Still Learning to Bake--lemon Banana Muffin
1.
Ingredients: 2 bananas, 2 lemons, half a whole egg, 2 fine sugar, 60 grams, blended oil, 170 grams of milk, 60 grams of low-gluten flour, 200 grams of baking powder, 1 tablespoon of soda powder, 1/2 tablespoon of white sesame seeds. . 3. Beat the whole eggs into a large basin without oil and water. 4. Add the fine sugar and whipped to melt completely before adding the next time, I added in three times. 5. Pour the blended oil. 6. Pour the milk and stir evenly. 7. Plane into the lemon shavings. 8. Squeeze the lemon juice and stir evenly with a rubber knife. 9. Pour in the diced bananas. 10 Sift in the mixed baking powder, soda powder, low powder, and stir evenly from bottom to top with a rubber knife. 11. Pour the mixed egg batter into paper cups, about 8 minutes full. 12. After the oven is preheated, use the upper heat 190 and the lower heat 180 to bake the middle layer for 25 to 30 minutes.
2.
. Peel and dice the banana for later use.
3.
.Break the whole eggs into a large basin without oil and water.
4.
.Add the confectioner's sugar and beat it to melt completely. I add it in three times.
5.
. Pour in the blended oil.
6.
.Pour the milk and stir well.
7.
.Put into the lemon shavings
8.
. Squeeze the lemon juice and stir evenly with a rubber knife.
9.
. Pour in the diced bananas.
10.
Sift in the mixed baking powder, soda powder, low powder, and stir evenly from bottom to top with a rubber knife.
11.
.Pour the mixed egg batter into paper cups, about 8 minutes full.
12.
.After the oven is preheated, use the upper fire 190 and the lower fire 180 to bake the middle layer for 25 to 30 minutes.
Tips:
1. After peeling the banana, it is about 100 grams or so. It is best to choose a ripe banana to produce a better flavor.
2. You can use the ginger wiper to wipe, but be sure to take only the yellow part or the green epidermis, and don't scrape the white fascia to avoid bitterness.
3. Try to beat the whole egg, it is not easy to beat the whole egg. Adding baking powder and soda powder can make up for the lack of defoaming custard. Be sure to stir the egg batter evenly. Stirring in circles will cause the egg batter to defoam. The temperature of the oven is only for reference, or to adjust the temperature and length of time according to your own oven.