Banana rice cake
By VicentaLakin
Sweet and sweet fruit cakes, smelling of fruit when they're baked, fresh and fresh in the house. I can't wait to taste it when it's first out of the oven. You can't really describe it in a proper language, sweet and smooth, lips with fragrance, its tastes, between twilight and cheesecake. But there's really no such thing as a cake。
Recipe Recommendations
- japonica rice flour 50 grams
- corn flour 10 grams
- banana puree 50 grams
- sugar 10 grams
- lemon juice 3 grams
- milk 25 grams
- eggs of 3
- milk fragrance
- roast
- an hour
- senior
Steps for Banana rice cake
1
Quite a bit
2
Protein goes to sugar and hits hard hair
3
The egg yolk goes to the sugar, and the eggbeater gets bigger and white
4
Put it in banana mud and lemonade, and it's even
5
Add oil and water, mix it and sift it into two powders, and mix it to zero particles
6
Dig a spoonful of protein and put it in the yolk
7
Smash it and dig it in
8
Put the blended paste back in the protein paste
9
I'm going to put the good paste in an 8-inch circle
10
Put it in a 150-degree preheat oven, 60 minutes
11
It's coming out