Friday, 13 March 2015

Homemade Leopard Print Tokyo Banana- 自制豹纹东京香蕉蛋糕(中英食谱)

Yum




The first time I heard of Tokyo Banana was before I went for my vacation in Osaka in 2013, my nephew Darren had asked me to buy it if I see it in Osaka. Unfortunately, I could not find it in Osaka, not even at the Kansai International Airport.

Tokyo Banana (東京ばな奈) is a Japanese souvenir sweet of Tokyo, a banana shaped sweet full of banana custard wrapped in a fluffy sponge. It is considered a top souvenir and must buy when one visits Tokyo. 


I happened to see a homemade version of the Tokyo banana at a chinese blog recently and decided to give it a try. Please pardon my not so nice drawing of the leopard print on my first attempt. Nonetheless, the taste is good and not too sweet like the original version. The kids love it and we finished the 9 pieces all in one go! 


Homemade Leopard Print Tokyo Banana
自制豹纹东京香蕉蛋糕 
(中文食谱取之厨房一只柴, English recipe translated by Baking Taitai)


Ingredients (1) :
Chocolate banana custard filling ( for 12 banana cakes)

50g banana (without skin)
A little lemon juice
1 egg (I used 60g)
75ml milk
4g corn flour
20g caster sugar
1 tsp unsweetened cocoa powder





食材(一) :
巧克力香蕉卡士达馅 (可做12份香蕉蛋糕)

50克       香蕉 (无皮)       
少许       柠檬汁 
1颗         鸡蛋 (我用60克的)
75毫升   牛奶
4克         玉米粉
20克       细砂糖
1小匙     无糖可可粉


Method 做法:
1. Add a little lemon juice to the banana and mashed it up. Add in the corn flour, sugar, cocoa powder, milk and egg, mix well together.
1。 香蕉+少许柠檬汁压成泥,与鸡蛋、玉米粉、细砂糖、可可粉、牛奶混合。




2. After mixing, sieved into a small cooking pot. Heat up using low heat. 
2。混合后过筛倒入小汤锅中,以小火加热。





3. Continue stirring during the heating process until the mixture thickens. Off the heat and set aside to cool. 
3。加热过程持续搅拌,直到开始变浓稠,关火移开放凉。




4. Pour the cooled chocolate banana custard into a piping bag, tie it tightly before putting it into the fridge to chill. 
4。再将冷却好的巧克力香蕉卡士达酱,装入塑胶袋中绑紧,放冰箱冷藏。




Ingredients (2) :
Japanese Cotton Cake (using 14"x 11" baking pan, makes 9 portions of Tokyo Banana)

40g unsalted butter
62g cake flour (I used premium Blue Jacket Cake Flour)
55ml milk
4 eggs (I used 60g ones) 
55g caster sugar
Some unsweetened cocoa powder





食材(二) :
日式棉花蛋糕 (使用14x11寸烤盘,可做9份东京香蕉蛋糕)

40克       无盐奶油
62克       低筋面粉 (我用优质水手牌蛋糕粉
55毫升   牛奶
4
         鸡蛋 (我用60克的)
55克       细砂糖
适量       无糖可可粉




Method 做法:

1. Weigh out the ingredients, sift the flour and separate the eggs into (a)1 whole egg+3 egg yolks; (b)3 egg white. 
1。所有材料秤好,面粉过筛,鸡蛋分成(a)1颗全蛋+3颗蛋黄、(b)3颗蛋白。  




2. Using low heat to melt the butter to a boil, add in the sifted flour, mix well. Then add in the milk, mix well. 
2。无盐奶油以小火煮沸后,熄火,加入低筋面粉拌匀,再倒入牛奶混合。




3. Add in (a) 1 + 3 egg yolk, stir to form a smooth paste → This is the egg yolk mixture.
3。加入(a)1颗全蛋+3颗蛋黄,搅拌至光滑状→此为蛋黄糊。




4. (b) Whisk the 3 egg white till foamy, add in sugar 1/3 at a time, beat till stiff peak → This is the egg white mixture.
4。(b)3颗蛋白打至起泡,分三次加入细砂糖,打至硬性发泡→此为蛋白糊。




5. Prepare 2 small bowls, scoop 2 tablespoons egg yolk mixture + 2 tablespoons egg white mixture into each bowl respectively, add in the right amount of cocoa powder to mix into two shades of brown. Transfer each mixture into a piping bag, tie tightly.  
5。取两个小碗,各舀1大匙蛋黄糊+1大匙蛋白糊,分别加入适量可可粉,调成深浅两种咖啡色,分别装入塑胶袋中绑紧。




6. Lay the baking pan with baking paper. Put a sheet of leopard pattern template under it. Cut a small hole in each piping bag containing the brown mixture. Draw out the prints according to the leopard pattern template. (gently remove the template after done.) Put it into the preheated oven 160 degrees Celcius and baked for about one minute then take out the tray. 
6。烤盘上铺上折好的烘焙纸,烘焙纸下垫张豹纹图案的模板。将装有咖啡色面糊的塑胶袋一角剪开一小孔,在烘焙纸上依模板画出双色豹纹图案后。(请轻轻将烘焙纸底下的纸豹纹模板抽出),再送入160度C的烤箱中烘烤约1分钟取出。




7. Add the remaining egg yolk mixture into the egg white mixture in two additions, mix well gently. Pour the mixture into the baking tray, smooth it out, tap the tray on the work surface to release the big air bubbles. 
7。剩下的蛋黄糊分两次拌入蛋白糊中, 轻轻混合拌匀。再将拌好的面糊倒入烤盘、抹平,拿起烤盘轻敲一下使较大的气泡排出。



8. Put it into the oven and bake at 160 degrees Celcius top and bottom heat for about 12 minutes. 
8。送入烤箱中以160摄氏度上下火烤约12分钟。




9. Remove from the oven, flip to the other side and let cool on the wiring rack. 
9。出炉后倒扣在铁网上待凉。




Assembly 组合:
1. After the cake has cooled down, remove the baking paper. The leopard pattern side facing down, cut into 9 even pieces.
1。蛋糕放凉后,撕去表面烘焙纸,有豹纹图案的那面朝下,平均切成9小块。




2. Take a piece of cake, lay it on a piece of cling wrap. Pipe some chocolate banana custard filling in the middle.  
2。取一块小蛋糕放在保鲜膜上,中间挤上适量巧克力香蕉卡士达馅。




3. Use the cling wrap to roll the cake up, twist the ends of the cling wrap tightly like a candy, pull both ends to the middle, tie it to bend it like the shape of a banana.
3。利用保鲜膜将蛋糕卷起,将保鲜膜两端像包糖果那样旋紧,再拉往中间绑好,做出香蕉的弯度。




4. Put it into the box and refrigerate for about 2 to 3 hours to fix the shape. It's ready to serve! 
4。9份香蕉蛋糕依上述步骤包好后,装入盒子,放冰箱冷藏约2~3小时定型,即可享用! 




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I am linking this post to Little Thumbs Up March 2015: Banana organised by Zoe of Bake For Happy KidsDoreen of My Little Favourite D.I.Yand hosted by Faeez from BitterSweetSpicy

 

Thanks for dropping by. See you again! 
谢谢您的拜访,下次再见!

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"

© Copyright 2015 bakingtaitai.blogspot.sg

5 comments :

~~louise~~ said...

Oh my gosh, Cheryl! What an amazing and creative dessert! I can definitely understand why this would be such a popular. Not only is it novel but I'm sure it must taste delcious too!!!

It seems to take a couple of steps but you see the final product is oh how worth it!

Are you linking this recipe up to Zoe's Little Thumbs Up Event this month? The theme is bananas. You really should. I'm sure everyone would love it. I'll leave you Zoe's link. Just ask her how to enter. If you haven't been introduced to Zoe, don't worry she's very sweet:) Here's the link. Tell her Louise told you about the event. I'll be joining too on Sunday:)

http://www.bakeforhappykids.com

Thank you so much for sharing, Cheryl...

lena said...

have not seen this before! Very creative...and bananas,.yum..sure this is delicious too!

Luv Sweet and Savory said...

Hi Cheryl, oh the leopard pattern reminds me of my deco swiss roll I've done few years ago.
I like Tokyo banana, tried a fews given as souvenir by colleagues. You are so creative !

Zoe said...

Gosh, Cheryl!

We bought a few of these Tokyo's famous banana when we were at Tokyo and happy to know that we don't have to be at Tokyo to eat these delicious treat. Thanks for showing us that we can actually make these at home.

Zoe

Cheryl - Bakingtaitai said...

Hi Louise, thanks for dropping by again. Yes, this post is already link to LTU, probably you may have missed seeing the link above. :)

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