material

4 whole eggs, 60ml salad oil, low gluten 1 10g, 60g yogurt, 250g banana puree, 70g sugar and 0.5 tsp salt.

working methods

1. Use the back of the spoon to press the banana into mud and set it aside.

2. Beat the whole egg into a stainless steel basin, heat it in water, and break it up with a manual eggbeater.

3. Add whole egg liquid and sugar, and stir with electric egg beater at medium and high speed.

4. Beat the whole egg until it is thick white, add salad oil and beat well with an egg beater.

5. Add yogurt and beat well with an egg beater.

6. Sieve the flour and salt, add them, stir them evenly with a rubber scraper, add banana puree, stir them evenly, preheat the oven to 180 degrees, fire up and down, and take them out for about 25-30 minutes.