Step 1

【Banana filling part (finished in a milk pot)】Pour milk (room temperature) into the milk pot.

Step 2

Add cornstarch and stir well.

Step 3

Crack in a whole egg.

Step 4

Put half a banana.

Step 5

Crush the bananas into a paste and blend into the milk paste.

Step 6

Transfer the banana milk paste to the gas stove over low heat and stir continuously for 10 minutes until it feels sticky and resistant.

Step 7

Spoon up without dripping.

Step 8

Put it in a piping bag and put it in the refrigerator for later use. The banana filling is partially finished.

Step 9

【Cake body】Pour milk into the milk pot, add sugar, heat until warm, and set aside. (Milk pot)

Step 10

Egg yolks are sweetened.

Step 11

The previous step was sent until it turned slightly white.

Step 12

Pour the milk and gluten flour from the milk pan into the whipped egg yolks and mix well. The egg yolk paste is ready.

Step 13

The egg white is beaten to wetness, as shown in the figure, and the hook is not completely erect. Meringue is ready.

Step 14

Put 3g of dark chocolate (referred to as A) in the top piping bag, and put 5g of dark chocolate (referred to as B) in the bottom piping bag, melt through water. After melting, add a spoonful (about 10g) of egg yolk paste and a spoonful of meringue. Pinch the mouth of the piping bag with one hand, and knead the dark chocolate, egg yolk paste, and meringue evenly with the other hand. The pattern paste is made.

Step 15

Take a piece of oil paper, extrude the dotted pattern of pattern paste B, and put it on the oven at 150°C for 3 minutes.

Step 16

Pattern paste A draws a strip pattern and heats it in the oven at 150°C for 3 minutes.

Step 17

Add one-third of the meringue to the egg yolk paste, stir well, pour back into the remaining two-thirds of the meringue, and stir from bottom to top until homogeneous (chiffon cake mixing technique).

Step 18

Pour onto oiled paper placed in a baking sheet. Oven on and off the heat at 150°C for 15 to 20 minutes (FYI).

Step 19

Take another piece of oil paper and help the cake body tear off the first sheet of oil.

Step 20

Divide the cake body into six portions with a knife while hot.

Step 21

Take out the banana filling that has been refrigerated in the refrigerator and cut it into small pieces in a piping bag. Take a cake and squeeze it with a suitable banana filling. Prepare a sheet of plastic wrap.

Step 22

Roll up the cake body, wrap it tightly in plastic wrap, and tighten both ends.

Step 23

Roll all the cakes in order.

Step 24

Take a cylindrical hollow object of appropriate size and stuff the cake into it. After stuffing all the cake bodies, put them in the refrigerator for one hour to set.

Step 25

Remove the plastic wrap after removal.

Step 26

Finished product drawing.

Step 27

Finished product drawing.

Step 28

Finished product drawing.