Low-fat bananas

1

Low-banded flour, powdered powder and soda powder were screened in advance, and the black gallon was immersed in water for 30 minutes before cutting down Ding。

2

After the banana went to the skin, it was placed in a fresh bag, which was crushed into mud with a crutches。

3

The basin is mixed with scattered egg fluid, corn oil, milk and sugar。

4

Add banana mud evenly。

5

Sifted low-banded flour blends and black gallons。

6

Fast and evenly rolled with a rubber razor, so that the powder material can be humid in a crude state. Remember to overwrite it or it'll affect your taste

7

Load the mold immediately, 60, 70% full. An oven, mid-level, top-fire, 20 minutes with light yellow on its surface。

8

It's fresh

This muffin is made using the traditional method, which was the original and popular technique when muffins first appeared. Even today, it remains popular in many regions, such as Australia. When making muffins with the traditional method, only vegetable oil is required. Butter can also be used, but it must be melted to a liquid state, just like vegetable oil. ① The basic process of the traditional method is: Thoroughly mix all the wet ingredients (oil, milk, eggs, etc.) in one bowl, and in a separate bowl, thoroughly mix all the dry ingredients (flour, salt, baking powder, sugar, etc.). Then, combine the two mixtures and stir until just combined, pour them into the molds immediately, and bake. ② Note: The wet and dry mixtures can be stored separately for a long time. However, once combined, they must be baked immediately, or it will affect the muffins' ability to rise. ③ Advantage: The method is very simple. ④ Disadvantage: The resulting muffins have a relatively coarse texture and are not as delicate as cake. Therefore, in many baking books, muffins are not classified as 'cake' but are instead categorized as 'quick breads'.