Cooking Steps

1. 

   Step1:Prepare drips of coriander ingredients.

2. 

   Step2:First, sift the low gluten flour and sugar.

3. 

   Step3:Then put in the eggs and mix well.

4. 

   Step4:Well stirred and dripped.

5. 

   Step5:Then pour in the condensed yogurt and mix well.

6. 

   Step6:Then pour in the melted butter and put in a cool drop to continue mixing.

7. 

   Step7:Then sift through the mixture.

8. 

   Step8:Finally cover with plastic wrap and refrigerate for 1 hour.

9. 

   Step9:Take out the kori cake batter and pour it into the mold and let it stand at room temperature for about 30 minutes before the pancake is preheated.

10. 

    Step10:Dip the crepe batter with a pancake pan and remove it immediately when the color around the foam becomes darker in the middle of the cake and put it into the plate cover to prevent the crepe from drying.

11. 

    Step11:Banana slices should be placed on top of drips of coriander, then sprinkled with chocolate sauce and then sprinkled with almond slices.

12. 

    Step12:With a homemade drop of tuna and potatoes, the vegetable salad can start.