Banana Puffs

Banana Puffs

1. Prepare the required materials

2. Put water, salad oil, sugar, and salt together in a small pot and boil on the stove

3. When it is boiling, turn to low heat, pour in all the flour at one time, and stir quickly with chopsticks

4. Mix the flour and water completely, stirring until the flour and water are completely fused together, turn off the fire after the non-stick pan (at this time all the flour is cooked)

5. Beat the eggs into egg liquid

6. When the batter is not too hot, you can add the egg liquid, first add a small amount of egg liquid, stir completely until the batter has completely absorbed the egg liquid, and then add another time

7. At this time, it must be noted that all the eggs in the formula do not have to be added. The batter after adding the eggs will become more and more moist and smooth. Use chopsticks to pick up the batter, and the batter will become an inverted triangle without slipping off.

8. Put in a piping bag

9. Squeeze it into the baking tray

10. Preheat the oven to 180 degrees and bake for about 20 minutes

11. The baked puffs are empty if they are empty inside.

12. Use chopsticks to make a hole in the bottom of the puff

13. Banana peeled and pressed into puree

14. Put the mashed banana into a piping bag and squeeze it into the puff

15. You can also sift powdered sugar and eat directly

Tips:

Puffs are the best when they are just out of the oven. If they are not finished, put them in a fresh-keeping bag and put them in the refrigerator. They will not go bad for a week. When you eat it, it will be crispy when placed in the oven at 180 degrees for 3-5 minutes.
Use banana mash to make the sandwich. If you want to eat it right now, bananas are easy to oxidize and turn black.
I didn't run out of three eggs, there was still a little left.