Directions

1) Mix well the group (A) ingredients in a bowl, continue mixing it until the dough is smooth.
2) Let the dough ferment for about 30 minutes, with the temperature of 40~45°C if possible (in oven).
3) Make the custard cream with the group (B) ingredients: Mix the egg yolks and sugar in the bowl, then mix them well with a whisk.
4) Sieve in the flour when the sugar is partly diluted, continue to mix well the flour.
5) Add in the milk batch by batch and mix well the mixture with free from the flour particle.
6) Wrap the mixture with a cling film, heat up in a microwave oven for two and half minutes.
7) Remove the mixture from the oven, gently mix the mixture will, then wrap it with cling film again and heat in the microwave for another 2 minutes.
8) once heated, mix well the mixture again with a whisk, then cover it with a cling film by sticking on it.
9) Chill the custard cream in the fridge until it is fully cooled.
10) Mix the rum and vanilla essence into the cooled custard cream with spatula and set aside. The end of the custard cream.
11) Punch the fermented dough to pull out its air, then separate into 2 pieces and shape them round.
12) Bench them for another 10 minutes with cling film.
13) Spread the dough into a flat round with about 15cm diameter, a bit thick at the edge.
14) Heat a pan with olive oil, and pan fry the dough over medium heat for 2 ~ 3 minutes, or until the dough is golden brown.
15) Flip it over and repeat the frying procedure.
16) Arrange the dough on a plate and arrange the custard cream, sliced banana, ice cream, drizzle with chocolate sauce, and sprinkle with icing sugar.