Oil free banana, honey bean and chiffon

Oil free banana, honey bean and chiffon

Introduction:

"There are not many Qifeng cakes made from bananas, so he added and reduced some of them according to Qi Feng's previous practice, and made a prescription. It's oil-free and low sugar. It's basically no burden to eat. The taste is sweet and soft, but the amount of water seems to be a little too much, so milk should be free

Production steps:

Step 1: peel the banana, put it into the fresh-keeping bag and press it into mud with rolling pin

Step 2: put it into a bowl, pour in the milk and stir well (milk can be dispensed with)

Step 3: separation of egg white and yolk

Step 4: put 3 egg yolks into banana puree and stir well

Step 5: sift in low gluten flour twice and mix well

Step 6: add white vinegar into egg white, add sugar in 3 times, beat until hard foaming

Step 7: scoop 1 / 3 protein into egg yolk paste and mix well

Step 8: pour back the remaining protein and stir well

Step 9: add the honey beans and stir

Step 10: pour into the mold and shake out bubbles

Step 11: preheat the oven, bake at 140 ℃ for 25 minutes, then bake at 170 ℃ for 25 minutes

Step 12: take out the buckle, cool and demould

Materials required:

Low gluten flour: 80g

Banana puree: 220g

Yolks: 3

Egg white: 4

White granulated sugar: 10g

Milk: 20g

Honey beans: 70g

White vinegar: 5 drops

Note: protein should be sent in oil-free water basin. You need to stir the cake paste by stirring

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet