Banana Chocolate Cake

Banana Chocolate Cake

Introduction:

"It's a small cake with a very low failure rate. If you are interested, you can try it."

Production steps:

Step 1: crush banana with fork, add condensed milk and stir well. It's banana paste.

Step 2: cut the salt free butter into small pieces and soften it at room temperature (never melt it into liquid by heating it in water). Add the powdered sugar, first stir with a rubber scraper, and then stir with an electric egg beater to make the volume expand.

Step 3: add the egg yolk into the banana paste, and stir it with an electric beater to form a paste. Add several times to the butter paste.

Step 4: sift low gluten flour, baking soda powder and sugar free cocoa powder. Use a rubber scraper to stir in an irregular way (to prevent gluten in the batter).

Step 5: in the process of stirring, you will find that the batter is too dry. Add a small amount of milk several times until it becomes sticky (you can't see the dry powder, the batter feels elastic, not liquid). At this time, you can try the taste of batter. If it is not sweet enough, add some powdered sugar or condensed milk.

Step 6: oil the mold (corn oil or salad oil), sprinkle a small amount of flour, and pour out the excess powder. This is convenient for film removal. Put the batter into the decoration bag, vertically and squeeze into the batter. (this is better than using a rubber scraper directly to squeeze the air out)

Step 7: dip clean fingers with corn oil or salad oil, press flat, and then sprinkle some high-temperature chocolate for decoration.

Step 8: preheat the oven at 180 degrees for 10 minutes, then bake it at 180 degrees for 25 to 30 minutes. When you come out of the oven, poke it in with a toothpick to see if there is any liquid adhesion. If there is no adhesion, it means it is ripe.

Materials required:

Sugar free cocoa powder: 10g

Ripe banana: one

Condensed milk: 30g

Salt free butter: 65g

Baking soda: moderate

Egg yolk: 1

Milk: moderate

Low gluten flour: 90g

Sugar powder: 30g

Drop shaped chocolate with high temperature resistance: appropriate amount

Corn oil or salad oil: right amount

Note: 1, the choice of bananas must be cooked (that is, the skin has black spots, rich aroma, today do not eat the next day rotten best!). 2. Beat the butter well until it swells. The given quantity can make 14 small cakes (5cm in diameter and 3cm in height). 3. Cake baked immediately out of the oven, do not stay in the oven, keep the humidity is delicious. 4. The dosage of baking soda powder is less than 0.5g, which is mainly used to neutralize the sour taste of materials. If you can't buy it, you can't use it. It's just a little sour. 5. If there is no powdered sugar, use a small amount of hot milk and the same amount of fine granulated sugar, melt and stir.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet