Banana cup cake (divided egg method), can make 12 medium cup cakes.
Mix banana puree, salad oil, salt and 3 egg yolks evenly. Sieve 50 g of low-gluten flour and mix well.
Add a few drops of white vinegar or lemon juice to the three proteins, add 50 grams of white sugar three times to neutral foaming (the egg head is lifted from the protein to bring out a long straight angle, which is also when I am doing a hurricane The status of the pass).
Mix 1/3 of the protein into the egg yolk paste by mixing, then mix all the proteins and mix them evenly.
Sift 50 grams of low-gluten flour into the egg paste and mix well by mixing.
Divide into 12 medium-sized paper cups and bake for about 30 minutes at 140 degrees.