Matcha Durian Pancake

Name: Matcha Durian Pancake
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 20g Powdered sugar; 1 piece egg; 240g milk; 15g butter; 1 teaspoon Matcha powder; 200g Light cream; 150g Durian meat

by Old man rain

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

In the past, I was particularly fond of desserts, and I especially liked eating, especially iced things. I can eat several popsicles at a time. Young is capital. Now, the capital era has passed, leaving a fragile stomach, and the sweetness has never been reduced unconsciously, and now it has slowly become a habit. . Passing by the dessert shop now, my heart will still be surging unconsciously, but it is only surging, I am just passing by. . .

Ingredients

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

Matcha Durian Pancake

1. The material is divided into two parts:
A. Ingredients for making the crust: 80g low powder, 20g powdered sugar, 240g milk, 1 egg, 15g butter, and 1 teaspoon of matcha powder.
B Filling: 200g whipped cream, 30g icing sugar, 150g durian meat.

2. A The production of outer skin:
Use a manual whisk to break up the eggs, do not beat them, add in powdered sugar and milk in turn and mix well.

3. Sift in the low-powder and matcha powder and mix slowly to form a thinner batter.
Melt the butter into a liquid state in water, pour in the batter, mix well, and refrigerate for half an hour.

4. Brush a small amount of oil on the pan, scoop in a large spoonful of batter, heat it on low heat, and dilute it into a round shape. When the batter has small bubbles, it can be out of the pan, and just fry it on one side.

5. Part B: Whip the whipped cream with powdered sugar until it can maintain the pattern, add it to the flower bag, and cut a small mouth at the mouth of the bag.
Start package:
Take a piece of skin, face up when frying, squeeze a layer of butter, put a piece of durian meat, and then cover with a layer of butter and wrap it.
carry out.

Tips:
1. Always low heat when frying the batter so that the batter is not easy to batter.
2. If you are unskilled, you can paste it under the cold pan, spread it out into a circle, and open the fire.
3. Remember to fry only one side. The fried noodles can be stacked together, but they must be completely cold before wrapping.
4. When wrapping, stick to the frying side of the pan facing up, so that the other bread will be beautiful on the outside.