1. Prepare all ingredients
2. Peel the bananas and cut them into even slices. Roll half of the pecans with a rolling pin.
3. Pour the egg into the basin, add 2 grams of salt and sugar to beat, insert a toothpick into it for a centimeter and not fall down.
4. Sift cake flour
5. Stir evenly and pour the oil along the spatula
6. Stir until the oil and egg batter are completely integrated
7. Heat a non-stick pan and turn to low heat, add a spoonful of custard
8. Fry until there are bubbles on the surface and the custard does not flow
9. Turn it over and fry for another minute, then it will be out of the pan until it's all done
10. Mix 30ml of rum and 1/2 teaspoon of honey to form a syrup
11. Take a slice of cake and brush with syrup
12. Add banana slices and chopped walnuts
13. After repeated stacking, sift a little powdered sugar on the surface and add pecans to serve.
Tips:1. This muffin must have the custard in place to have a soft texture.
2. Be sure to use low heat when frying
Buy on JD
Buy on Amazon