Banana marfin cake
By VicentaLakin
Normal fruit does not generally enjoy much other fruits than bananas, but Chinese doctors remind them not to eat more bananas because they are cold. This is a particularly unpleasant thing for fruit. When it's all right, I'm always asked to make him this banana maffane, and I'm happy to do it. One is because of the simple things that Muffin does and the two of me love the smell of this obnoxious banana and the taste of this light milk
Recipe Recommendations
- sweetening
- baking
- half an hour
- simple
Steps for Banana marfin cake
1
Bananas are covered in mud
2
Low-banded powder powder mixed through the sift
3
The eggs are scattered with a light mix of milk
4
It's evenly mixed, and it's evenly mixed in the pressurized banana mud
5
Add sifted powder, gently evenly mixed. Don't mix it too hard and too long
6
Put the mixed pasta in the marfin cup, 50-60 full. I'm overfilled. I only have four left in the family。
7
The mixed pasta is loaded in the marfin cup. Five or six, I'm more full. There's only four marfin glasses left。8
It's 170 degrees centigrade in the middle of the oven, it's baked for 30 minutes, it's baked on the cake, and it just swells and cracks。9
The oven is preheated to 170 degrees in advance and the mid-level 170 degrees for 30 minutes. Burn it on the cake and expand and crack it。Banana marfin cake Make Tips
1. The mixed batter should be placed in the oven to bake as soon as possible.
2. You must use ripe bananas for the cake to have a rich banana flavor.
3. When making pastries, unless otherwise specified, you must absolutely not use vegetable oils with strong odors, such as peanut oil or olive oil, as this will seriously ruin the cake's taste. You should choose flavorless vegetable oil.