Friday, October 9, 2015

Tokyo Banana


I like this cake, especially enjoy it while chill..
The banana cream is really good
I am my pandan roll cake sponge cake as for this recipe, kindly click here for the recipe

And for the banana cream is from ochikeron in youtube.

Tokyo Banana
Ingredients
Sponge Cake
A
60ml homemade pandan juice
50ml corn oil
10g sugar
pinch of salt
50g cake flour (sifted)
10g corn flour
3 eggs yolk
B
3 eggs white
35g sugar
1 tsp lemon juice
Method
1. Whisk ingredients A- pandan juice, corn oil, sugar and salt until sugar dissolve.
2. Add in sifted flour, continue to whisk. Then, add egg yolks, stir to combine.
3. In other bowl, beat egg white,sugar and lemon juice until soft peak form.
4. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
5. Fold in the balance egg white with a spatula till well combine.
6. Gently pour the batter into lined baking tin (26x26cm). Smooth out to the corners with a scraper.
7. Bake in preheated oven at 180c for 20 minutes.
8. Once the cake done, transfer the cake to wire rack & invert the cake and gently remove the baking paper.Banana Custard Cream
Net 100g banana
A
1 egg
1 tbsp. corn starch
3 tbsp. granulated sugar
150ml milk
Method
1. In a bowl, mash banana with a fork then add A and mix well.
3. Strain the mixture through a sieve into a saucepan.
4. Put on low, stir constantly, and stop the 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.
5. Transfer the cream into a pastry bag. Chill in the fridge.

For how to roll the cake and making into banana shape kindly watch  ochikeron youtube video.
Tokyo Banana
Bahan Sponge Cake
A
60ml air jus pandan
50ml minyak sayur
10g gula halus
sejumput garam
50g tepung terigu, ayak
10g tepung maizena
3 kuning telur
B
3 putih telur
35g gula halus
1 sdt air jus lemon
Cara membuat:
1. Dengan menggunakan whisker dalam satu wadah aduk jus pandan, minyak, gula dan garam hingga tercampur rata
2. masukkan tepung terigu, maizena lanjutkan aduk, kemudian masukkan kuning telur dan aduk hingga rata
3. Di wadah yang lain kocong putih telur dan air lemon hingga agak mengembang kemudian masukkan gula dan kocok hingga kaku
4. Campurkan adonan putih telur ke kuning telur dan aduk dengan teknik aduk balik sampai tercampur baik
6. Tuang adonan ke 2 buah loyang 22x22cm yang sudah dialasi kertas (tidak perlu diolesi)
7. Panggang dalam oven yang sudah dipanskan terlebih dahulu di suhu 180'C selama kurleb 15-20 menit
Custard Cream
100 gr pisang, haluskan
1 butir telur
1 sdm maizena
3 sdm gula halus
150ml susu
Campur semua bahan, aduk rata dan kemudian disaring. kemudian masak sambil terus diaduk di kompor dengan api sedang sampai adonan agak mengental. Biarkan agak dingin, kemudian masukkan ke kantong segitiga dan dinginkan di kulkas

Setelah cake matang, potong jadi 4 bagian, kemudian taruh selembar cake diatas cling wrap, beri isisan custard cream, gulung sambil dipadatkan. lalu bungkus dengan cling wrap tersebut dan simpan di dalam kulkas selama kurleb 1 jam agar bentuknya set

2 comments:

  1. wah rajin banget buat ginian....cantik cakenya.....

    ReplyDelete
    Replies
    1. abis penasaran sm namanya tokyo banana mba, jadi coba2 bikin sendiri.. hehehehe

      Delete

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