IMG_6110and now i no longer need to carry these little “東京ばな奈” snacks back from tokyo…. because it really is so simple to make ’em (〜 ̄▽ ̄)〜

Recipe adapted from Create Eat Happy 🙂

Ingredients

Sponge cake (makes a 9 inch brownie pan cake)
2 eggs
50g sugar
20g milk
35g cake flour

Banana custard cream (video tutorial available here)
net 100g (or 3.5 oz) banana

A
1 egg
1 tbsp cornstarch
3 tbsp sugar
150ml milk
few drops of vanilla extract

IMG_6111食材

海绵蛋糕(可做一个9寸布朗尼烤盘蛋糕)
鸡蛋 2颗
糖 50克
牛奶 20克
蛋糕粉 35克

香蕉卡仕达(制作过程可参考这里
香蕉果肉 净重100克

(A)
鸡蛋 1颗
粟粉 1大匙
糖 3大匙
牛奶 150毫升
香草精 数滴

Directions/方法

IMG_6114– prepare custard cream by mashing banana in a bowl with a fork
制作香蕉卡仕达 ~ 用叉子将香蕉压成泥

– add in all of A and mix well. sieve mixture into a saucepan and place over low heat, stirring constantly
加入所有A食材,拌匀。将香蕉蛋湖过筛入奶锅,以小火加热,之间不停搅拌

– remove from heat when the cream starts to thicken. Mix well with the remaining heat. If you like, add a few drops of vanilla extract. Leave to cool completely
蛋湖开始凝固时离火,以预热继续搅拌。依照个人心意加入香草精。拌匀后完全冷却

– transfer the cream into a pastry bag OR into a dish covered tightly with plastic wrap (make sure the cream sticks to the plastic wrap to keep from drying out). Chill in the fridge
将冷却的卡仕达酱倒入裱花袋或放至容器中,然后盖上保鲜膜。切记保鲜膜一定要直接盖着卡仕达。冷藏

– prepare sponge cake. beat both eggs briefly and add in sugar
制作海绵蛋糕 ~ 鸡蛋略略打散后加入糖

– whisk the above mixture over a pot of simmering water till egg mixture reaches 40 degrees C
将以上容器以隔水方式,将蛋湖加热至40摄氏度

– remove from heat and continue beating on high speed for 5 mins with electric egg beater
离火,继续以打蛋器高速打发5分钟

– when the mixture is thick and fluffy, turn beater to low speed and beat for 2 mins to stabilise the batter
面糊鬅松后,降速继续打2分钟

– add in milk and fold gently for about 10x
加入牛奶,翻拌约10次

– sift in flour and incorporate well by folding around 50x
筛入面粉,再次翻拌约50次

– pour batter into lined pan and tap pan lightly on the bench
蛋湖倒入铺上烘焙纸的烤盘,轻轻在桌面上震几下

– bake cake for 11-12 mins in 180 degrees C preheated oven
送入预热至180摄氏度烤箱烤约11-12分钟

– allow cake to cool and slice into 4 equal squares. then halve the cake (as in the thickness – as seen in the video)
待蛋糕冷却后,切成4片四方形,之后在削半 (不是切半,而是从厚度上,将蛋糕分半的意思。请参考以上视频)

– pipe custard onto the middle of each slice, and roll up with plastic wrap, and then twist the ends tightly
卡仕达酱裱在各片蛋糕上,让后以保鲜膜助力,将蛋糕卷起。两端拽紧

– place cake in fridge before serving
冷藏数小时后即可想用

Personal notes/温馨小贴士:

IMG_6115– i did not have a 9 inch pan and baked my cake in a 10 inch swiss roll pan. hence my cake was very thin ~ i did not further slice the cake into halve
我没有9寸蛋糕模,所以用了10寸蛋糕卷烤盘。蛋糕用10寸烤盘烤了后比较薄,所以没削成半

– cake was baked for 12 full mins
我的蛋糕烤了12分钟

– my bananas looked wrinkled because i tied the ends of both the cling wrap (holding the banana) together with a rubber band so it will curl up and crease a bit to look like banana
为了让蛋糕更像香蕉,我将拽紧后两端的保鲜膜用橡皮筋绑在一块,这样,蛋糕就有点弧度,也看似香蕉

IMG_6112

IMG_6108my tokyo banana look somewhat like goreng pisang? (´`;) ? yummy yummy though (*^▽^)/

image

waiting to bored a plane back to Beijing from Singapore and got really bored… And so I played with food again… ^^… Just use a toothpick and prick shallow dots onto banana skin… Ta-da! Personalized bananas pronto!

Pollution index: goodbye Singapore… Hello polluted Beijing

SHARE

(6) Comments

  • Chris (February 6, 2014)

    This is something new to me. It looks good.

  • Mel (February 6, 2014)

    This is new to me too. Bet it must be very YUM! I need to try this one day too. Indeed it sure look like goreng pisang but i know it taste more delicious than goreng pisang.

  • 鲸鱼蓝蓝蓝 (February 6, 2014)

    这香蕉好红呢!!
    没想到还可以homemade:)

  • Jozelyn Ng (February 6, 2014)

    Your goreng pisang so cute, fat fat de…

  • Ann Low (February 6, 2014)

    I love this Tokyo banana. Remember I had this at the Magnolia snack bar some 30 years ago… hahaa age really catches up 😀
    Definitely love to make this. Thanks for sharing 🙂

  • Baby Sumo (February 9, 2014)

    Hi Victoria, I heard of this Tokyo banana before but never knew what it is like. Thx for sharing the recipe. Looks really nice!

Leave a Reply

Victoria Bakes – Baking into the Ether