Name: Nut Banana Brown Sugar Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 yolk; 160g Mashed banana; 5 protein; 40g Synthetic Nuts; 1/2 tbsp Lemon juice; 20cc Plain yogurt; 2 tbsp brown sugar; 40cc Rapeseed oil; 90g Low powder; 35g White sugar

Nut Banana Brown Sugar Chiffon

by Big pear

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

It has always been known that the effect of nuts is really great~ In addition to the effect of reducing bad cholesterol, it also contains a small amount of vitamin E to maintain youth, eliminate aging free radicals, promote blood circulation, and protect cells from damage , To combat environmental pollution. In addition to nuts ~ bananas are also very popular nowadays. Familiar family doctors recommend eating more bananas, which can reduce cholesterol and cardiovascular disease, and modern people’s invisible stress and poor sleep ~ eating bananas in moderation can help the brain to produce serotonin, which is said to make people feel happy Comfortable, lively and cheerful.

Nut Banana Brown Sugar Chiffon

1. 1 Put the whole nut into the oven and bake at 150°C for about 10 minutes. After roasting, take it out and cut into large pieces. Spread it on the bottom of the detachable cake mold and spread it evenly.

2. 2 Press the banana into a puree (it doesn't need to be too delicate, it's okay to have a little banana meat), then add the egg yolk, and stir evenly with a handheld whisk

3. 3 In method 2, add lemon juice + yogurt + brown sugar powder in sequence and mix well, then add rapeseed oil in three parts, and mix well each time.

4 Sift the low powder twice and add it to Method 3, stir evenly with a spatula to become a flour-free particle state (do not over-mix to avoid gluten)

4. 5 Take out the egg whites from the refrigerator, add lemon juice, beat with an electric whisk until coarse foam, add white sugar in two portions, and beat until dry and foamy, and the meringue stands upright and has sharp corners.

5. 6 Take 1/3 of the meringue into the banana egg yolk paste, and use a spatula to cut and mix evenly~ Then pour all the banana egg paste into the basin of the remaining meringue

7 Continue to cut and mix to mix evenly, then pour into the cake mold that has been spread with nuts, about eighth full, and gently drop the mold twice on the table to let the air in the cake batter escape

6. 8 into the preheated 160 degree C oven and bake for about 50-55 minutes, during which it is necessary to observe that the covered tin foil will not burn

9 After being out of the oven, lightly drop the baking mold again, and then buckle until the temperature is completely cooled and then release the mold