Banana coconut marion
By VicentaLakin
I used to hate to eat marfins, and they were very strong and very bad. Later, it was discovered that marfins with butter would be a little softer, but this cake is also more hot. Now, when you find a formula that uses salad oil to make marfins, it's easy, saves the most important thing, it's good taste, it's soft inside of the souffle, it's cold and it tastes like sponge cake, but it's not hard. One of the important ingredients for making maffane cakes is powdered powder, evenly mixed with flour, which makes the cake soft. If you don't, the cake is real, and the difference is real。
Recipe Recommendations
- eggs of 4
- sugar 60g
- condensed milk 30g
- banana 1 piece
- salad oil 100g
- low powder 160g
- baking powder 4g
- coconut 2g
- sweetening
- baking
- an hour
- ordinary
Steps for Banana coconut marion
1
Add sugar to the eggs, mix。
2
Add salad oil, mix。
3
Low powder and powdered powder are evenly mixed and sifted into the basin。
4
Cross it up to probably dry powder。
5
Put the paste in a six-gauge non-glazing sculpture and put the banana slice in the middle of the paste。
6
The surface is covered with coconuts, the oven is preheated, and it is baked at 180 degrees for 25 minutes。Banana coconut marion Make Tips
1. Eggs and sugar, followed by salad oil, are subjected to a very uniform beating at every step. But flour does not need to be overmixed, otherwise it is easier to stretch. Bananas are better cut thin, I cut thick, and it's in the baking. Low powder must be evenly mixed with powdered powder in advance so that the cake can be soft. 4. The moulds used are gold six-gauge cups that are not sticky。