Chocolate crispy yogurt banana cream cake(qiao ke li cui pi suan nai xiang jiao nai gao )

Chocolate crispy yogurt banana cream cake

Introduction:

"The weather was too hot, so I spent 2 days to make this milk cake. The process was a little cumbersome, but I really enjoyed it in my mouth, with the sweet smell of banana and a thick layer of chocolate crispy skin and nuts outside. It will cool down immediately after eating. "

Production steps:

Step 1: get all the materials ready.

Step 2: pour egg yolk, sugar and milk into a small pot.

Step 3: put it on the fire and heat it slowly. Don't boil it. When it is about to boil, leave the fire immediately and let it cool.

Step 4: pour light cream into a small pot and stir well.

Step 5: mash bananas into banana puree.

Step 6: pour banana puree into a small pot and stir the yogurt.

Step 7: stir the cream paste evenly and put it into the refrigerator for freezing.

Step 8: whisk the frozen pastry.

Step 9: then put it into the refrigerator to freeze, and then stir it for 4 times.

Step 10: pour the batter into the mould and freeze.

Step 11: melt the chocolate, take out the frozen cream and dip it in a circle.

Step 12: when the chocolate is not formed, sprinkle the peanut chips on the surface immediately, and then put them into the refrigerator to freeze.

Materials required:

Banana: 1, about 70g

Yogurt: 50g

Milk: 60g

Light cream: 40g

Egg yolk: 1

Fine granulated sugar: 20g

Peanuts: right amount

Chocolate: moderate

Note: 1. When the egg yolk liquid is about to boil, leave the fire immediately, don't boil it. 2. The frozen milk cake paste should be repeated several times to make the taste more delicate. 3. Sprinkle peanuts immediately when you touch chocolate, otherwise chocolate will cool easily and peanuts won't touch.

Production difficulty: ordinary

Craft: Skills

Ten minutes: Making

Taste: milk flavor

Chinese PinYin : Qiao Ke Li Cui Pi Suan Nai Xiang Jiao Nai Gao