Durian Pancake

Name: Durian Pancake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 240g milk; 1 piece egg; 80g Low-gluten flour; 20g Powdered sugar; 15g butter; 1 teaspoon Matcha powder; 200ml Animal whipped cream; 150g Durian meat

by Junzhi

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

If the pineapple pastry posted a few days ago is a dessert with Taiwanese characteristics, then the most popular dessert of pancake is an authentic Hong Kong-style dessert.
Pancake (bānjǐ) is the Cantonese transliteration of pancake (muffin), but after improvement by the Hong Kong people, it has been greatly different from the original pancake and has become a "Chinese" dessert.
In addition to various delicious fillings, pancakes are also very popular for its thin and strong skin. When making pancakes, the most important effort is spent on the skin. As long as the skin is made, it will not be unpalatable with the filling of fresh cream and fruit.
Today's durian pancake is a dessert that I love so much. For those who like durians, I guess it is very difficult to refuse it. If you don’t like durian, don’t worry. After reading it, you can make whatever taste you want.

Ingredients

240g Milk
1 piece Egg
80g Low-gluten Flour
20g Powdered Sugar
15g Butter
1 teaspoon Matcha Powder
200ml Animal Whipped Cream
150g Durian Meat

Durian Pancake

1. Beat the eggs in a bowl, add powdered sugar and beat evenly with a whisk (do not beat the eggs); pour in the milk and mix well

2. Sift in low-gluten flour and matcha powder; use a manual whisk to slowly stir evenly to form a thin batter

3. After the butter is heated and melted into a liquid state, pour it into the batter and stir evenly; after sieving the thin batter, put it in the refrigerator and let it stand for half an hour

4. Coat the pan with a thin layer of oil and heat it over a low heat. Pour two tablespoons (30ML) of batter and spread it out into a circle. Fry until the batter is set. Shovel the fried pancakes with a shovel and place them on a plate. Fry all the pancake skins one by one (use low heat when frying, no need to turn over)

5. After the pancake skin has cooled, it can be wrapped. The animal whipped cream is whisked with powdered sugar to the extent that the pattern can be maintained. Spread the pancake skin (the side that is not attached to the pan when frying) face down, put a proper amount of whipped cream on the pancake skin, put a piece of durian meat, and then put a proper amount of whipped fresh cream on the pancake skin. cream

6. Wrap the pancake skin into a square and wrap the filling completely inside the skin; turn it over and the durian pancake is ready. The prepared pancake should be kept in the refrigerator, and it is best to eat it within a day

Tips:
1. There are many flavors of pancake. In order to distinguish different flavors, dessert shops generally wrap different fillings with different colored skins. For example, most mango pancakes are yellow, and durian pancakes are generally green. Adding matcha powder to the pancake skin can make the color of the pancake skin green. If there is no matcha powder, you can also add a little green food coloring. Of course, if you don’t care about the color of the epidermis, you can leave it alone;
2. Replace durian with other fruits, you can make other flavors of pancake, such as mango, yellow peach, strawberry, etc.;
3. When frying pancakes, a non-stick pan is recommended. When frying, use a small fire, fry until the pancake skin is solidified and then shovel it off with a shovel. Don't fry for too long, otherwise the pancake skin will be mushy, and it will be easy to crack when filling;
4. Because the smell of durian is very strong, before storing durian pancake in the refrigerator, it is recommended to wrap several layers of plastic wrap or put it in a completely sealed container to prevent the refrigerator from being filled with the smell of durian.