make tokyo banana at home 东京香蕉蛋糕怎么做 (ˇ_ˇ”) ƪ(˘⌣˘)┐ ƪ(˘⌣˘)ʃ ┌(˘⌣˘)ʃ

and 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

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

– 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:

– 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

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

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