Composition details:

Low flour (or dumpling skin), egg yolk, butter, powdered sugar, whipped cream, eggs, sugar and bananas.

Practice steps:

1. Put the egg yolk, low flour, powdered sugar and softened butter together in a container.

2. Gently knead into crumb-like particles by hand, so that eggs and butter are fully absorbed and wrapped by low flour.

3. Gently grasp the dough into smooth dough, wrap it with plastic wrap and put it in the refrigerator for half an hour.

4. Take it out and roll it into a 3mm thick dough sheet with a rolling pin.

5. Prepare the pie mold, put the dough pieces into the pie mold, gently press the dough pieces around with your fingers to make them stick to the mold, then wrap the dough pieces around the mold with a rolling pin and roll off the extra dough pieces.

6. Insert countless holes in the bottom of the pie with a fork to prevent the dough from expanding or deforming during baking. Preheat the oven to 180 degrees. 1 eggs with sugar. Pour in whipped cream and beat well with chopsticks or eggbeater. The stuffing is ready.

7. Cut the banana into 5 mm pieces. Pour the stuffing into the pie until it is 8 minutes full. Spread the cut banana pie on the filling. Middle layer, fire up and down, 180 degrees, about 20 minutes.