The last time I made a Tokyo banana cake roll, a lot of people liked it, and a lot of my friends asked me to try the spotted Tokyo chocolate banana cake roll again, so JuJu came back in the morning after seeing the dentist and messed around until now, and finally made the leopard-colored Tokyo chocolate banana cake roll.

WHAT YOU NEED

Ingredients

One egg.
25 grams of sugar
50 grams of vegetable oil
150 ml of milk
80 grams of flour
12 grams of cocoa powder
One banana.
10 grams of cornstarch
A little bit of spice.

How TO MADE Chocolate banana rolls from Tokyo

Steps 1 to 4

1. Separate the egg yolk from the egg yolk, add sugar, vegetable oil, milk, base flour

2. Stir evenly

3. Scrambled eggs, 40 grams of sugar powder poured three times

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

Steps 5 to 8

5. Add one or two tablespoons of egg yolk and three tablespoons of egg yolk foam to each of the two cocoa powder

6. and stir evenly

7. On oil paper, paint the leopard's mark with light colored cocoa powder

8. Add dark cocoa powder to complete the leopard pattern, place in a preheated oven to 180 degrees, bake for 1 minute

Steps 9 to 12

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

10. Take it out of the oven, let it cool for a minute or two, remove the oil paper, and cut it into small pieces.

11. Put the bananas in a bowl, beat them with a fork, add eggs, sugar, cornstarch, milk, vanilla extract, stir evenly

12. Put it in the pot, set it on fire, wait for the banana cream sauce to start, put the remaining cocoa powder sauce in the pattern that has just been made, and continue to stir evenly until it is very sticky

Steps 13 to 16

13. At the bottom, put a preservative, put the cake on top, put some chocolate banana cream in the middle, and roll it with the preservative.

14. It can be stored in the refrigerator for about 20 minutes and eaten.