Hydrangea Crisp

Hydrangea Crisp

1. Four sheets of flying cakes (two sweet, two salty)

2. Stack them up

3. As shown

4. Cut them into strips

5. As shown

6. Separate the sweet and savory flying cakes, and deal with the salty ones first

7. Knit the flying cake strips like a basket

8. As shown

9. Weave the sweet flying cake strips

10. Put diced potatoes on the savory flying cakes and diced bananas on the sweet flying cakes

11. Close and squeeze

12. Turn the hydrangea pastry over, face up

13. Egg brush

14. As shown

15. 180°C, 40 minutes, complete.