Chinese Food
Banana pie
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Cooking ingredients
Cooking Steps
Step1:Remove the flasks from the freezer and let them soften at room temperature. Roll it up a little. Refrigerate for about 15 minutes.
Step2:Peel and dice the banana.
Step3:Break up the eggs and make them into liquid.
Step4:Make the flaccid flying cake skin into a quadrilateral. Cut it in half. Half for the base. Half for the top cover.
Step5:Put the diced banana in the middle of one piece of the base. Brush the egg liquid around.
Step6:Put on the top cover. Press out the teeth around with a fork. Use a knife to make a few horizontal strokes on the flying cake skin of the top cover.
Step7:Refrigerate the banana pie for about 10 minutes. Brush the surface with a layer of egg liquid. Preheat the oven 180 degrees. Bake for about 25 minutes until the surface is golden.
Cooking tips:1. The ripeness of the banana for filling is a little higher and it will be more fragrant. 2. The flying cake skin is easy to become sticky and soft after being soft, so the action must be fast. If it is too soft to operate, refrigerate it for a few minutes before continuing. 3. The only thing we should pay attention to is the relaxation time. The better the relaxation is, the better the leather layer will be. 3. In the middle of the final baking process, you can take out and brush the egg liquid one more time, which will make the skin more golden and beautiful. There are skills in making delicious dishes.
