Cooking Steps

1. 

   Step1:Prepare the ingredients.

2. 

   Step2:Add 15g white sugar to 240ml milk (one bag). Then sieve 100g low gluten powder.

3. 

   Step3:Stir until sugar melts. Low powder without granules.

4. 

   Step4:Then put in an egg.

5. 

   Step5:Continue mixing evenly.

6. 

   Step6:Sift the well stirred batter (at least twice). Then refrigerate for 20 minutes.

7. 

   Step7:Take another container in the same way. Add 15g white sugar to 240ml milk (a bag). Then sieve 100g low gluten powder. Then add 10g cocoa powder.

8. 

   Step8:Stir until sugar melts. Low powder without granules.

9. 

   Step9:Then put in an egg.

10. 

    Step10:Continue mixing evenly.

11. 

    Step11:Sift the well stirred batter (at least twice). Then refrigerate for 20 minutes.

12. 

    Step12:Banana slices.

13. 

    Step13:Put the cut banana slices into the container and mash them into banana paste (this can be done properly with the rolling pin).

14. 

    Step14:Add 20g white sugar to 250ml light cream (the amount of white sugar can be controlled according to personal taste and banana sweetness).

15. 

    Step15:You can play harder.

16. 

    Step16:Then add half of the whipped cream to the banana puree. Keep the other half for later use.

17. 

    Step17:Mix the banana puree and whipped cream to make the cream banana puree.

18. 

    Step18:Take out the refrigerated batter and mix it again.

19. 

    Step19:6-inch flat bottom non stick pot. When preheating to 5% heat, pour in 1 spoon of powder paste (about 50g of this spoon I use) and shake the pot evenly.

20. 

    Step20:Just heat until the dough starts to blister. Don't fry the other side.

21. 

    Step21:Just lift it up and let it cool.

22. 

    Step22:Very thin crust.

23. 

    Step23:The same way to make the original and cocoa crust. (according to the proportion of our recipe, the two kinds of cake skins can make 8 pieces each

24. 

    Step24:Then make a layer of creamy banana puree on the cocoa crust.

25. 

    Step25:Then cover it with the original crust.

26. 

    Step26:Put another layer of cream on the crust.

27. 

    Step27:It's repeated like this. Until the crust is all overlapped. The double flavor banana is finished.

28. 

    Step28:It tastes better when refrigerated for more than 4 hours. Let's have a try.

29. 

    Step29:Finished product.

30. 

    Step30:Cut a corner.

31. 

    Step31:I want to eat first. Do you have something to ea