Banana cocoa cuisine
By VicentaLakin
An 8-inch living twilight model。
Recipe Recommendations
- egg yolk of 4
- salad oil 3 tablespoons
- milk 3 tablespoons
- salt 1/4 teaspoon
- vanilla extract few drops
- low-gluten flour 80 grams
- cocoa powder 20 grams
- banana puree 100 grams
- protein of 4
- fine sugar 80 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Banana cocoa cuisine
1
The proteins are separated from the yolk, the yolk is salted, and the mix is even with the hand-beater。
2
Add salad oil and milk and a few drops of vanilla。
3
Bananas made mud。
4
Banana mud mixed with yolk paste。
5
Low-banded flour and cocoa powder are screened and added to the yolk paste。
6
It's a little bit smoothy with a rubber razor。
7
The protein is placed in an oil-free and water-free container, with a low-speed electro-pumper to a thick bubble, converted to a medium-speed, and is added to white sugar in three stages to dry hair bubbles (the lifting of an egg-pumper, the protein pulls out a short, straight angle, i.e. a dry hair bubble)。
8
One third of the produced protein is placed in the yolk paste, evenly mixed with rubber razors。
9
All the good paste is poured into the remaining proteins, evenly mixed。
10
The face fell into the mold, a few strokes, and the bubble came out。
11
The oven preheats 160°C, mid-floor, about 50 minutes. When you're out of the oven, you'll have to put it upside down on the grill。