1. Prepare the ingredients.
2. Put the fine corn noodles in a basin, pour boiling water into it and stir evenly with chopsticks.
3. Add flour and yeast powder to the cornmeal and stir for a few times, then pour in the beaten eggs and cooking oil, and stir evenly (depending on the situation, you need to add water, if it is too soft, add some flour)
4. Harmonize the dough into moderately hard and soft dough, cover it with plastic wrap, and let it rise for 20-30 minutes.
5. Cut the banana into 0.5 cm slices, add sugar to a bowl and mix well.
6. Roll the proofed dough into a 0.3 cm rectangle, and spread banana slices on half of it.
7. Fold the other half of the dough in half, press a little harder, and pierce some small holes with a fork (to the bottom layer)
8. Cut into pieces and place in a baking tray, brush a thin layer of egg liquid, put it in the preheated oven, middle layer, upper and lower heat 165-170 degrees, bake for about 12-15 minutes.
9. Finished product.
Tips:1 If you don't use the oven, use a frying pan to fry on low heat until both sides are golden and ripe and fragrant.
