Banana Chiffon Cake
1.
Prepare two basins, no oil and no water.
2.
Prepare all necessary ingredients.
3.
Choose bananas that are more ripe and pressed into puree. About 90 grams.
4.
Whisk the egg whites, prepare 60 grams of soft white sugar and add them in three times. The whisk can be used to whip the egg whites in a circle in the basin, that is, turn it clockwise. First use an egg separator to separate the egg whites from the yolks, and put them in two pots. Add a little white vinegar, about 3 drops, to the egg whites, and stir with an electric whisk at a low level, as shown in the picture, in a fish-eye bubble state, and add 20 grams of soft white sugar. Keep going.
5.
When the meringue paste is relatively delicate, as shown in the figure, add 20 grams of soft white sugar and continue to pass it on a low level.
6.
Whip the egg whites until slightly coarse lines appear, add 20 grams of soft sugar, and continue to whip.
7.
Beat the egg whites to a hard state, pick up the whisk, the egg white on the egg beater is in a short triangle shape, and the egg white paste in the basin is also in this state.
8.
At this time, the oven can be preheated, and the upper and lower fires can be preheated at 180 degrees. About 5 minutes, some ovens will have a preheat switch. Add 30 grams of soft white sugar to the egg yolk, draw a "Z" shape with a manual whisk, and mix gently.
9.
The 40 grams of corn oil and 40 grams of pure milk in the bowl are fully whipped with a manual whisk. This is very important. The milk and oil will be fully emulsified first, and then add the egg yolk paste and mix well.
10.
Add the mashed banana, stroke in a "Z" shape and mix well.
11.
Sift the low-powder a second time, add it to the egg yolk paste, swipe in a "Z" shape and mix well, gently to avoid gluten.
12.
Take one-third of the egg white and add the egg yolk batter, shovel the spatula from the front to the opposite side, and stir to the left until the batter falls back to the "9" o'clock direction. Compare the pot to a clock, remember not to make a circle. Turn the pot to the right with your left hand once every time you turn. So repeatedly.
13.
Then pour the mixed batter into the bowl of protein paste, and continue to mix well in the same way. During the whole process, the action is light and fast, stop, it is easy to defoam after a long time, and it is also easy to defoam when making a circle. The defoaming batter makes the baked cake not easy to grow taller.
14.
Pour the batter into an 8-inch mold, and pour the batter about 20 cm away from the mold. Pick up the mold and vibrate it down two or three times to vibrate large bubbles. When you vibrate, you will see small bubbles emerge. When the bubbles are vibrated, the bottom of the baked cake will be flat and will not sink.
15.
The temperature of the oven is based on your own oven. If you adjust it to 145 degrees, it will bake, then you will have to lower it next time. It is best to use an oven thermometer, of course, you don’t need to use it if you master it. The temperature of the oven used by the editor is: the upper and lower fire 135 degrees for 50 minutes. Turn to 145 degrees and roast on the upper and lower heat for 15 minutes. After it's out of the oven, pick up the cake and shake it upside down on the wire rack. After cooling down, gently push up from the bottom of the cake mold, and the cake can be unmolded. It's so fragrant, a cake that is not greasy to eat!
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