Low-fat banana muffin
By VicentaLakin
A LOT OF FRUIT IS ADDED TO THE CAKE PASTE, AND THE TASTE WILL FADE DURING THE BAKING PROCESS. BUT A RIPE BANANA COMPLETELY SUBVERTS THAT FACT. THIS CAKE, WHICH DOES NOT GIVE OUT PROTEIN, IS MADE OF POWDERED POWDER. WHAT'S A POWDER? IT IS MADE OF SODA WITH OTHER ACID MATERIALS. ITS FERMENTATION IS BASED ON THE RELEASE OF SOME CO2 AFTER EXPOSURE TO MOISTURE AND THE RELEASE OF MORE GASES DURING HEATING. ITS USAGE IS GENERALLY CLEARLY STATED IN THE BAG. IF NOT, IT IS USUALLY 2-3 PER CENT OF THE FLOUR USED, WHICH IS MORE PAINFUL。
Recipe Recommendations
- banana
- baking powder 1 teaspoon
- water 90g
- eggs a
- low-gluten flour 150g
- vegetable oil 15g
- fine sugar 15g
- sweetening
- baking
- ten minutes
- simple
Steps for Low-fat banana muffin
1
The raw materials, too。
2
Bananas to mud。
3
Pour water, sugar, oil, eggs into banana mud and mix them。
4
Low powder, powdered powder is sifted into banana mud。
5
The rubber razor is evenly mixed. ♪ Can't be too much without dry powder ♪
6
With the maximum amount of this spoon, the face is torn into the mold。
7
Preheat oven 180 degrees. Down into the mold, 3/2 full. Throw the mold one or two times and throw out the bubble. Fire, 15-20 minutes。Low-fat banana muffin Make Tips
1. Make sure to slam the batter a few times, otherwise the baked result will have many holes.
2. Do not add too much baking powder, otherwise the finished product will be bitter.