Step 1: Prepare an oil-free and water-free egg beater in advance, beat three whole eggs, and add all the sugar at one time. Don't turn on the egg beater first, stir with the egg beater first to prevent the sugar from spilling.
Step 2: Put the egg-beating basin in warm water prepared in advance, while heating it in water, kill the whole egg quickly, and observe that it changes from big bubbles to bubbles, and then texture appears until the color becomes lighter and the egg liquid becomes sticky. Draw 8 characters with an eggbeater, and the texture will not fade immediately. You can insert a wooden sign for testing, as long as it doesn't fall to the ground immediately. 3. Turn to the slow gear and slowly circle the bubbles to make the whole egg batter more detailed.
Step 3: Take more than a dozen egg pans, pour sunflower oil and milk, and stir well until there is no oil trace. First, take a little whole egg batter and mix it evenly with 4 (you can stir it quickly by hand here, these are all waste batter), and then pour it back into the whole egg batter and mix it evenly (be sure to stir it evenly with a scraper to prevent demulsification). ) Take a little batter and mix it with banana puree, then pour it back into the original dough and mix well. (For tips, see step 4. )
Step 4: Add the low-gluten flour into the batter twice, and stir evenly with a scraper until there is no flour, so as to make a sticky and silky cake batter (please pay attention to the batter at the bottom. (Bake in the mold) Pour into a baking tray with a depth of 8 inches from the sky, scrape the surface, shake the mold several times, code the cut banana slices, and immediately send them to a heated electric oven, and bake at 150 degrees for 40 minutes (time and temperature are for reference only).
Step 5 (demoulding): demould several times, immediately pull out the baking tray with tin foil and put it on the internet for cooling. 1. This recipe is made by electric oven Patrick PE5389WT. Temperature and duration are for reference only. 2. Lemonade slows down air oxidation in banana puree. 3. The final cake batter is sticky. If it is dilute, it means demulsification. Pay attention to mixing skills.
Note that when mixing raw materials with different relative densities, it will be easier to mix them slightly to make the relative densities close, and then complete the mixing. (Pay attention to the actual operation of the production steps, which can prevent the emulsion from cracking greatly during the mixing process. )
This birthday cake tastes good and gentle, but it is not solid. Because of its high liquid content, it is more moist than ordinary sponge cake, but better than Qifeng cake. I like it very much. Bananas should be ripe, otherwise they are likely to taste bitter. Those who like small pieces of flavor can keep a small piece of banana, but be careful not to have too large particles to prevent demulsification.
Did all my friends get this kind of "banana sponge cake" with mild taste and connotation? Compared with this recipe or any questions about cake baking, everyone likes to comment and communicate with me anytime and anywhere!