Flying Banana Roll

Flying Banana Roll

1. Take out the flying cakes in advance, warm them up, do not tear off the plastic film on the surface

2. Roll out the flying cake into a rectangular slice, as thin as possible, it won’t stick through the plastic film, and then carefully tear it off after rolling

3. Peel the banana and put it on the side of the cake

4. Roll up, still have to be as tight as possible

5. Cut the rolled raw embryo into small pieces about 1.5 cm thick and place them on the baking tray. I use a non-stick baking pan, remember to spread grease paper or tin foil on ordinary baking pans

6. Preheat the oven in advance, put the baking tray in the middle of the oven, and heat up and down at 190 degrees for 15 minutes

7. After roasting, take it out, don’t worry about it, it will be very hot, let it dry, you can enjoy it warm, and it’s very delicious when it’s cold.

Tips:

If the flying cake is rolled out thin, it can be rolled into multiple layers, so that the finished product will be very crispy.
Don't warm the flying cake too soft, otherwise it will easily stick to the plastic film and make it difficult to uncover when rolled. You can also use some hand powder to prevent the flying cake from becoming too sticky.
For bananas, don't choose overripe bananas, which are slightly harder, easy to handle, and resistant to roasting.