Kwai banana banana rice cake

Kwai banana banana rice cake

Introduction:

"There's a glutinous food lover and banana lover in my family, so I saw this cake on the blog of a Texas farmer and planted grass all at once And it's been growing here for almost a year before I started to pull it How lazy am I?! Today I know that this cake is really crispy around, soft and waxy in the center. It's delicious!! Let's talk about the formula. There are 18 oil paper molds of Rolex I also changed a big pot on the way I am helpless And the amount of sugar has been reduced by one third, I still feel so sweet It seems that my sugar tolerance is getting lower and lower The degree of admiration for Mengmeng's action of eating and turning sugar is really increasing with the decrease of my sugar tolerance

Production steps:

Step 1: peel the banana and press it into mud with a spoon. If there are small particles, you can ignore them. Don't be too thin

Step 2: cut the butter into small pieces, soften and melt in microwave oven for 45 seconds

Step 3: add milk, eggs, sugar and cream to the butter and stir well

Step 4: glutinous rice flour, baking powder, mix with banana puree

Step 5: add liquid into the flour and stir with egg or chopsticks until smooth without glutinous rice flour particles (banana particles are acceptable)

Step 6: preheat the oven at 175 ℃, put the batter into the mold for 8 ~ 9 minutes, and put it into the middle layer of the oven for 20 ~ 25 minutes

Materials required:

Banana (peeled): 160g

Glutinous rice flour: 220g

Sugar: 100g (original formula: 150g)

Milk: 75g

Cream: 47g

Butter: 85g

Eggs: 2

Baking powder: 1 teaspoon

Note: 1, the mold is recommended to be metal mold, the best is chrysanthemum tart mold or ordinary egg mold, before using the mold oil anti stick. Because the metal is heated all around, it will look good after demoulding. If you use oil paper and silicone mold, the metal will not be heated all around, and it will not look good after tearing 2. Glutinous rice has stickiness, so even if it expands when baked, it will shrink back with the stickiness, so it's better to be 8-9 points full, otherwise it will be in space And in view of this situation, I really feel that baking powder can no longer exist However, if you have the same shoes to try, I suggest you be careful

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Fruity