Hi, I am Joana. Today, we’re going to prepare tokyo banana (東京ばな奈) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Tokyo Banana (東京ばな奈) Recipe
Tokyo Banana (東京ばな奈) is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Tokyo Banana (東京ばな奈) is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have tokyo banana (東京ばな奈) using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Tokyo Banana (東京ばな奈):
- Prepare For Banana Custard Cream : 100g Banana, mashed
- Take 1 Egg
- Get 1 tbsp Corn Starch
- Take 3 tbsp Sugar
- Prepare 150 g Milk
- Prepare a few drops of Vanilla Extract
- Prepare For Sponge cake : 2 Eggs
- Make ready 50 g Caster sugar
- Make ready 35 g Cake Flour
- Take 20 g Milk
Instructions to make Tokyo Banana (東京ばな奈):
- For custard : - Just mash banana and mix all ingredients (except vanilla extract) together with it in a bowl. Strain the mixture into a saucepan, low heat, stir constantly. Stop when the cream thickens and put in vanilla extract. Transfer cream into a bag and put in fridge.
- For sponge cake : - Preheat oven to 180ºC - Beat 2 eggs and 50g of superfine sugar. Place over hot water, continue beating to melt the sugar and warm mixture till 40°C. - Remove from heat. With an electric beater, beat on high speed for 5mins, then on low speed for 2mins "to set".
- Sift in 35g of cake flour, fold together with a spatula for about 10 times. Add 20g of milk, fold together with spatula for about 50 times until combined.
- Pour batter into pan, drop pan against countertop to release trapped bubbles. Bake for 11-12mins - Drop the pan lightly to prevent shrinking. Let cool completely on wired rack.
- When baked, and cooled, cut sponge cake into squares. And cut each square into thin slices - Place each square on plastic wrap (with browned side up). Pipe banana cream onto the cake, roll and securely twist the ends like a candy. Chill in fridge before serving. - enjoy!!
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