Banana Cocoa Qi Feng
By EstelBeer
Recently, I have been keen on using bananas for baking, thinking about how to change the way to toss bananas and create an album. I suddenly realized that it seemed that it was rare to see cakes decorated with bananas, and I happened to see Lulu's banana cheese cocoa cake. I was inspired, so I decided to take the risk and give it a try. After some wild imagination, I decided to seek stability despite danger and honestly stacked the bananas on the surface of the cake. Let's call it decoration!~
Recipe Recommendations
- low powder 120 grams
- cocoa powder 40 grams
- whole egg of 2
- egg yolk of 4
- milk 80 grams
- protein of 4
- banana 1 piece
- white chocolate 50 grams
- corn oil 20 grams
- fine sugar 70 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Banana Cocoa Qi Feng
1
Beat the whole egg and 4 yolks until white and swollen.
2
Sieve in cocoa powder and flour.
3
Add corn oil and milk and mix well with a spatula to form a yolk paste.
4
Add sugar in portions and beat the egg white until dry and frothy.
5
Mix the egg yolk paste and egg white, cut and mix well.
6
Pour into the mold and shake it on the table a few times to remove large air bubbles.
7
Preheat the oven to 160 degrees, bake the middle and lower layers for 35 minutes, turn upside down and cool.
8
Remove the cake and cut off the bulging layer on the surface.
9
Place the cut face down.
10
Add a little milk to white chocolate and melt through water.
11
Place the banana slices neatly on the cake in two circles.
12
Drizzle with white chocolate sauce.