Tokyo Banana Tokyo Banana Cake is known as "Gift from Tokyo" and is one of Japan's best-selling popular local products. The soft cake skin, wrapped in a banana with a thick creamy taste, a bite, the authentic Tokyo style is in the heart, it is delicious! However, purchasing or Haitao is always a very troublesome thing. Eaters, do you want to make a delicious Tokyo banana cake? Look at the DIY strategy below! * Banana filling practices are transferred from YouTube "Ochikeron" * According to the comments of the parents, I have improved the formula slightly, the cake should not be cracked again, and the banana filling will not be too sweet.
Banana filling practice: In a bowl, use a fork to crush the banana into a sauce
Pour sugar, cornstarch, eggs, and milk into banana sauce. Stir well with a whisk.
Sifting the banana into the mixture
The mixture is placed in a small pot and heated on a small fire, during which time it needs to be stirred. Turn off the heat when the mixture becomes viscous, stir evenly with residual temperature, add a few drops of vanilla extract
After the banana is cooled, put it into a flower bag or a sealed food bag, and put it in the refrigerator for half an hour.
Cake practice: protein separation, two egg yolks in a bowl, add 1/4 of the sugar to break up, melt the white sugar in the bowl of heat, add salad oil, and heat the egg to 40 degrees Celsius (104 degrees Fahrenheit)
Add milk and mix evenly with egg beater
Sift into low-gluten flour and mix with a spatula for about ten times.
Pour the remaining sugar into the protein three times, use the electric egg beater to hit the protein for five minutes, and then swell the protein to blush, then use the low speed for two minutes.
Add a good one-third of the protein to the egg yolk paste and mix evenly with a spatula. Pour the mixed egg yolk paste into the remaining protein and mix well.
Pour the batter into a 9-inch square baking pan (oiled paper). Tap the baking tray on the table a few times to make the bubbles below float out. Put in a preheated oven and bake for 11-12 minutes. 180C° (350F°)
Divide the cake into four equal squares (depending on the situation)
Then cut into two slices (note the thickness is consistent) an eight small piece of cake
Put a piece of cake on the cling film, then squeeze the banana into the middle
Roll up the cake with plastic wrap and twist the cling film on both ends, like candy
After the cake is baked, take out the oven and gently rub it on the table several times to prevent retraction. Take it out from the baking tray and put it on the drying rack to cool it. Tear off the oil paper (bake paper)
The banana cake after one hour of refrigerating is more delicious~ (≧∇≦) If the banana is very sweet, you can reduce the amount of sugar in the right amount. The previous recipe was a whole egg, but many people failed, so I changed it. Let's use the separation method to make the cake embryo. There should be no more bad or thin phenomenon~