Health benefits
Eggs: protect eyes and improve eyesight
Bananas: moisturize lungs
Ingredients
Eggs ( 3 ) | Water ( 30g ) |
Cake powder ( 50g ) | Banana ( 50g ) |
Oil ( 30 grams ) | Milk powder ( 6 grams ) |
| Baking powder ( 1g ) | Tartar powder ( 0.5g ) |
Sugar ( 10g ) | Lemon juice ( a few drops ) |
Sugar (protein) ( 30g ) |
Recipe for Banana Savarin Chiffon Cake
2.Separate the egg whites and yolks into two clean, oil-free and water-free basins
3.Add sugar to egg yolks and beat evenly
4.Add water and oil and beat evenly until the oil is emulsified
5.Add banana puree and beat evenly without any lumps of banana puree
6.Mix the flour, milk powder and baking powder evenly, and sift into the egg yolk paste from a high position
7. Stir evenly and evenly, do not stir in circles to avoid gluten
8. Drop lemon juice into the egg whites to remove the smell, add cream of tartar and stir to form fish-eye bubbles
9.Put the sugar into the egg whites three times and beat
10.Beat into stiff peaks until the whisk reaches a small upright peak
11.Put one third of the meringue into the egg yolk batter, stir evenly, and do not make circles to avoid defoaming
12.Pour the mixed egg yolk paste into the remaining egg whites, and stir evenly.Do not stir in circles to avoid defoaming
13.Put the mold in the baking pan.If it is used for the first time or not used for a long time, apply a small amount of oil, it must be a small amount p>
14. Pour in half of the cake batter, shake lightly, then pour in the other half, shake lightly.The silicone mold is relatively soft, and it is not easy to release bubbles when poured in one time
15.Enter Preheat the oven in advance at 120 degrees for 50 minutes, then turn it upside down
16.After cooling completely, tap the mold to release it
17.Moisture-proof on the screen Powdered sugar
18.Finished Picture
1.Crush bananas into puree, the finer the better
Tips
First, making chiffon cake mainly involves beating the egg whites Stir in the egg whites and egg yolk paste.If both are done, the chiffon cake will generally be successful
Second, how long to preheat the oven: When you first open the oven, the baking tube will be red.After the color of the baking tube fades, the preheating is completed.My oven is like this.Dear, you can try it
Third, the oven is different from the oven.How to judge the temperature and time: the smaller the oven, the better the baking time.The lower the temperature should be, the longer the time should be
4.How to judge whether the cake is cooked or not: the chiffon cake will no longer rise after climbing the mold to a certain height.You will find it when a strong fragrance wafts out.The height of the cake has dropped, just bake it for a few more minutes
Five, I am rather wordy, please don’t blame me?
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