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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
First prepare 80g of plain flour and 1g of salt in a bowl, add 55ml of water, and mix with chopsticks until it forms a soft dough.
Watch out
Add water gradually, otherwise adding too much at once will make the dough too mushy to form.
Transfer the dough to the workbench, add some cooking oil directly, and knead with a scraper until the surface of the dough is oiled and no longer sticky.
Watch out
You must add oil to the workbench to prevent sticking, otherwise the very soft dough will stick badly.
Cut the dough in half, roll them into rounds, wrap them in cling film, and put them in the fridge to chill for 30 minutes.
Watch out
The cling film must completely seal the dough, otherwise the dry air in the fridge will dry out the surface.
Prepare 1 egg, beat it into a bowl, and use a fork to thoroughly beat it into two portions for later use.
Watch out
The egg mixture must be beaten thoroughly, otherwise the egg white and yolk will cook unevenly.
Pour 80g of whipping cream into a small pot, bring to a boil, then turn off the heat. Use the remaining heat of the pot to add 50g of couverture chocolate, let the temperature melt the chocolate first, and then stir slowly until completely melted and smooth.
local_fire_departmentMedium-low heat to boil, then turn off heat to meltWatch out
Do not continue to heat after adding the chocolate, otherwise overheating will cause the chocolate to separate.
Pour some oil on parchment paper, place the chilled dough on it, and use your hands and a rolling pin to stretch and roll it out until very thin and soft.
Watch out
The dough is very soft and easy to tear, you must use parchment paper and sufficient oil, otherwise it will tear easily.
Slice 1 banana, divide it into two portions, and mix them into the egg mixture separately.
Watch out
Bananas easily oxidize and turn black after slicing, so they should be mixed with egg quickly.
Pour the banana egg mixture in the center of the rolled dough, fold up the four sides with the help of parchment paper, ensuring it covers properly without too much overlap so it can fry crispy.
Watch out
Do not overlap too much when folding the four sides, otherwise the thick parts will be hard to cook and get crispy.
High oil temperature can cause splashing when placing food, use parchment paper to gently slide it in to avoid burns.
Heat some oil in a frying pan, use parchment paper to flip and drop the wrapped roti into the pan to fry the bottom first. Once the bottom is set and shaped, flip it and fry until slightly yellow.
local_fire_departmentMedium heat to heat the pan, fry until slightly yellowWatch out
Be careful when flipping, as the pan is hot and improper operation will cause the egg to leak.
After frying both sides, add 20g of unsalted butter, fry until both sides are golden and crispy, let the roti absorb the butter completely, then take it out and place it on a cutting board to slice.
local_fire_departmentMedium heat with butter until golden on both sidesWatch out
Butter must be added near the end, otherwise it will burn and taste bitter.
Plate the sliced roti, drizzle with appropriate amount of chocolate sauce and condensed milk, and finally garnish with banana slices to finish.
Watch out
If the chocolate sauce cools and thickens, reheat it slightly before use, otherwise it will be hard to drizzle.
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