Cooking Steps

1. 

   Step1:250ml banana milk (milk can also be used. Add 1 / 2 of vanilla bar when cooking

2. 

   Step2:Pour the banana milk into the pot. Heat it over a low heat. Stir it with a blender from time to time.

3. 

   Step3:Pour the yolk and sugar into a bowl. Stir quickly until pale. (add 60 g of sugar if milk is used

4. 

   Step4:Add sifted low gluten flour and corn starch into the egg mixture. Mix thoroughly.

5. 

   Step5:When the banana milk boils (take out the vanilla bar at this time), pour 1 / 2 of the banana milk into the egg batter. It becomes liquid completely.

6. 

   Step6:Pour it back into the pot with half the milk. Stir.

7. 

   Step7:Reheat, heat and stir with a blender until the flour is removed and thick

8. 

   Step8:When the pot boils, take it off the fire. Pour it into a large bowl. Cool it. Cover tightly with plastic wrap (if there is a gap between plastic wrap and pastry cream filling, there will be water vapor dripping on the cream). Cool at room temperature or in cold water.