This Tokyo Banana Cannoli is so easy to make and the result is worth a try. Enjoy!

You won’t believe how easy it is to make this Tokyo banana canoli at home. Try it and thank me later. Start by mashing 150 g fresh banana with drops of lemon juice into puree. Add 60 g of sugar and banana puree to the pot and stir evenly. Add 20 g butter and fry over medium low heat until it is a thick state. Then set aside to cool. In another bowl, add 46 g of 1 minute microwaved corn oil. Add 16 g of cornstarch in 52 of low gluten flour. Then mix until smooth. Add a pinch of salt and 46 g of milk. Then mix again until combined. Add six egg yolks and stir evenly. In a different bowl, add 55 g granulated sugar into the egg whites and whip until it looks like yogurt. Fold a bit of the egg whites. Mix into the yolks mix. Then pour it back into the rest of the whites and combine evenly. Use a piping bag to spread the mixed batter onto the baking pan. Smooth the surface with a scraper. Then bake in a preheated oven at 150° for 25 minutes. Once done, let the cake cool on the side. Then whip 300 g whipping cream with 15 g of sugar until slightly thick. Add 45 g banana sauce and continue whipping until stiff. Next, take one piece of the cake, squeeze on a little banana cream, top with a fresh banana, then add another layer of the cream on top. Use a spatula to smooth the butter around the banana. Then, lift the two sides of the cake to wrap with a clean filling. Refrigerate for 30 minutes, then slice to enjoy the softest cake base with the most fragrant and smooth banana cream. Don’t forget to like, subscribe, and share this happiness with your friends and