40 grams of corn oil, 40 grams of milk, pour into the container and add 10g of white sugar, stir by hand to the fusion.
Continue to stir evenly. Sift in low-gluten flour and cocoa powder, and stir in z to no dry powder.
Next, the egg white was sent and the remaining 30 g of sugar was added in three portions. When using the egg beater to hit the big bubble, add the first white sugar, continue to whipped, add the remaining sugar powder, hit the protein to start the hook.
Add the beaten protein to the egg yolk paste twice, mix it evenly, and pour it into a non-stick baking dish. Drop a few baking pans and shake out the big bubbles. Place in a preheated oven at 180 degrees and bake for 18 minutes.
Take out the baked cake body and cut off the shape of the cake box for use.
220 grams of whipped cream, plus 10 grams of sugar. When it is sent to 60%, add about 30 grams of peanut butter and mix well. Put it in the piping bag and set it aside.
At the bottom of the cake box, lay a layer of cake. Squeeze a layer of cream and lay a slice of banana. Finally, topped with a layer of chocolate sauce.
1. When mixing, be sure to evenly spread, otherwise the taste of the cake will be greatly reduced. 2. The last layer of the cake must be controlled to control the amount of cream and chocolate sauce, so as not to affect the effect of the cover.