1. The yeast and watermelon juice are fully fused, then add an egg, an appropriate amount of sugar, mix well, add flour, knead the dough by hand, seal with plastic wrap after kneading, and let it rise for 30 minutes.
2. The apple slices are marinated with sugar, the banana is mashed into a puree, and the watermelon flesh left over with watermelon juice is mixed with the noodles and used as a filling.
3. Knead the proofed noodles again, knead them into strips, divide them into 5 equal biscuits, take one of the biscuits and roll them into a 1mm thick crepe with a steel rod.
4. Spread the finished fillings flat on the pie. The filling occupies 1/2 area of the pie crust. Then fold the other half of the pie crust in half along the middle and press the edges tightly.
5. Wash the pot and turn on a low fire. Spread the cooked cakes flat on the bottom of the pan. Bake them slowly on a low heat. The pan will not become hot, and the cakes are easy to batter. Turn one side to golden brown and turn to the other side to continue baking until both sides are golden brown.
Tips:When making pancakes, be sure to have a low fire, and the edges of the pancakes must be compacted, otherwise the filling will easily leak out. The first time you burn it, you can't grasp the opportunity, and the baked cake has no hue, but the taste is still OK.
