break.