Easy version:
1. Put half a banana and half a bag of yogurt into a cooking machine and mix well.
2. Then pour in one tablespoon of flour (spoon for porridge and soup), half a tablespoon of starch, egg liquid (two eggs), a few drops of lemon juice and sugar according to taste, and continue to stir evenly.
3. Round vessel, brush the inside with oil, sieve the mixed banana batter and pour it into the vessel, cover it with plastic wrap and make Dozza holes. Sieving can make the shape better and the texture more uniform.
4. Steam in the pan, with high fire15min or microwave oven10min (microwave oven does not need plastic wrap).
A delicious banana cake will do!
Egg-breaking version:
1. Separate the four egg whites from the yolk, add a few drops of lemon juice to the egg whites every day, add sugar several times, and send them away until they can be hung to a sharp corner.
2. As mentioned above, put a banana and a bag of yogurt into the cooking machine and stir well.
3. Add 50g butter (edible oil is also acceptable),150g mixed solution of low-gluten flour and banana yogurt to the egg yolk, and stir evenly every time. Not too thin, just paste.
4. Add the beaten egg whites into the egg yolk liquid for three times, each time pay attention to adding them in blocks, turn them over and stir them evenly (slowly turn over the lower yogurt egg yolk liquid and stir it repeatedly) without stirring. Turn the protein evenly every time you add it.
5. Prepare the inner container of the rice cooker or the mold of the oven, brush the oil slowly in advance, and slowly pour the mixed cake liquid along the edge. Shake several times to remove bubbles.
Select the cake button of the rice cooker. If not, choose fine cooking. In short, it will take about 40 minutes.
Bake in the oven 180℃ for 40 minutes.
This kind of taste is soft and elastic, just like the cake we usually eat, plus the smell of bananas.