Most of the time, I think its a bit monotonous to make only windy cakes, but Im too lazy to make rolls or other decorations. This is very suitable for lazy people. Its convenient, simple and sweet. Its delicious. This weight can be made into a dozen cupcakes, several people, breakfast and afternoon tea. A cup of milk or soy milk with some fruit is the perfect breakfast.
Food Material List
- 1 Egg 3
- 2 Salad oil 24g
- 3 milk 24g
- 4 Low-gluten flour 50g
- 5 sugar 30g
- 6 Ripe bananas One root
- 1 Protein yolk separation, in fact, the albumen separator is not at all useful, has always been only manual to split the eggs in half, constantly changing sides into the yolk, so that the albumen can be directly in the bowl.
- 2 Bananas are stirred into delicate banana paste with a manual egg beater. Lemon juice is added to prevent the bananas from turning black.
- 3 Egg yolk is dispersed and refueled in stages. Each time, the egg yolk is stirred until there is no oil-water separation at all before it is added to the next time. Add milk and banana paste, stir well and sift in flour. Stir well and set aside.
- 4 Add a few drops of lemon juice to the egg whites and add sugar three times to the wet foam. Because the egg whites will defoam and affect the taste of the whole cake if they are beaten for a long time, the egg yolk paste is prepared before whipping the egg whites.
- 5 Add a third of the protein to the yolk paste and stir it evenly. Then pour it back into the egg paste and stir it completely. Remember to stir it up and down. Dont draw circles. The flour will stiffen, which will affect the taste of the cake.
- 6 Fill the cake paste in a paper cup, each seven cents full. The oven is preheated at 160 C and baked for about 20 minutes. When you see the golden color on the surface, you stick it in with a toothpick and cook it without sticking the cake paste.
Remember to turn it upside down immediately after baking. Otherwise Qifeng will immediately retreat, affecting the soft taste!!
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