Name: Banana Chiffon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 45g Ripe banana; 25g milk; 30g yolk; 22g Corn oil; 45g Low-gluten flour; 36g Caster sugar; 70g protein; 1/8 teaspoon salt; 1/2 tsp Baking powder; 1/8 teaspoon Cream of tartar

Banana Chiffon Cake

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

A banana is a kind of snack without stopping. After the banana muffin, come another soft chiffon. There is no ready-made recipe at hand, so I adapted it from Teacher Meng’s pumpkin chiffon. Pumpkins and apples are all converted into bananas, while orange juice becomes milk. Ms. Meng’s pumpkin chiffon was transformed into a banana chiffon.
Ashamed, from passion fruit to mango. . . . Until Banana, Teacher Meng’s Pumpkin Chiffon has been adapted N times, but the original version has never been made once. I never knew what Mr. Meng’s pumpkin chiffon tasted like, but. . . . Banana chiffon is pretty good. . . "

Banana Chiffon Cake

1. Materials

2. Banana peeled and cut into sections

3. Rolled into mud

4. Add milk

5. Stir well

6. Egg yolk with 12 grams of sugar and salt

7. Stir well

8. Add banana milk paste and oil

9. Stir into a homogeneous liquid

10. Mix flour and baking powder, sift into the egg yolk

11. Mix well in irregular directions

12. Pour the tartar powder into the remaining sugar

13. Mix well and set aside

14. Whisk the egg whites into a thick bubble, add the tartar powder and sugar mixture in three times and beat

15. 9 distribution status with small hook

16. Take one third of the egg white and add it to the egg yolk paste

17. Mix slightly

18. Add the remaining egg whites

19. Mix into a uniform batter

20. Pour into a 6-inch round mold, shake the surface flat, and knock out large bubbles

21. Put it in the oven, the middle and lower level, the upper and lower fire 140 degrees, bake for about 40 minutes

22. Out of the oven, immediately back down

23. Turn it over after cooling

24. Demold

25. Cut into pieces

Tips:
When mixing the batter, stir in irregular directions to prevent the flour from becoming vigorous and affecting the taste.
When mixing egg whites, pick up from the bottom and stir to prevent defoaming.
The baking time and firepower need to be adjusted according to the actual situation of the oven.