French banana Suvere
By VicentaLakin
The cloudy, impeccable suvere comes from France, and the soft, warm, tall cake comes out, and it starts to fall down, making it very difficult to imagine that, with a few keys in hand, the newcomers can make beautiful suves. Ray
Recipe Recommendations
- low-gluten flour 5 grams
- corn flour 10 grams
- fresh milk 100 ml
- cream appropriate amount
- ripe banana 1 piece
- fine sugar 10 grams
- lemon juice few drops of
- protein of 3
- egg yolk of 2
- sweetening
- baking
- ten minutes
- ordinary
Steps for French banana Suvere
1
The bottom of the container is covered with butter and brushes are painted from the bottom up, vertically, which helps to swell the face up. It pours into a thin sugar, so that the cup is evenly covered with sugar, and more into the next cup, so that the paste can lift the sugar up. Put the freezer back up。2
Cook mayonnaise: all the materials are in the pot, and the fire boils to thick3
The process has to be constantly mixed in order to prevent blocking and burning. Stay cool。4
Bananas are crushed into mud, a little lemonade is resistant to change, and warm mayonnaise is mixed。5
The protein drops in sugar and turns over the basin, and the protein frost doesn't fall in its state, with a large spoon in the banana mayonnaise, and then the mix in turn。6
Put the paste in the cup, knock on the cloth and spread the paste in the cup, add the other half to the cup (so that it will be high), wipe the paste with a knife on its back (so that the surface will be flat), and circle it with a thumb. This way the pasta will concentrate and not fall. I'm not sure7
The oven is preheated at 180 degrees and the mid-level oven is baked for 17-20 minutes (because I am on the bottom of a small oven, 200 degrees above and 180 degrees above; the oven is warmed more evenly). It's really swell, it's perfect, and it's starting to fall down when it comes to sugar powder. I'm not sure8
The entrance is ready, the clouds are light, very good, but not over