1. Prepare 1g yeast
2. Pour the milk to melt the yeast, it will be a lump at first, and it will melt in a while
3. Add 15g corn oil instead of olive oil
4. Use chopsticks to break up 50g of egg liquid, not a whole piece of egg white
5. Pour in the egg mixture and mix, then add low-gluten flour and mix into a thick batter
6. One banana is about 90g rolled into puree
7. Pour the mashed banana into the batter and mix well
8. Cover with plastic wrap and ferment at room temperature in summer. Put some hot water under the steamer in winter.
9. Fermented to a little fluffy, about 1.5 times the size, just look at some honeycombs, don’t stir the batter
10. Prepare a piping bag and gently put the batter into the piping bag for use
11. Joyoung induction cooker presses cooking, select power about 300 watts
12. Brush the nonstick pan with a thin layer of oil and squeeze the batter
13. The surface is a bit solidified. You can turn it over if you look at the bottom which is slightly yellow.
14. Turn it over and fry it to turn yellow.
Don’t over-ferment. Look at the volume. If there are honeycombs inside, the batter will smell sour.