Although I don’t like bananas very much, I love to eat all kinds of banana products, so I learned to do this.
Put a piece of cheese in a bowl, cut the banana and put it in a bowl. Put in the microwave for 1 minute. After taking it out, stir it into a paste with a tool.
The Indian flying cake is taken out of the refrigerator (don't take it out early, otherwise it is easy to open the sticky hand), use the rolling pin to slightly widen it around, and use the knife to cut it in half from the middle (the side is the bottom of the pie) The skin, on the one hand, is the epithelium of the pie. Use a knife to cut a few rows of mouths in the middle of one of them (this is the epithelium of the pie), and spread the banana stuffing in the middle of the crust that is also the bottom. Then cover the upper part of the cut mouth. By arranging the sides by hand, you can make a rectangle, or you can make a semi-circle directly, and finally pinch the edges.
Brush a layer of corn oil or butter on the baking tray, put it on the pie, and put it into the oven at 180-200 degrees for 20-30 minutes.
The time and temperature are based on your own oven until the skin is colored.
Pay attention to the degree of coloration of the epidermis. If the time is too long, the epidermis will be too crisp.
After the release, the pies are laid out, and they look good. (๑ ́ڡ`๑)
When stuffing and cutting the mouth, you can leave a little more on the side of the cake. It is convenient to pinch the upper and lower skins. Otherwise, the filling will leak out and it is convenient for modeling.