formula

50g of water (pure milk)

Soybean oil 30g

A candy 10g

65 grams of a banana.

B low gluten powder 80g

2 grams of baking powder b

Egg yolk 4

D protein 4

80 grams of sugar

A few drops of white vinegar (citric acid)

step

1 and material a are evenly mixed and stirred until the sugar is completely dissolved;

2. Sieve the material B, mix it in and stir it slowly;

3. Add material C and stir evenly;

4. Pour the material D into a bucket, stir at medium speed until the sugar is completely dissolved, and then stir quickly until it is dry and foamed; The picture shows dry foaming.

5. Put one third of step 4 into step 3 and mix well. Then return to step 4 and mix evenly.

6, into the mold, light shock mold.

7. Preheat the oven to 150℃ and bake for 45-50 minutes. When cooked, take it out of the furnace, gently shake the mold and buckle it on the shelf, and let it cool.

Small sticker

1, the egg white container should be clean, and there must be no oil residue.

2, egg white separation should be clean, without egg yolk.

3. Judgment method of cake maturity: insert a thin bamboo stick from the top of the cake, and there is no paste on the bamboo stick after pulling it out.

4. Bananas should be cooked until the peel is black, and the pulp needs to be made into a uniform paste for later use.

5. It is normal that the organization of banana cake will be gray with small gray particles. The picture shows a banana cake cut into pieces.