I have improved it.
Of course, do the skin first, 160g medium powder (I use French t55 flour, try not to use low powder) +60g butter frozen and cut into small pieces of one centimeter (I broke it with a cooking machine) Soften the butter, mix it with the flour (the size of the butter rice), add the egg liquid of one egg, knead it into a plastic wrap and put it in the refrigerator.
When waiting for the pie, we can make the sauce, add 10-20g of white sugar (personal taste) to the egg, add 70g of light cream and mix well, add 60g of almond powder (I baked for 5 minutes) and mix well. Just sit still.
At this time, you can take the pie out (dusting) into a pie, not thin, about 0.7cm, press into the plate, fork into the hole, cut a circle with tin foil or baking paper (2 cm larger than the plate) ), put the beans, press on the pie in the pie (do not try to bare the plate when baking, because the oil is easy to drip, so it is better to put in the baking tray), 180-200 degrees into the oven for about 15 minutes (Adjust according to different ovens), bake until the golden skin is taken out. (A lot of pie skin wrap is wrapped in the refrigerator)
80g water +60g sugar boiled, the banana is cut into pieces of about 1cm, and after boiling (medium-small fire), make it thick and thick, turn off the fire and put the banana slices evenly covered with sugar liquid, and put it warm.
Spread the banana slices with the sugar solution into the bottom of the pie, add the almond paste, and add the extra skin to the 0.3-0.5cm thickness square. After the cross on the sticky plate, press it slightly (or loose), slowly tilting Placed on the top of the pie (with almond paste, this step is broken, there is a layer on the map). After the paving is done, remove the surrounding area and place the oven for about 190 degrees for 40 minutes.
No tips, almond powder is a coarse powder that is made from macarons.