Main Ingredients

Banana

1

Low Gluten Flour

200g

Raw Egg Yolk

1

Side Ingredients

Sweet

Moderate

Salt

Moderate

Condensed Milk

Amount

Milk

Amount

Steps

1. 200g of low gluten flour 200g of low gluten flour can be replaced with a 4:1 mixture of flour and corn starch Add a raw egg yolk, a pinch of salt, a spoonful of sugar and two spoonfuls of condensed milk Stir well I'm a little bit thin, and then add the low gluten flour, you do it with milk, little by little, pouring a little bit of milk

2.

2. Knead the dough into a moderately soft and smooth dough Knead it for a long time and let it rest for ten minutes

3. Melt the butter in water

4. Divide it into small balls and spread the butter on them and let them rest for three hours

5. Slice the banana into thin slices, the thinner, the better

6. Grease the table or a glass plate and press it into the ground with a small ball of dough

7. p>

7. We don't have the skills to make the pie fly up, but we should use our hands to press it slowly haha Slowly push the pie to the outside and push it into a very thin square crust, so thin that it is transparent

8. The banana slices are placed in the middle of the pie crust

9. The top and bottom of the left and right side of the pie are folded in the middle to form a four-square shape

10.