Banana Cranberry Chifeng cake

Banana Cranberry Chifeng cake

Introduction:

"If you eat too much of the original flavor Qifeng, I'll trade it for this banana Cranberry Qifeng. It tastes really good."

Production steps:

Step 1: prepare the required materials, separate the eggs, and drop 5 drops of lemon juice into the egg white.

Step 2: add lemon juice to banana and press into mud with fork.

Step 3: press the banana puree as shown in the picture.

Step 4: sprinkle 1 / 2 teaspoon of low gluten flour on the dried cranberries, mix well, and then pour out the surplus flour.

Step 5: add the sugar into the egg yolk and mix well with the manual beater.

Step 6: add salad oil and stir well.

Step 7: add banana puree and stir well.

Step 8: sift in the low gluten flour and mix well until there are no particles in the batter.

Step 9: add milk and stir well.

Step 10: add the sugar into the protein in three times to beat until hard foaming.

Step 11: add 1 / 3 protein cream into the egg yolk paste and mix well.

Step 12: pour the batter into the remaining protein cream and mix well.

Step 13: add dried cranberries, stir with scraper, mix well.

Step 14: pour the batter into the 8-inch mold, wipe the surface with a scraper, and shake the mold a few times.

Step 15: preheat the oven at 160 ℃ for 10 minutes, put the mold above the bottom of the oven and bake at 160 ℃ for 50 minutes.

Step 16: put it on the bottle to cool.

Step 17: the cake can be demoulded after cooling. The strong banana flavor and cranberry taste are really good.

Materials required:

Protein: 160g

Egg yolk: 80g

Fine granulated sugar: 50g

Salad oil: 40g

Banana: 160g

Lemon juice: 5 drops

Low gluten flour: 60g

Milk: 15g

Dried Cranberry: 30g

Protein cream: moderate amount

Note: banana puree should be pressed delicately, if not, it will affect the overall texture of the cake.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet