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港式芒果班戟 Hong Kong Style Mango Pancake

更新日期:2月 16


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

  1. 麵粉、糖、泡打粉、鹽過篩

  2. 加入蛋,檸檸皮、牛奶發勻,過篩

  3. 開爐,加少許油,倒入粉漿,煎至金黃後,放到涼透備用

  4. 將芒果肉切成條狀

  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

  6. 把班戟餡包好便成,冷藏一小時口感更好


220g Flour

6g Baking Powder

1/8 tsp Salt

90g Sugar

2 Eggs

280g Milk

1/2 Lemon Peel

1 Mango

Pinch Light Cream

  1. Sift the flour, baking powder, salt and sugar

  2. Beat the egg in a bowl, pour in the egg, lemon peel and milk. Stir well and sift the mixture

  3. 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. Chop the mango into long strips

  5. Take a cooled crepe, place the smooth side down, add some cream and place the chopped mango on the cream

  6. Fold the crepe and put in the fridge for an hour for better texture

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