First, make cheese cream. Gently dissolve cream cheese and mascarpone cheese in a bowl, add sugar and mix well enough to keep the sugar from creaking. Put the whipped cream on the foam, similar to the concentration of the cheese at about 70%.

Add the foamed whipped cream to the cheese and mix well. If you mix it with a whisk, the cream hardens. Roll and mix to appropriate concentration. Store the finished cream in the refrigerator. If you mix it too much, it may separate, so mix it carefully.

Let's make a sheet Beat in the yolk, add sugar A, mix lightly, and whip to ivory.

Whisk the whites with a hand mixer, then divide the sugar B into three times, making a firm meringue with a slight bend at the end.

Slowly mix with one level of hand mixer, adding the yolk mixture to the meringue. Add the sifted flour and cornstarch to this, and mix the powders with a big gesture, skimming well.

Mix milk, oil and vanilla extract well in a small bowl, then remove part of the dough and mix well. Add to the dough and mix well so that the bubbles do not burst. At this time, if the milk comes directly from the refrigerator, it is recommended to heat it in a lukewarm state.

Pan the finished dough into a parchment pan, shape it flat with a scraper, and gently drop it on the floor a couple of times to arrange the dough.

Pour about a quarter cup of water into a pan, overlap it with a pan of dough, and bake until golden in an oven preheated to 170-180 degrees for about 15 minutes. If you press in the middle, it's solid, and if you poke it with a skewer, it's clean, it' Turn the finished sheet over the Teflon sheet-covered cooling net and cool it down. If you cool it like this, you can make the surface of the roll flat

Turn the sheet over on a wet cloth and cut the sheet diagonally at the end of the roll.

Apply the finished cheese cream slightly thickly on the front and thinly on the end, place the prepared bananas in a line 5cm away from the beginning of the roll, and roll them tightly together with wet cotton cloth. Cut off the thin end of the banana and use it Shape the finished roll cake in the refrigerator for about 30 minutes. Finished!!