Cooking Steps

1. 

   Step1:Prepare all the ingredients. Soften the butter and beat with the beater until it is white and fluffy.

2. 

   Step2:Add sugar and salt. Stir to make it mixed evenly.

3. 

   Step3:Add in the egg. Stir well. Don't take the eggs out of the refrigerator.

4. 

   Step4:Add crushed banana puree. Stir well.

5. 

   Step5:Add flour (low gluten flour and baking powder) and milk three times. One third powder → one third milk → one third powder → one third milk → one third powder → one third milk → one third powder → one third milk. Use a scraper to cut and mix evenly. Move quickly. If you can't see the powder, you can't stir too much.

6. 

   Step6:Into the membrane. I have three white coffee flavors on the top and three banana flavors on the bottom. The ingredients on the top can make six banana flavors. I did other things in half. The steps are the same. When the above three are also banana.

7. 

   Step7:Bake for 30 to 35 minutes in a preheated 180 degree oven. Just stick it in with a toothpick and don't get greasy.

8. 

   Step8:Caramel Sauce - add sugar and water to the pot. Heat over medium heat. Shake the pot gently after the color changes. Turn it to caramel color and turn off the fire. Add cream. It's easy to splash. Be careful. Stir well with a spoon. Dig a small hole in the middle of the cooled cupcake. Scoop in the cooled Caramel Cream Sauce.

9. 

   Step9:Whipping of whipped cream. Use refrigerated whipped cream to beat. Pour sugar into whipped cream and beat to 7,8 ℃ at low temperature. Put in flower mounting belt for decoration

10. 

    Step10:It's covered with chocolate sauce. It's done with bananas.

11. 

    Step11:Finished drawings.