I have always liked the fusion of banana chocolate. Eating ice cream is also standard. I like the hurricane. It is the first time that banana and chocolate are blended. After roasting, I am fragrant, using black and smart, which combines the hurricane of banana. Sweet, personally feels very good, Fang Zi is based on the teacher's prescription, because I like this cake, so I will share it with you, like baking, everyone exchanges.
Bananas are made into mud.
The materials are ready to start preparations: 1. Bananas are pressed into a mud with a rolling pin. 2. Low-powder sieved. 3. If the milk is taken out of the refrigerator, it can be heated appropriately. 4. The chocolate pieces are cut into small pieces (I said that I use them.) Handcuffed, cut too hard)
Put the egg yolk into the basin, add sugar, vegetable oil, milk and mix well.
Add the banana puree and mix well, then cut the sieved low-gluten flour with a mixing knife and mix well, remember not to over-mix, so as not to cause the flour to squash. The oven can be preheated at 180 degrees.
Add the protein three times to the sugar and send it. (Note: protein is important for the first time. When the first time into a third of the sugar in the blender to send the protein to the cotton white foam, the second time into the third sugar is recommended in the protein to the volume expansion and whitish, lift up The protein is sticky and dense; the last time the sugar is added has been sent to the wet, that is, there is a big hook when the protein is lifted. Finally, the protein is sent into a hard foaming of 90%.)
Pour one-third of the whipped cream into the egg yolk paste and mix well. Remember to stir the stir-fry, then add one-third to continue cutting. Finally, pour the stirred egg yolk into the remaining protein cream and mix well. At this point, mix the chocolate diced into the batter that has been mixed.
Batter from the higher part into the mold (30-40cm high), smooth the surface.
Into the lower layer of the oven 170 degrees, 45min
Baked is my favorite color
The organization is full.
Adding light cream to eat is also very good. Light cream ratio (10:1 sugar powder)
The temperature of the oven and the baking time are the key to success. The recipe adds a large amount of liquid, so it will be cooked after cooking for a while. The original recipe is not cooked for 30 minutes, and it is safe to bake for 10 minutes. Demoulding is also one of the keys to success. Of course, as long as a delicate and full cake is baked, it is not difficult to demould. I just baked it and immediately baked it, then buckled it on the glass bottle and let it cool off and then demoulded it off. It was not easy to fail completely.