Banana Chiffon

Banana Chiffon

Introduction:

"It's a cake made to deal with the two ripened bananas left at home. I didn't expect that this cake gave me a surprise. The taste of ripe banana is very strong, at least I don't like it very much, but when baking, the sweet smell lingers, not thick or light, just right. The whole room is filled with banana fruit fragrance mixed with egg fragrance. It's very fragrant! Xiao Yang grabbed the cake when it was turned upside down to cool it. Fortunately, it was not too hot. The child's hand was OK. Instead, he dragged the cake to the edge of the baking net. The middle of the cake was just knocked on the right angle of the baking net. He thought that the cake would be disfigured. He turned it over and saw that there was a mark on the right angle, but it was not broken. I still went back to cool it, thinking big No, I don't want to take a picture of the whole cake. I didn't expect that when I finished my lunch, I felt the cake and let it cool completely. When I turned it over, I found that the right angle trace had disappeared. The resilience was quite good. For a moment, I took a few photos while there was still a little sunshine at noon, and then I went to ask the kids to come for dinner. At noon, before going to school, Dahang couldn't help but take a piece to eat. He took a bite and said, "Mom, banana tastes delicious, and it's sweet! I like it. Eat it well Ha ha, I must have forgotten how sweet the ripe bananas are. I must have lost their sweetness. If you don't like sweetness, you can add 20 grams of sugar to the egg yolk to reduce 5-10 grams, and the taste will be lighter. I'm quite satisfied with this cake. It doesn't crack and doesn't retract. The air chamber is very uniform, and the whole cake is very high. When it comes out of the oven, it's even higher than the cake mold. When it's cooled, you can see that the edge of the cake is even with the mold. "

Production steps:

Step 1: 2 bananas, peeled and rolled into mud (weighing 88g after peeling)

Step 2: Add 20 grams of sugar, 50 grams of milk and 50 grams of salad oil into a clean and waterless pan, stir with egg pump, and mix until completely fused, milky white

Step 3: add banana puree and stir well

Step 4: add the separated egg yolks one by one and stir well

Step 5: add the sifted low flour, and stir with egg to remove the particles

Step 6: set aside the fine batter

Step 7: add a few drops of white vinegar or lemon juice to the protein, add white sugar into the protein in three times, turn to low speed after medium speed until dry foaming

Step 8: scoop 1 / 3 protein into the egg yolk paste and mix well

Step 9: pour the mixed egg paste back into the albumen bowl and mix well

Step 10: pour the mixed egg paste into the eight inch cake mold, knock a few times to shake off the big bubbles in the paste, smooth the surface slightly with a scraper, send someone to preheat the lower layer of the 130 degree oven, bake for 25 minutes, turn the heat up and down for 165 degrees, bake for another 25 minutes, drop it out of the oven, and then buckle it on the baking net to cool completely before demoulding

Step 11: This is the last three minutes of baking

Step 12: after cooling completely, you can see that the cake body is flush with the mold

Materials required:

Protein: 5 (about 160g)

Fine granulated sugar: 20g (into egg yolk paste)

Yolk: 5 (about 80g))

Banana: 2 (88g after peeling)

Low gluten flour: 90g

Milk: 50g

Salad oil: 50g

White vinegar or lemon juice: a few drops

Note: Tips: 1. The basin containing egg yolk and protein must be oil-free and dry. 2. When mixing egg yolk, you can use medium speed at the beginning. When adding sugar for the last time, it is close to wet foaming. At this time, turn low speed to stir, and the protein bubbles will become more delicate and rich. 3. When mixing egg yolk paste, you should mix it carefully and patiently until it turns yellow You can't see the filaments.

Production difficulty: ordinary

Baking technology

Production time: one hour

Taste: Fruity