Banana Muffin Cake

Banana Muffin Cake

Introduction:

"In addition to bananas, other fruits usually don't like to eat, but traditional Chinese medicine reminds fruit that it's not suitable to eat more bananas because of its cold nature. This is a very unhappy thing for Guoguo. When it's OK, Guoguo always asks me to make this banana muffin for him to satisfy his hunger, and I'm willing to do it. One is that muffin is easy to do, and the other is that I love the strong banana flavor and the light milk flavor

Production steps:

Step 1: peel bananas and press them into mud

Step 2: mix and sift the low gluten powder

Step 3: break up the eggs, add oil and milk, and stir gently

Step 4: stir well and add to the pressed banana puree

Step 5: add the sifted powder and stir gently. Do not stir too hard or for a long time

Step 6: put the batter into the muffin cup and fill it with five or six minutes. I'm too full. There are only four muffins left at home.

Step 7: put the batter into the muffin cup. Five or six is enough. I'm full. There are only four muffins left at home.

Step 8: bake the middle layer of the oven at 170 ℃ for 30 minutes until the cake is colored, and then expand and crack.

Step 9: preheat the oven to 170 degrees in advance, bake at 170 degrees in the middle for 30 minutes. Bake until the cake is colored, then expand and crack.

Materials required:

Low gluten powder: 100g

Eggs: 30g

Milk: 65g

Banana: 1

Baking powder: 5g

Plant food: 50g

Sugar: 60g

Precautions: 1. The batter needs to be put into the oven as soon as possible. 2. Must use ripe bananas, the cake will have a strong banana flavor. 3, the production of pastry, if there is no special instructions, never use vegetable oil with a special smell, such as peanut oil, olive oil, etc., otherwise it will seriously damage the taste of the cake. You should choose tasteless vegetable oil

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet