Qifeng Banana Cake

Qifeng Banana Cake

Introduction:

"Bananas make me buy too many at one time, but I can't put them away. I want to make a banana Qifeng cake. The last two Qifeng cakes are not very successful, and I'm not willing to make a snack. Come on, make it again. Failure is success. Mother, it's really worthy of me this time. It's really successful. The aroma of eggs is wrapped with the aroma of banana. It's really delicious."

Production steps:

Step 1: get the materials ready.

Step 2: separate the egg white and yolk into two oil-free and water-free basins.

Step 3: add corn oil and banana puree into the egg yolk, and beat evenly with the egg beater at low speed.

Step 4: sift the egg yolk paste into the medium flour and corn starch three times, and stir evenly.

Step 5: add salt to the protein, beat at low speed to form a fish eye bubble, add 1 / 3 sugar and continue to beat.

Step 6: when the protein is beaten to a slightly viscous wet foam, add 1 / 3 sugar, and the beater continues to beat from low speed to high speed.

Step 7: add the remaining 1 / 3 sugar to the protein for the third time, and the protein will form a round sharp corner.

Step 8: mix the egg yolk paste and 1 / 3 protein evenly.

Step 9: pour back 2 / 3 of the protein cream and mix well to make a cake batter.

Step 10: pour into the 8-inch cake mold, preheat the oven 150 ℃ for 5 minutes, shake the mold twice before entering the oven, and shake out big bubbles.

Step 11: put it into the oven preheated at 150 degrees, count down two layers, bake for 50 minutes, and then come out of the oven.

Step 12: finish baking the freshly baked cake.

Step 13: release the mold after cooling.

Step 14: cool and cut into pieces.

Materials required:

Medium flour: 80g

Corn starch: 20g

Eggs: 5

Corn oil: 20g

Salt: 1g

Sugar: 50g

Banana: 1

Milk: 60g

Note: 1. There must be no oil and no water in the egg beater and the egg basin; 2. The protein must be beaten in place until it is hard and foamy, that is, it can be sharp when lifting the egg beater; 3. The batter must not be circled, but should be stirred; 4. Bake at low temperature, cool thoroughly, and then demould.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet and sour