The hurricane has done a few things, and it has never reached the taste that you want. Because I personally prefer to eat softer, I felt a bit too dry before I made it. I didn’t feel satisfied with the recipe of Xiao Yan’s teacher this time, but since I have been unable to understand the temper of my oven, it’s still not enough. The heat, the waist, but in this case, the chocolate and banana match is very attractive, even my people who do not like to eat banana cake like it, haha. If you have a chance to try it, Xiao Xiao’s formula will not be disappointing~ If you don’t take the process map, use the pictures on the book to make it up. PS, the amount on the book is 20cm, I use six inches. So the material is halved.
Prepare, peel the banana, use a manual egg beater to grind it into small pieces, do not need to grind into mud! After adding lemon juice A, sift through the sieve, filter out the lemon juice, and leave the bananas for use. PS: Don't over-mature bananas that can squeeze out water, because it will make the cake appear big hollow.
Cut the chocolate and sift it to remove the powdered chocolate.
The protein and egg yolk are weighed separately, and the protein is frozen to partially freeze it. After the egg yolk A is added with granulated sugar A, it can be broken up with the egg beater until the color is white. Do not stir too much.
Add the salad oil to the hot water and mix well, then pour it into the egg yolk paste and mix well.
Sift the flour and baking powder, stir quickly, stir until you can't see the dry powder, don't over-mix. Introduce banana puree and mix gently
Remove the protein from the refrigerator and leave the protein in a slightly frozen state. Don't ice too hard. Add lemon juice B and a small amount of fine granulated sugar B to start the protein.
Use the egg beater to quickly send it for four minutes, hit the protein light and fluffy, add one-half of the remaining sugar, and then quickly send it for 30 seconds, add the last remaining sugar, and then play for 30 seconds - 1 minute, hit the egg head You can wear a small elastic hook at the end of the meringue. Do not over-expose.
Take one-third of the protein to the egg yolk paste and stir it evenly with a manual egg beater. Pour all of it into the remaining protein, add the chocolate crumbs, and quickly mix it with a spatula for 30-35 times.
Pour the stirred cake paste into the mold and gently shake out the air and large bubbles. 180 degrees 35-40 minutes, immediately after the release of the buckle, or it will retract very much.
The temper of each oven is really different. Please set the time and temperature according to your experience. Teacher Xiao Xiao often said that putting the cake into the cake will cool the air inside, so I preheated it at 200 degrees and the cake was put into the oven. Recall 180 degrees. Hurricane cracking is normal. I don't think it is normal without cracks. I see people say this, haha. But if you feel that the color is too dark and you don't have enough time, use a tin foil to gently cover the cake. I heard that when the roasting was raised to the highest, some retraction was a familiar performance. I judged this. However, I am a little too anxious, too early to come out, so it is a little retracted, everyone to grasp the time, do not like me. T^T... Anyway, follow Xiao Xiao’s teacher step by step, even if there are few failures, it will not be too far away. In addition, if someone cares about baking powder, you don't have to try to make a difference. Let me know after the test. O(∩_∩)O