Banana Sweetheart Chiffon Oil Free Edition

Banana Sweetheart Chiffon Oil Free Edition

1. Preparation: 80g flour is sifted in advance.

2. Use a rolling pin or the back of a spoon to press 120g of bananas into puree.

3. Add 50ml of milk to the mashed banana and mix well.

4. The mashed banana is in the state shown in the figure after mixing.

5. Add half of the sugar (37.5g) to 3 egg yolks and mix well.

6. Beat with a whisk until the volume becomes larger as shown in the figure, and the color becomes whitish.

7. Add the banana puree obtained in 4 in 3 times, and mix well.

8. Add the sifted flour in 3 times and mix thoroughly.

9. The egg yolk paste at this time is in this state.

10. In another clean basin, add 4 egg whites in portions with the remaining half of the sugar and beat until dry and foamy.

11. Scoop a part of the beaten egg white back into the egg yolk paste, and stir evenly from the bottom up with a rubber spatula (do not draw a circle).

12. Pour the mixture evenly 11 back into the egg whites, and stir quickly evenly.

13. The mixed chiffon paste is in this state.

14. Put it into the mold, shake it twice, immediately put it into the preheated oven, and heat the upper and lower levels at 160 degrees for about 40 minutes.

15. When it's in the roasted state, immediately put it down on the mouth of the drink cup and let it cool completely.

16. The cool chiffon is carefully demolded with a stripper knife.

Tips:

How to eat later depends on personal preference, and it’s good if you don’t add anything.