#INSTRUCTIONS #Chocolate Custard Filling 1. Mix egg yolk, sugar, cornstarch, and cocoa powder evenly. 2. Boil the milk over low heat until small bubbles form on the sides of the pot. 3. Pour the boiled milk into the egg yolk mixture and stir while pouring in. 4. After stirring, add in chocolate chips and cook over low heat until thick and smooth. Pour into a bowl and refrigerate to cool. 5. Wait until the chocolate custard is completely cold before starting to whip the whipping cream. The whipping cream sits on ice and beats until the lines appear. 6. Add in the chilled chocolate custard and mix well at low speed, then put into a piping bag and refrigerate for at least 1 hour.
#Cake Base 1. Separate the eggs and put the egg whites into a large bowl free of oil and water. 2. Pour the corn oil into the egg yolk bowl and put the banana into the bowl and mash it with a fork. 3. Add milk to egg yolk bowl and whisk until emulsified. 4. Sift in the cake flour and mix until there is no dry flour. 5. Add lemon juice or white vinegar to the egg whites. 6. Beat the egg whites at high speed, add caster sugar in 3 portions, beat until the meringue is soft peak. 7. Spoon 1/3 of the meringue into the egg yolk batter and mix well, then pour back into the meringue and mix well. 8. Pour the batter into a piping bag. Piping into paper cups and tap the cups to smooth out the batter. 9. Put it in an oven preheated to 150 degrees Celsius and bake for 60 minutes. Finally, if the color is not enough, you can turn on the upper heat and color. Please adjust the heat and time according to your oven. 10. After baking, take out each cupcake and tap it to let it dissipate quickly before placing it on a cooling rack to cool. 11. After the cake is completely cool, poke a hole in the middle of the cake. 12. Put the chocolate custard in the cake base, and then sprinkle with snow powder and you’re done. It is recommended to put the finished cake in the refrigerator to refrigerate and enjoy it, it will taste even better!
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#####Preparation time: 30 minutes
#####Cooking time: 60 minutes
#####Serving Size: 8 cups
#####Mold：Hokkaido Cupcakes Paper Cup
#INGREDIENTS
#Chocolate Custard
– 2 Egg Yolks
– 35g Caster Sugar
– 15g Cornstarch
– 5 g Cocoa Powder
– 10 g Chocolate Chips
– 200g Milk
– 100g Whipping Cream
#Cake Base
– 3 Grade A Eggs
– 45g Cake Flour
– 75g Banana Flesh
– 25g Milk
– 25g Corn Oil
– 45g Caster Sugar
– 0.5 tsp Lemon Juice/ White Vinegar
#Decorate
– Snow Powder
#INSTRUCTIONS
#Chocolate Custard Filling
1. Mix egg yolk, sugar, cornstarch, and cocoa powder evenly.
2. Boil the milk over low heat until small bubbles form on the sides of the pot.
3. Pour the boiled milk into the egg yolk mixture and stir while pouring in.
4. After stirring, add in chocolate chips and cook over low heat until thick and smooth. Pour into a bowl and refrigerate to cool.
5. Wait until the chocolate custard is completely cold before starting to whip the whipping cream. The whipping cream sits on ice and beats until the lines appear.
6. Add in the chilled chocolate custard and mix well at low speed, then put into a piping bag and refrigerate for at least 1 hour.
#Cake Base
1. Separate the eggs and put the egg whites into a large bowl free of oil and water.
2. Pour the corn oil into the egg yolk bowl and put the banana into the bowl and mash it with a fork.
3. Add milk to egg yolk bowl and whisk until emulsified.
4. Sift in the cake flour and mix until there is no dry flour.
5. Add lemon juice or white vinegar to the egg whites.
6. Beat the egg whites at high speed, add caster sugar in 3 portions, beat until the meringue is soft peak.
7. Spoon 1/3 of the meringue into the egg yolk batter and mix well, then pour back into the meringue and mix well.
8. Pour the batter into a piping bag. Piping into paper cups and tap the cups to smooth out the batter.
9. Put it in an oven preheated to 150 degrees Celsius and bake for 60 minutes. Finally, if the color is not enough, you can turn on the upper heat and color. Please adjust the heat and time according to your oven.
10. After baking, take out each cupcake and tap it to let it dissipate quickly before placing it on a cooling rack to cool.
11. After the cake is completely cool, poke a hole in the middle of the cake.
12. Put the chocolate custard in the cake base, and then sprinkle with snow powder and you’re done. It is recommended to put the finished cake in the refrigerator to refrigerate and enjoy it, it will taste even better!
#[**STEP BY STEP INSTRUCTIONAL VIDEO**](https://youtu.be/GDfAJvrp1x4)
Mmmmm Banana flesh.
These look great.
Yum🤤
So beautiful!!
I want to make these with my daughter ❤
WOW
I want in my belly
‘
Omg 🤤 yummo can’t wait to make it myself
Too kawaii to handle