Banana pound cake
By VicentaLakin
Likes the unique smell of bananas, the taste of bananas for baking is great, the taste of ripe bananas is perfect, the taste of bananas is cozy, the cake is soft and wet, and the smell of roasting is fascinating. A cup of red tea, two pounds of cake, and the best tea in the afternoon, this winter, we're gonna bake a fragrance banana pound cake, and we're gonna be fat and fat, so we can fight the cold and warm winter。
Recipe Recommendations
- low-gluten flour 180 grams
- eggs 145 grams
- banana 135 grams
- rum syrup appropriate amount
- sugar 15 grams
- butter 145 grams
- powdered sugar 100 grams
- baking powder 4 grams
- rum 10 grams
- water 15 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Banana pound cake
1
All materials are ready for use after the temperature of the small block of butter is placed。
2
Sugar powder and salt are sifted and added to butter。
3
It's medium-speed to butter white。
4
Egg fluids are added in small quantities to the butter for distribution, and are then evenly mixed each time。
5
Add banana mud and mix evenly。
6
Low-banded flour and powdered powder are mixed and screened。
7
Scratch and mix。
8
Put the pasta in the bag。
9
Squeeze out long strips of pre-positioned oilpaper, slash the surface with a razor, and shake a few times. The oven, preheated 170° 65 minutes early, continues to be baking with a watered knife until 20 minutes。
10
Five minutes before the end of the baking, rum syrup is made, 15 grams of water and 15 grams of sugar are boiled in the milk pan, the rum is cooled, and the cake is quickly demoldered and the syrup is painted on each side while it is hot。
11
The cake is cooled and wrapped in a membrane for two days. It tastes the best。