#柏翠大赛#romantic Cottage

#柏翠大赛#romantic Cottage

1. Put the ripe bananas in a bowl and crush them with a fork, add the egg liquid and milk, put them in a mixer to puree, and pour them into a small pot.

2. Heat on a small fire, stir while heating, remove from the fire when it is thick, and put it in the refrigerator after cooling. Chop the red dragon fruit, put it in a blender and puree it. Heat it on a low heat in the same way. When it is thick, remove from the heat. Add 2 grams of gelatine powder and stir evenly. After cooling, put it in the refrigerator for later use.

3. Separate the egg whites and yolks, put the egg whites in a water-free and oil-free basin, beat the egg yolks in a bowl, add corn oil three times, stirring well each time, and then add the next time.

4. Add milk and mix well.

5. Sift in the low-gluten flour and mix it evenly with a Z-shaped hand whisk.

6. Stir into a smooth and delicate egg yolk paste for later use.

7. Add a few drops of lemon juice or white vinegar to the egg whites. Whisk at low speed while turning the egg white bowl counterclockwise.

8. Add the granulated sugar in an average of three times, beat at a medium speed, and beat until it is foamy. Lift the whisk with an olecranon hook (see the practice of chiffon cake rolls for details).

9. Preheat the oven to 165 degrees, take 1/3 of the egg white paste and pour it into the egg yolk paste, stir evenly with a rubber spatula.

10. Pour 1/3 of the egg white paste into the egg yolk paste and stir evenly with a rubber spatula.

11. Finally, pour the mixed egg batter into the remaining 1/3 of the egg white batter, and quickly stir evenly.

12. Pour from a high place into the pre-prepared baking dish and smooth with a rubber spatula.

13. Put it in the oven, 165 degrees, medium layer, about 18 minutes.

14. Use a small baking tray to take out two square cake slices.

15. Put a piece of cake into the mold, take out the dragon fruit puree and banana puree from the refrigerator, spread a layer of dragon fruit puree, add another layer of cake slice, and then spread a layer of banana puree, put it in the freezer of the refrigerator and freeze for 15 minutes to set.

16. To make cocoa paste, add a little bit of hot water to melt the gelatin powder, add 10 grams of fine sugar, 45 grams of milk to the cocoa powder, heat it on a low fire, and keep stirring. Then pour it evenly on top of the banana paste and put it in the refrigerator for more than 4 hours.

17. Take out the mold, lay a layer of tin foil, buckle upside down on the tin foil, turn it over quickly, cut into 4 pieces on average, and brush clean after every cut.

18. Decorate with matcha biscuits at the end.

Tips:

1. Banana mash and dragon fruit mash can be prepared in advance, and kept in the refrigerator for half an hour for later use.
2. The cake slice can be made by the method of chiffon cake roll, or by the method of sponge cake.
3. This cake needs to be refrigerated.
4. The cake slice itself has a sweet taste, so you don't need to add sugar to make banana puree and dragon fruit puree. '