港式芒果班戟
繁
|
EN
繁
|
EN
難度
2/5
需時 (分鐘)
90
份量 (人)
4
難度
需時 (分鐘)
份量 (人)
2/5
90
4
- 22 7 月, 2019
- 6:00 下午
材料
- 麵粉 220克
- 泡打粉 6克
- 鹽 1/8茶匙
- 砂糖 90克
- 雞蛋 2隻
- 牛奶 280克
- 檸檬皮碎 半個
- 芒果 1個
- 甜忌廉 適量
- 220g Flour
- 6g Baking Powder
- 1/8 tsp Salt
- 90g Sugar
- 2 Eggs
- 280g Milk
- 1/2 Lemon Peel
- 1 Mango
- Some Light Cream
烹調步驟
1
麵粉、糖、泡打粉、鹽過篩
Sift the flour, baking powder, salt and sugar
2
加入蛋,檸檸皮、牛奶發勻,過篩
Beat the egg in a bowl, pour in the egg, lemon peel and milk. Stir well and sift the mixture
3
開爐,加少許油,倒入粉漿,煎至金黃後,放到涼透備用
Heat a pan with oil in low heat, pour some mixture into the pan, spread it evenly to coat the pan until it turns golden brown. Lay it flat to cool
4
將芒果肉切成條狀
Chop the mango into long strips
5
把皮煎過那面朝上,加上適量的已打發的淡奶油,加上芒果肉
Take a cooled crepe, place the smooth side down, add some cream and place the chopped mango on the cream
6
把班戟餡包好便成,冷藏1小時口感更好
Fold the crepe and put in the fridge for an hour for better texture