It's a really big banana twilight cake
By VicentaLakin
I've done banana thaw before. It was thought that a cake such as Chim Fung could add a small amount of fruit sauce, which would only add to the flavor and would not be suitable for rapid resolution of stocks. However, a banana thaw was inadvertently discovered, which should be the most used banana in the seen banana thaw. This translates to a maximum of 100 grams of banana meat for 2 eggs and up to 40 grams for the rest. Try it! A fat banana peels about 150 grams, uses 100 grams and stuffs the rest in the stomach. Oil and a lot of bananas are an important part of the yolk paste, and sugar is not so sweet, and sugar is no longer needed. Think of the sweetness of the bananas, subtracting the sugar from the proteins without permission, just as long as it's normal for two eggs of chrysanthemum. Can't imagine the impact of this amount of bananas on Chi Fung? Apparently not, the cake is good. A lot of bananas give the fragrance of wind, fortunately less sugar, sweet enough。
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for It's a really big banana twilight cake
1
Material: 2 eggs, 25 grams of sugar, 1/8 spoons of salt, 60 grams of cheap powder, 100 grams of bananas and 25 grams of corn oil。
2
Bananas go plaster。
3
Add oil, mix evenly。
4
Sift in low-band powder, blend。
5
Add yolk。
6
Smash it evenly, back up。
7
The proteins were tumbled into thick bubbles, three times with sugar。
8
Get a little bend in the state。
9
Take a third of the protein to the yolk paste, and mix it。
10
Rewind the protein。
11
Flip and mix。
12
Down into a 6-inch living base circle model, flattening the surface and shaking bubbles。
13
Put it in the oven, mid-level, 150 degrees of fire up and down, approximately 35 to 40 minutes of roasting。
14
When you're out of the oven, you rebut it。
15
It's completely cooled and turned。
16
Strip。
17
Cut and eat。It's a really big banana twilight cake Make Tips
People who like to be sweet can put sugar in the yolk paste according to their taste. It is not appropriate to circle the paste so that the bubble does not affect the start of the cake. The timing and vibrancy of the baking needs to be adapted to the actual situation。