1. Mash bananas into mud

2. Put into the egg tart skin (take out eight pieces when pounding banana puree, and thaw naturally).

3. Cover it with another tart skin and rub it around the edge.

Take the egg tart skins out of the quick-freezing box, two at a time, and tear off the tin foil outside. It is easier to tear when frozen, and it will stick to the tin foil when thawed.

Dip the fork in flour and print a pattern on the edge of the pie.

The fork won't stick to the skin when dipped in flour.

6. Cross the egg tart skin with a knife to prevent it from expanding with heat and shrinking with cold, and breaking the skin.

7. Wash the egg liquid and put it in the middle layer of the oven. 180℃ after 20 minutes, I turn at 200 degrees 15 minutes (the upper layer is painted in the last five minutes).

Maybe it's because it's two layers of egg tart skin, and it takes longer than expected. You can set the time according to the temper of your oven, and the egg tart skin is fatter!

8. They are all round, aren't they cute? Too much stuffing will still spoil one.

9. The two scratches healed naturally.

10. Crispy egg tart skin with sweet and soft banana puree is super delicious!