A fast-hand banana rice cake
By VicentaLakin
The family has a banana-friendly diet, so it happens to be in a Texas farmer's blog when they see the cake and plant grass. And this grass grew almost a year ago at my place how lazy I am! Only today did you know that the cake is really soft around here. Tossing this formula, the oil-man's oil-paper model, 18 whole... ..and I changed the basin in the middle of it... ..and I said I couldn't. And I've lost one third of the sugar volume, and I'm still sweet and it looks like I'm getting less and less sugar-resistant and the admiration of a young student for eating sugar is really growing as my sugar-resistantness declines
Recipe Recommendations
Steps for A fast-hand banana rice cake
1
Bananas go to the skin with a spoon, which can be ignored with small particles, without special detail
2
45 seconds of a microwave with a softener of butter
3
Butter with milk, eggs, sugar and cream
4
Powdered rice, powdered powder, mixed with banana mud
5
Add liquid to the powder and mix it with an egg pump or chopstick into a smooth-sliding non-silver powder particles (banana particles are acceptable)
6
The oven is 175 degrees preheated, the face is 8-9 full, 20-25 minutes in the middle of the ovenA fast-hand banana rice cake Make Tips
1. Metal molds are recommended, preferably fluted tart molds or standard egg tart molds. Grease the molds before use to prevent sticking. Since metal conducts heat on all sides, the result looks very good after unmolding. If you use parchment paper with silicone molds, the sides won't heat up, so the shape will basically be lost once peeled off... 2. Glutinous rice flour is sticky, so even if it expands during baking, it will shrink back due to this stickiness. Therefore, it is best to fill the molds 80-90% full, otherwise they will be too hollow... Given this, I honestly feel that baking powder is unnecessary. However, if anyone wants to try using it, I suggest proceeding with caution...