Tokyo Chocolate Banana

Name: Tokyo Chocolate Banana
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece egg; 25g Sugar; 50g Vegetable oil; 150ml milk; 80g Foundation; 12g cocoa powder; 1 piece banana; 10g corn starch; a little Vanilla extract

by juju's Parisian kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The Tokyo Banana Cake Roll I made last time was liked by many people, and many of my friends asked me to try the spotted Tokyo Chocolate Banana Cake Roll again, so JuJu came back from the dentist in the morning and fiddled with it until now, and finally got the leopard print The Tokyo Chocolate Banana Cake Roll is made. I think banana and chocolate are a perfect match for desserts, plus the soft and majestic cake. You can imagine it without me saying more~~ This time the cake is replaced by a leopard print majestic cake. For the sea noodle cake, some cocoa powder was added to the banana cream sauce. The other methods are similar to the last time~. "

Ingredients

1 piece Egg
25g Sugar
50g Vegetable Oil
150ml Milk
80g Foundation
12g Cocoa Powder
1 piece Banana
10g Corn Starch
a little Vanilla Extract

Tokyo Chocolate Banana

1. Separate egg yolk and egg white, add sugar, vegetable oil, milk, powder to the egg yolk

2. Stir well

3. Beat the egg whites, pour in 40g powdered sugar in three times

4. Put 4 grams of cocoa powder and 8 grams of cocoa powder in two bowls

5. Add a spoonful of egg yolk paste and 3 spoons of egg white foam to each of the two cocoa powders

6. And stir well

7. On oiled paper, first paint a leopard print with light cocoa powder

8. Then use dark cocoa powder to complete the leopard pattern, put it in the oven preheated to 180 degrees and bake for 1 minute

9. Stir the remaining egg yolk paste and egg white foam

10. Take it out after baking, let it cool for a minute or two, remove the grease paper, and cut into small pieces

11. Put bananas in a bowl, mash them with a fork, add eggs, sugar, cornstarch, milk, and vanilla extract and mix well

12. Put it in the pot, adjust the heat to medium, wait for the banana cream sauce to start, put in the cocoa powder sauce left over from the leopard pattern just now, and continue to stir evenly until it is very viscous

13. Put a piece of plastic wrap at the bottom, put the cake on top, put some chocolate banana cream sauce in the middle, and roll it together with the plastic wrap