Golden Banana Crispy Rolls

Ingredients:

• 2 large bananas
• 2 sheets of pre-made hand-grasped pancake dough (or store-bought pastry dough)
• 1 egg yolk (for brushing)
• 1 tablespoon black sesame seeds (for garnish)

Instructions:

1. Prepare the Pancakes:

   • Lay one sheet of hand-grasped pancake dough flat on a clean surface. Place a peeled banana on the edge of the dough.

2. Roll the Dough:

   • Gently roll the dough around the banana, wrapping it tightly to form a log. Seal the edge by pinching it closed.

3. Cut and Garnish:

   • Cut the banana roll into 1-inch slices. Arrange the slices on a baking tray lined with parchment paper.
   • Brush the tops of each slice with egg yolk and sprinkle sesame seeds evenly over them.

4. Air Fry the Rolls:

   • Preheat your air fryer to 180°C (356°F). Place the rolls into the air fryer basket in a single layer.
   • Bake for 10 minutes, or until the rolls are golden brown and crispy.

5. Serve and Enjoy:
   

   • Remove the rolls from the air fryer and let them cool slightly. Serve warm as a snack or dessert for a crispy, sweet treat!
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     Make Hand-Grasped Pancake (手抓饼) at home:

     Ingredients

     • 2 cups (250g) all-purpose flour
     • 1/2 teaspoon salt
     • 3/4 cup (180ml) hot water
     • 2 tablespoons vegetable oil (plus extra for cooking)
     • 1/4 cup chopped scallions (optional)
     • 2 tablespoons softened butter or lard (for layering)

     Instructions

     1. Make the Dough:

     • In a mixing bowl, combine the all-purpose flour and salt. Gradually pour in hot water while stirring with a spoon or chopsticks.
     • Once the dough begins to come together, knead it on a lightly floured surface until smooth and elastic (about 8–10 minutes).
     • Cover the dough with a damp cloth and let it rest for 30 minutes.

     2. Prepare the Layers:

     • Divide the dough into 4 equal portions and roll each portion into a smooth ball.
     • Roll out one ball into a thin, round sheet using a rolling pin. Brush the surface with a thin layer of softened butter or lard and sprinkle with chopped scallions (if using).

     3. Create the Layers:

     • Roll the sheet of dough into a tight log, then roll the log into a spiral (like a cinnamon roll).
     • Flatten the spiral gently with your palm, then use the rolling pin to roll it out into a thin pancake (about 6–8 inches in diameter). Repeat for the remaining dough portions.

     4. Cook the Pancakes:

     • Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil.
     • Place a pancake in the skillet and cook for 2–3 minutes on each side, or until golden brown and crispy. Flip occasionally to ensure even cooking.
     • Repeat with the remaining pancakes, adding more oil as needed.

     5. Serve:

     • Stack the pancakes and lightly crush them with your hands (optional) to separate the layers, giving them the characteristic "hand-grasped" texture.
     • Serve warm as a snack or side dish. These pancakes are great plain or paired with dipping sauces, fried eggs, or fillings like ham and cheese.

     • Premade Pancake dough:

     • make several dough in advance, flatten and separate using parchment papers, frozen in freezer. Take one and wait for a few minutes for it to defrost. Use when needed. 
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