Banana chiffon cake
Overview
In full swing, non-stop, a banana and a snack. After the banana muffin, let’s have a soft chiffon. I didn’t have a ready-made recipe at hand, so I adapted it from Teacher Meng’s Pumpkin Chiffon. Pumpkins and apples are converted into bananas, and orange juice is converted into milk. Teacher Meng’s pumpkin chiffon was transformed into a banana chiffon. I'm ashamed to say, from passion fruit to mango. . . . Until Banana, Teacher Meng’s Pumpkin Chiffon has been adapted N times, but never made an original version. I never know what Teacher Meng’s pumpkin chiffon actually tastes like, but. . . . The banana chiffon is pretty good. . .
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Ingredients
Steps
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Materials
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Peel and cut banana into segments
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Crush it into mud
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Add milk
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Mix well
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Add 12 grams of sugar and salt to egg yolks
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Mix well
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Add banana milk paste and oil
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Stir into a uniform liquid
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Mix flour and baking powder, sift into egg yolk liquid
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Mix well in irregular directions
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Pour the cream of tartar into the remaining sugar
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Mix well and set aside
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Beat the egg whites into rough peaks, add the cream of tartar and sugar mixture in three batches and beat
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It becomes a 9 distribution state with a small curved hook
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Take one third of the egg white and add it to the egg yolk paste
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Mix slightly
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Add remaining egg whites
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Mix into a uniform batter
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Pour into a 6-inch round mold, level the surface and make big bubbles
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Put in the oven, middle and lower layers, heat up and down at 140 degrees, bake for about 40 minutes
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Come out of the oven and sell it immediately
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Turn over after cooling
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Demold
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Cut into pieces and eat
