1. Raw material map
2. Beat the eggs in a bowl, add powdered sugar and beat evenly with a whisk (do not beat the eggs)
3. Pour in the milk and stir evenly, sift in the low-gluten flour and matcha powder, use a manual whisk to slowly stir evenly to form a thin batter
4. After the butter is heated and melted into a liquid state, pour it into the batter and stir evenly. After sieving the thin batter, put it in the refrigerator and let it stand for half an hour
5. Coat the pan with a thin layer of oil and heat it over a low heat. Pour the batter and spread it into a round shape. Fry until the batter is set. Shovel the fried pancake skin with a spatula and place it on a plate. Fry all the pancake skins one by one (use a low heat when frying, no need to turn over)
6. After the pancakes have cooled, they can be wrapped. Spread the pancake skin (the side that is not against the pan when frying) face down
7. Whipped cream and powdered sugar
8. Send it to the point where the pattern can be maintained
9. Put an appropriate amount of whipped cream on the pancake skin and put bananas on it
10. Wrap the pancake skin into a square and wrap the filling completely inside the skin
11. Turn it over and the durian pancake is ready. The prepared pancakes should be kept in the refrigerator and should be eaten within one day.
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