Banana Pancake
1.
The eggs don’t need to be beaten, just beat them up, add powdered sugar or granulated sugar, melt as much as possible, add milk, 200g is almost a packet of Tetra Pak, I like Mengniu’s, you can choose what you like, the original flavor.
After mixing well, sift in low-gluten flour, mix well, add a little cornstarch, and mix well again.
The evenly stirred batter can be slightly thinner and fluid, and the consistency of the batter directly affects the thickness of the pancake skin.
Dissolve the butter in water, add it to the stirred batter, stir well and set aside.
2.
It's best to use a non-stick pan to start the pan. You don't need to put oil on the crust, because our batter itself has butter, and we prepare a toothpick.
The temperature of the pan feels a little bit bake. Take a large spoonful of the batter and shake the bottom of the pan quickly to make the dough slices into a round and thin crust. After solidification, remove the heat immediately, use a toothpick to lift the edge, and then use a spatula to shovel it out and place it on a plate. By analogy, the batter is spread out. The batter made from the above ingredients can make about 15-20 crusts.
3.
The pasta is spread well, put it aside and let cool. At this time, we will beat the whipped cream. The whipped cream has flavor and original flavor. I always buy the original flavor. The flavored cream is more suitable for cake decoration.
The whipped cream should be kept in the refrigerator before being poured out. Add fine sugar or powdered sugar, and whip clockwise or counterclockwise until the layering can be seen, and then beat it into tofu dregs haha.
In order to quickly disperse, you can also sit on a bowl of ice water with the whipped cream bowl, and the dispensation time is only 5 minutes.
The whipped cream is only 200ml and basically does not need an electric whisk, but a manual whisk is fine.
TIPS: The whipped cream basin must be anhydrous and oil-free, and the whisk is also anhydrous and oil-free.
4.
The crust is cold at this time when the whipped cream is ready, let’s do manual work
Start with bananas. Cut into small pieces as much as you like. Cut them quickly and try not to touch them too much with your hands, because bananas are easy to oxidize. If you touch too many bananas, they will become black, which will affect the appearance and taste. .
Take a pie crust, with the browned side facing inward, smear whipped cream, add banana diced, another layer of cream, wrap it like a quilt, and buckle it in the container, and so on, put the crust/banana/ The cream is used up.
That's it. Is it very attractive?
Tips:
TIPS:
* The batter can be slightly thinner, which makes it easier to make a thin crust. Of course, I personally like a thicker crust, which tastes very Q and chewy.
* The container for whipping cream must be water-free and oil-free;
* The finished product tastes better after being put in the refrigerator.
