1. The bananas are pressed into puree.
2. Mix the egg yolk with 10 grams of sugar, add salad oil three times and mix well, then add milk.
3. Add the mashed banana and stir well, then sift in the low-powder and mix well.
4. The egg whites are added to the remaining 20 grams of sugar in three batches, and foamed dry.
5. Take one third and add in, stir well.
6. Pour all into the meringue and mix well.
7. Pour into a six-inch mold and shake off the bubbles. The wooden hollow mold can be used for coconut bottles and weights. Heat up and down at 160 degrees for 35 minutes (for fear of cracking, roast at 130 degrees for 35 minutes, then turn to 160 for 10 minutes, for reference only).
8. Take it out, buckle upside down and let it cool off the film. -_-||Forgive me for not having a chimney mold, there is a coconut milk bottle in the middle. Ha~ha~ha~ It is best to glaze the noodles with yogurt, with fondant flowers on the surface.
