Banana early cake
By VicentaLakin
Today, a banana cake, sweet and soft, baked and smelled like cotton, tasted so softly and tasted so good with strong bananas. If you have a banana that you can't eat, you can consume it with this recipe。
Recipe Recommendations
- eggs of 4
- vegetable oil 35 grams
- banana 1 piece
- lemon juice 6 grams
- low-gluten flour 50 grams
- white granulated sugar 50 grams
- salt 1 gram
- sweetening
- baking
- several hours
- senior
Steps for Banana early cake
1
One, three eggs, separate proteins from yolk, and a membrane in the freezer. It'll be easier to get rid of
2
We'll make yolk first, a banana in pieces, three grams of lemon juice, 35 grams of vegetable oil, three yolks and one full egg。
3
Just turn on the shredder and do it in a flat paste。
4
Put the egg paste in the tub and sift it into a low-banded flour 50 grams and salt 1 grams。
5
Smuggle to non-particle slide。
6
And then we're going to do the protein paste, we're going to take out three of the frozen proteins, we're going to add three grams of lemon juice, and we're going to have a little bit of an eggbeater。
7
White sugar, 50 g, three times in the form of a breakout and three times in the form of a bubble, a bubble and a bubble。
8
Protein is sent to 6-7 bubbles, i.e. lifting a small, slightly bent, elastic angle of an egg-beater, that's all。
9
Take a third of the protein paste and add it to the yolk paste, with a shaving knife and a smooth flip。
10
And then we'll put all the tumbled paste in the protein paste。
11
Keep slashing it gently and evenly。
12
Put the mixed paste from 20 centimetres and all of it in the mold, then bring it down, and shake it down and drop the bubble。
13
Into the large oven, the oven is preheated at 140°C and can be baked for 50-60 minutes at different temperatures per oven, bearing in mind the last few minutes of viewing the oven。
14
BANANA EARLY CAKE, FINISH O
15
Just out of the oven full of fragrance, super soft。
16
Tastes soft like cotton and smells like strong bananas。Banana early cake Make Tips
1. When blowing up the protein plume, remember to use a low-speed circle so that the plume would be more subtle. The last 10 minutes and then a tin sheet of paper will prevent the burning of the surface. I'm using an eight-inch round model, because it's a living-dependant mold, and there's a possibility of water leaking in, so I'm going to wrap it out early, paint it inside, and put a layer of oil on it, which would be more appropriate。