1. First prepare the raw materials for the custard sauce
2. Corn starch mixed with cake flour
3. Add sugar in the egg yolk and mix well
4. Stir and saccharify
5. Sift in the mixed flour
6. The milk is heated and boiled
7. Slowly pour into the egg yolk paste, while stirring quickly and evenly
8. Filter the mixed batter, stir while heating over a low fire, until it becomes a paste, add butter, and mix well.
9. Fast cooling with cold water
10. Whip the whipped cream to six minutes
11. Add the cooled batter
12. Mix well to form a delicate shape.
13. Put them in two piping bags, and put the larger one in the freezer for later use.
14. Prepare cake ingredients
15. Divide eggs
16. Add egg yolks and banana milk, mix well
17. Sift the cake flour and mix well
18. Add the egg whites, lemon juice, and fine sugar in three times, and beat to the big bend.
19. Take one-third of the egg white and add it to the egg yolk paste, gently toss and mix evenly.
20. Pour it back into the egg whites and mix well
21. Spread greased paper on the baking tray, pour the batter gently, shake it gently, smooth it, sprinkle with coconut paste, and squeeze a small packet of custard sauce on a diagonal
22. Preheat the oven in advance, fire up and down 180 degrees, bake for 18 minutes
23. Baked, let cool
24. Undercut
25. Cut into four pieces, squeeze the frozen custard sauce and smooth, roll up diagonally and serve.
26. It is more like a banana in the mold box.
Tips:Flexible control of oven temperature
