I made it according to the small food recipe, and it is convenient to do it a little. I am doing 5 inch Anjia cream is yellowish, not enough white, crying.
After the butter is softened, add the fine sugar and mix well. Pour the water into the water. Stir in the low-powder, knead the dough, put it into a plastic bag, and store it in the refrigerator for at least 30 minutes.
Knock the dough into a pie, spread it into the pie, and put it on. I’m too awkward to make a little retraction.
Then lay the tin foil, put the rice on the tin foil, press the 180-degree oven for 15 minutes, remove the tin foil and rice, and bake for another 10 minutes.
Heat the white sugar and hot milk, pour in the flour and corn starch while stirring, and add the egg yolk to the mixture.
Heat step 6 and stir while heating until thick and away from fire.
Put the butter in 5 and stir until it is creamy, then spread it on a plate and put it in the refrigerator to make it a custard.
Cut the banana into small pieces, mix in whipped cream and custard, and put in the tart.
Finally, send the cream and decorate it.