70g of banana, 30g of condensed milk, 65g of unsalted butter, 50g of sugar powder, 90g of egg yolk 1, 90g of low-gluten flour, 8 tablespoons of baking soda powder1,20g of sugar-free cocoa powder1.

Cooking steps

Step 1/7

Press bananas into mud with a spoon, add condensed milk and mix well for later use.

Step 2/7

After the salt-free butter is softened at room temperature, add the powdered sugar, stir well with an egg beater, and then add the egg yolk and stir well.

Step 3/7

Add condensed milk banana puree made in the way of 1, and continue to stir evenly with an egg beater.

Step 4/7

Sift the low-gluten flour, baking soda and sugar-free cocoa powder into the butter paste.

Step 5/7

By cutting and mixing with a rubber scraper, the powder and butter paste are evenly mixed.

Step 6/7

Put the batter into a paper bag, cut the mouth of the paper bag about 1 cm, squeeze the batter into a paper mold about 7 minutes full, and then put in a few baking-resistant chocolate drops.

Last gear

Preheat the oven to fire 190 degrees and fire 180 degrees. Bake the baking tray with the cake paste in the oven. Bake 15 minutes or so.

skill

1, the temperature of each oven is different, and it should be adjusted according to its own oven temperature. I use a 35-liter oven. 2. The baking time also depends on the size of the paper mold. The baking time of small paper molds should be adjusted accordingly, and so should the baking time of large paper molds. There is skill in cooking well, and every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!