Banana Chiffon

Banana Chiffon

Introduction:

"The taste of Qifeng has always been my favorite. When I add bananas to make a banana Qifeng bar, it's full of fragrance when baking. I think people who eat the delicious food will also feel good."

Production steps:

Step 1: separation of yolk and egg white

Step 2: add salad oil to egg yolk and stir well

Step 3: add the banana puree to 2

Step 4: add the banana puree to 2

Step 5: continue to add milk

Step 6: sift the low gluten flour and salt into the egg yolk batter

Step 7: scrape and mix evenly with scraper

Step 8: add white granulated sugar into the egg white three times, beat with the egg beater until hard foaming, that is, lift the egg beater to show the upright tip

Step 9: soak one third of the protein into the yolk paste

Step 10: stir well and pour back into the remaining two-thirds of the protein foam

Step 11: turn and mix evenly with scraper, do not stir in circles, it is better to draw "8"

Step 12: pour the batter into the mold, shake out the big bubbles, put it into the oven with 170 ℃ preheating, and bake for 40 minutes

Step 13: take out the buckle and demould it after cooling

Materials required:

Banana: 80g

Milk: 25g

Sugar: 35g

Low gluten flour: 75g

Salad oil: 40g

Eggs: 3

Salt: a little

Note: 1. Don't stir the batter in circles. It's better to mark "8" or "Zhi". 2. Choose a riper banana to make it more fragrant

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet