1. If the eggs are relatively large, 4 are used. If the eggs are small, you can add 1 appropriately. Separate the egg whites from the yolks first.
2. The bananas are pressed into puree with a spoon,
3. Add the egg whites with powdered sugar and beat them until small sharp corners just appear.
4. Add water to the egg yolk and stir well,
5. Then add the mashed banana and beat with a whisk,
6. Sift in low-gluten flour, mix well,
7. Take 1/3 of the egg whites into the batter and stir evenly, then pour all into the egg whites, and stir evenly.
8. Pour into the Sanneng gold plate without spreading oil paper or oil, and shake out big bubbles.
9. Preheat the oven, the lower layer, the temperature is 185 degrees, bake for about 12-15 minutes, and finally turn to the upper layer, bake for 1 minute,
10. Take it out and shake it for a few times. Take a new piece of greaseproof paper, which is about a little higher than the temperature of your hand. Put the cake roll upside down on it, then roll the cake up and put it in the refrigerator to shape it. Cut it and you can eat it. .
Tips:The oven temperature and time should be adjusted according to your own oven.
