Chocolate crispy yogurt banana milk cake
The weather was too hot, so it took 2 days to make this milk cake. The process was a little cumbersome, but it really tasted good when you ate it. The banana was sweet and fragrant, with a thick layer of chocolate chips and nuts outside. It cools down immediately when you eat it~1. when the egg yolk liquid is about to boil, leave the fire immediately and do not boil it.2. the frozen milk cake paste needs to be repeatedly beaten several times to make the taste more delicate.3. sprinkle peanut chips immediately when touching chocolate, otherwise the chocolate will be easy to cool and the peanut chips will not touch.
Step 1 . Prepare all materials.
Step 2 . Pour egg yolk, sugar and milk into a small pot and stir well.
Step 3 . Put it on the fire and heat it slowly. Don't boil it. When it boils, leave the fire immediately and let it cool.
Step 4 . Pour cream into a small pot and stir well.
Step 5 . Mash bananas into banana puree.
Step 6 . Pour banana puree and yogurt into a small pot and stir.
Step 7 . Stir the milk cake paste well and put it in the refrigerator to freeze.
Step 8 . Beat the frozen milk cake paste.
Step 9 . Then put it into the refrigerator to freeze, and then beat it four times.
Step 10 . Pour the beaten milk cake paste into the mold and freeze it.
Step 11 . Melt the chocolate, take out the frozen milk cake, and dip a circle of chocolate in the chocolate.
Step 12 . While the chocolate is not formed, sprinkle peanut crumbs on the surface immediately, and then put them into the refrigerator to freeze.
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