Banana cranberry marfin cake
By VicentaLakin
The story behind the food is: it's already summer, and the best fruit I don't know about is bananas, which are frozen in the fridge, which are warm in the room, and are dark in less than two days, and bananas can't be finished, and it's better to make cake before it gets dark. The sweet, sweet banana mixed with cranberry sweetness, the finest bits of sweetness, and the plentiful tastes are overwhelming... ...the success of Maphine's production is so great that it can be done without concern, and if it's the first time you've had a fresh hand to bake, it's easy to avoid possible mistakes by paying more attention to the five points of the little tip。
Recipe Recommendations
- low-gluten flour 200 grams
- soft white sugar 30 grams
- corn oil 100 grams
- milk 50 grams
- banana puree 200 grams
- eggs of 2
- baking powder 4 grams
- baking soda 2 grams
- dried cranberries 40 grams
Steps for Banana cranberry marfin cake
1
Prepare the food
2
Add white sugar to all eggs and mix it evenly
3
Add corn oil to full integration
4
Add banana mud in turn
5
Low-banded flour, powdered powder, small soda mixed into the basin, softly and evenly, so that the flour particles can be even and flattened
6
After that, join the cranberry dry, gently mix it evenly
7
At that time, the preheat oven, 120 degrees and 15 minutes of fire, fell into the ready mould and placed it for 10 minutes
8
Put it on the third level of the oven, 150 degrees and 15 minutes. It's better to have your own tray on top, 'cause it's better to have a hot, low-temperature marfin cake
9
In 15 minutes, the maffine cakes started to go up, then the tray was removed, set to 170 degrees and 10 minutes of fire, and continue to bakeBanana cranberry marfin cake Make Tips
THE SILK TOWELS ARE A SWEET REMINDER: 1. WHEN MAKING MARFINS WITH MUFFINS, THEY USUALLY REPLACE BUTTER WITH CORN OILS, SUNFLOWER SEED OILS, ETC., WHICH ARE PREVIOUSLY KNOWN AS "SARAH OILS" AND PEANUT OILS ARE NOT SUITABLE FOR THE SMELL. THE PASTA IS PRODUCED FOR A SHORT PERIOD OF TIME, THE FACE IS MIXED AND THE OVEN IS PREHEATED AND CAN BE BAKED IMMEDIATELY. THE TEMPERATURE OF THE BAKER IS HIGHER, DEPENDING ON THE TEMPERATURE OF THE OVEN. 3 AND THE PASTA ARE JUST MIXED, AND IT'S ROUGH ENOUGH. THERE IS NO NEED TO MIX THE PASTE IN DETAIL, AND THIS ROUGH STATE DISAPPEARS WHEN BAKED. DO NOT OVERWHELM THE FACE IN PURSUIT OF DETAIL, WHICH WOULD MAKE THE MANNEQUIN NOT SOFT ENOUGH AND THERE WOULD BE PLENTY OF AIR HOLES IN IT. 4. EROSANTS ARE ESSENTIAL. THE WAFFLES AND SOUFFLÉS DO NOT SEND ANYTHING, BUT THEY ARE POWDERED TO MAKE THE PASTA SWELL. 5- THE PASTE SWELLS AT THE BAKING, AND WHEN FILLED, APART FROM BEING SO HIGH THAT IT IS BEAUTIFUL, IT CANNOT BE FILLED TOO FULL, ON THE PRINCIPLE OF NOT MORE THAN NINE CENTS, OR WHEN THE FACE SWELLS AND THE SKIN IS NOT STYLISH, TOO MUCH PASTE FLOWS FROM AROUND. AN INTELLIGENT ELECTRIC OVEN WITH A CAPACITY OF 38L WITH A POWER OF 1800W IS USED IN THE RECIPE, WITH AN APPROPRIATE ADJUSTMENT FOR THE HEATING DURATION, DEPENDING ON THE SIZE AND TEMPERATURE OF THE OVEN。