1. Two ripe bananas, and the peeled banana pulp is 170 grams.
2. Mashed into mud.
3. Add milk.
4. Stir well.
5. Add sunflower oil.
6. Stir until emulsified.
7. The eggs, the young ones I use, are relatively small.
8. Add brown sugar.
9. Stir in insulated water until the brown sugar melts.
10. After the brown sugar is melted, transfer the egg liquid and brown sugar to the egg-beater bowl of the cook machine.
11. Beat the egg liquid in the order of slow to fast to slow.
12. This is the beaten egg liquid, the volume expands, and the lines do not disappear easily.
13. Take about 1/4 of the egg mixture into the banana paste, and make the copy evenly.
14. Sift the low powder into the remaining egg liquid, and make the copy evenly.
15. Pour the banana paste.
16. Stir evenly, shake vigorously a few times to remove large bubbles.
17. Pour it into a baking dish lined with greased paper.
18. Smooth out.
19. Sprinkle black sesame seeds.
20. Put it into the middle and lower layer of the preheated 165 degree oven, and bake for about 40 minutes.
21. After being out of the oven, transfer to a grill to cool.
Tips:1. My egg liquid is still not in place.
2. The mixing is also excessive, resulting in the finished product not being soft enough.
