the method of banana cake (Qifeng version):

Formula

A water (pure milk) 5g

A soybean oil 3g

A sugar 1g

A banana 65g

B low-gluten powder 8g

B baking powder 2g

C egg yolk 4g <

2. sieve the material b, mix it in and mix it slowly;

3. Add material C and stir evenly;

4. Pour the material D into the bucket, stir it at medium speed until the sugar is completely dissolved, and then stir it quickly until it is dry and foamed; As shown in the figure, dry foaming

5. Take one third of Step 4 and put it into Step 3, and mix well. Then go back to step 4 and mix evenly.

6, into the mold, gently shake the mold.

7. preheat the oven to 15℃ and bake for 45-5 minutes. When it is ripe, take it out of the furnace, and gently shake the mold and buckle it on the shelf, and let it cool.

small note

1. The container for egg whites should be clean, and there must be no oil residue.

2. Separate the egg whites cleanly, and do not contain 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 after pulling it out.

4. Bananas should be cooked with black skin, and the pulp should be beaten into a uniform paste for later use.

5. It is normal that the tissue of banana cake will be relatively gray and have small gray granules. The picture shows the banana cake cut into pieces.