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Banana flying pancake daquan
Banana flying cake (home version is very simple)

Required ingredients: 300g medium gluten flour, warm water 180ml, 2g edible salt, edible oil 15g, proper amount of butter and banana.

Step 1: Just use the most common medium gluten flour at home. Adding a little edible salt to flour can increase the gluten of flour. Mix the flour with about 60% warm water, stir it into flour wadding, and then add 15g cooking oil, so that the dough will not stick to your hands and it will be soft when kneading.

Step 2: Move the kneaded dough to a chopping board and divide it into uniform ingredients, prepare a plate, brush the oil on the bottom of the plate, arrange the divided flour evenly into a circle, then wrap a thin layer of oil around the flour, cover it with plastic wrap and relax at least 1 hour.

Oil coating on the surface can make the dough softer, and also prevent the dough from losing water.

Step 3: When the dough is almost ready, prepare some fresh bananas and slice them. I think it can also be replaced by durian, which is estimated to taste better.

Step 4: Grease the chopping board to prevent it from sticking. Don't put too much oil on it, or it will slip when rolling the crust, which is difficult to operate. First, take out a dough, flatten it and open it, and roll it into a thin dough with a rolling pin, as thin as possible. After rolling, remove the edges and corners around with a knife, put some butter in the center of the crust, then put banana slices on it, and finally seal the bananas with the crust and fold them up.

Don't waste the cut waste. You can continue to bake noodles, bake them into cakes or tear them into noodles.

Step 4: preheat the pan with low heat, put butter or brush some cooking oil, add the cake embryo, bake until the bottom is golden, then turn it over and bake until both sides are golden. The cake that has just come out of the pot must be eaten while it is hot. Crispy skin, sweet inside, super delicious.