STEP 1/11
Cut the banana (three small ones) into a blender. Milk (0.5 Ts) and sugar (1ts) - I put this banana in because it's not sweet enough Do not add sweet banana noodles) and grind them finely
STEP 2/11
Separate the egg whites and yolk
STEP 3/11
Beat in the egg white (5 pieces) and add sugar (50g) three times to form a solid meringue
STEP 4/11
Add sugar (40g) to the yolks (5), whipping until light creamy
STEP 5/11
When the color is light cream, add canola oil (50g - all other vegetable oils are fine) and milk (1.5Ts) and whip again
STEP 6/11
When oil, milk and yolk are well mixed, mix finely ground bananas in a blender
STEP 7/11
If the bananas are well mixed, add the softening powder (130g) and baking powder (3g)
STEP 8/11
When all the flour is mixed, you can mix the meringue in 3 times.
STEP 9/11
Spray the chiffon mold with a sprayer and pour the batter 10 to 30 cm above And use chopsticks to draw a circle to remove bubbles
STEP 10/11
And bake in an oven at 170 degrees for 35 to 40 minutes.
STEP 11/11
When it's done, put the cup on top of the chiffon mold and cool it upside down