Material

A unsalted cream (softened) 3g A salt 1/4 tsp A powdered sugar 22g B yolk 4 b whole eggs 2 c almond powder 15g D low-gluten flour (sieved once) 42g D baking powder (sieved once) 1 tsp D baking powder (sieved once) 1/ 2 teaspoons of e rum or brandy 2 teaspoons of e fresh banana puree (about 4 pieces are mashed into mud) 5g of F protein 4 F fine sugar 1g of diced walnuts 15g of cake cups

Practice

step11

Prepare 3g of salt-free cream softened by material A, 1/4 teaspoon of salt, 23g of fine sand sugar powder, 4 egg yolks and 2 whole eggs. 1 tsp baking powder, 1/2 tsp baking soda powder, 2 tsps e rum or brandy, 4 fresh banana puree (about 4 pieces) 5g F protein, 1g fine sugar and 15g diced walnuts

step22 Step 1. Use a fan blender to beat A for about 5 seconds, slowly add B for 2-3 times for about 1 minute, and add C for about 15 seconds. Add 1/2 amount of D and mix evenly for about 5-1 seconds. step33

Beat the protein in Step 2.F with a ball beater for about one minute, and continue to beat with sugar in F for about 2 minutes. Step 44

Step 3. Mix evenly the materials added with E in Step 1 with a fan blender for about 1 seconds, then continue to stir in Step 2 for about 15 seconds, and add the other half amount of D and mix evenly for about 1 seconds. Add half the amount of G and mix well.

step55

Step 4. Mix well manually with a rubber spatula (do not mix excessively). Just make sure that the batter is well mixed in each step. After confirmation, pour it into a flower squeezing bag, squeeze it into a cup for about 8-9 minutes, and sprinkle the other half of G on the top (after baking), and then enter the oven.

step66

This recipe can make about 2 cups of banana cakes. Before entering the oven, the oven is preheated for 1-15 minutes at 17-18 degrees, and the cupcakes can be placed on the baking tray evenly, and can be baked in two plates, each plate is baked for about 3-35 minutes (the temperature and time of each oven are different, and can be adjusted according to the nature of the oven). )

step77

To confirm whether the cake is cooked after entering the oven, insert the baking pin into the center of the cake, and if there is sticky batter on the pin when pulling it out, it means that the cake is not cooked.