Low-gluten flour1000g, milk 400g, condensed milk150g, salt 30g, sugar 50g,

Banana 1 each, 5 eggs, and appropriate amount of butter (vegetable oil is also acceptable).

[practice]

(1) Making dough: Mix water and condensed milk evenly, add sugar and salt and mix until it melts; Add flour and egg yolk and mix well to form dough. Beat the dough until it is a little stiff (quick beating), then beat it slowly until it is smooth, let it stand for 10 minute, wait until it is smooth and bright, grab a small ball (about150g) with your hands until it is smooth, and put it in a bowl for 3 hours.

(2) Cake-throwing molding: Take a small dough blank, put it on a special chopping board (glass plate can be used instead of wood), grease it, pat it into a cake, slowly expand it, and then grab the edge of the cake to shake it, so as to make it thin by gravity, so that you can almost see the back through the cake. Sprinkle banana slices (you can add rich stuffing according to different tastes, such as chopped beef, mutton and onion, plus rich curry, etc.), pour a small amount of egg liquid, and finally stack the cakes layer by layer.

(3) fry and plate: after the cake is cooked, put oil in the pan and start frying. When both sides of the cake are fried into golden yellow, it can be cut into small pieces with a shovel, which can be of different shapes. .

(1) kneading dough is the key to the success of flying cakes, and the dough must be allowed to stand for enough time. .

(2) If you want to practice flying cakes, you can take a big cloth and practice the wet cloth first, until it does not overlap.

Practice dry cloth again. Keep your hands in a circular shape. Turn your right hand first and then your left hand.

(3) Pay attention to the furnace temperature when frying and baking, and fry on both sides. Cooking and eating now makes the wind taste better. .