Banana Shufulei

Ingredients: 35g banana, 35g low-gluten flour, 25g formula milk and 2 eggs.

Specific steps:

1. Press bananas into mud, add formula milk and two egg yolks and stir well.

2. Sift in the low-gluten flour and stir it evenly in the Z-shape.

3. Drop a few drops of lemon juice into the egg white, so that small sharp corners appear at high speed.

4. Mix one-third of the protein cream with banana paste and mix well, then pour it back into the remaining protein cream and continue to mix well.

5. Put the batter into a paper bag, brush the pan with thin oil, squeeze it into the batter with low heat all the way, cover it and stew for 2 minutes.

6. After the bottom is set and solidified, turn it over, pour some water around the pot, then cover it and stew for 1 minutes.