Banana Pancake
Bananas can be exchanged for any fruit you like
Step 1 . Raw material drawing
Step 2 . Beat the eggs into a bowl, add sugar powder and beat them evenly with an egg beater (don't beat the eggs)
Step 3 . Pour in milk and stir well, sift in low gluten flour and Matcha powder, and slowly stir with a manual egg beater to form a thin batter
Step 4 . After the butter is heated and melted into a liquid state, pour it into the batter, stir it evenly, sift the batter, and then put it into the refrigerator to refrigerate for half an hour
Step 5 . Coat the pan with a thin layer of oil and heat it over low heat. Pour in the batter and spread it into a circle. Fry until the batter solidifies. Use a shovel to scoop up the fried pancake skin and place it on a plate. Fry all the Banji skins in sequence (use low heat when frying, do not flip them over)
Step 6 . After the fried Banji skin cools down, it can be wrapped. Lay down the outer layer of the Banji skin (the side that is not attached to the pan when frying)
Step 7 . Add powdered sugar to light cream
Step 8 . Spread it to the extent that it can maintain the pattern
Step 9 . Put an appropriate amount of whipped cream on the Banji skin and top with bananas
Step 10 . Wrap the halberd into a square shape and completely wrap the filling inside the skin
Step 11 . Turn it over, the durian halberd is ready. The prepared Banji should be stored in the refrigerator and preferably consumed within one day
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