Chinese Food
Banana pound cake
(156942 views)
My mother bought vegetables from the market and brought back two big bananas. Bananas taste sweet. Eating them directly has the effect of moistening the intestines. But if they are mashed to make cakes, the taste is also very good. And because of the high sugar content in banana, it can also reduce the sugar content in cake. After thinking about it, I went through several baking books and finally decided to make this banana pound cake. It's a pound cake. But the butter in this recipe is not too much. Two bananas are a little more. The cake paste is thinner. But because of the effect of baking powder, it's not bad. The cracks are also very beautiful. This banana cake has nuts and dried fruits such as walnuts, cashews and blueberries, which makes it more nutritious and more solid in taste. Breakfast or two pieces in succession. Have a strong sense of satisfaction.
Cooking ingredients
Cooking Steps
Step1:All the materials are ready - Jinlongyu low gluten flour. Two big bananas. The flavor is more mellow with the ripening point. Fine granulated sugar, non aluminum baking powder, butter, eggs, rum, lemon juice, walnut cashew nuts and other dried fruits (cut into small pieces). Dried fruits (raisins, cranberries and blueberries
Step2:Mix the low gluten flour and baking powder and sift them. The golden dragon fish cake I used is made of wheat flour. 100% high quality imported wheat. The flour is fine and delicate. The purpose of sifting is to mix baking powder evenly in the flour. At the same time, it is also to increase the air in the flour and make it more fluffy
Step3:Use a spoon to press the shallot into a mud shape. The more delicate it is, the better. Then add rum and lemon juice. Mix well. Put a little flour into nuts and dried fruits. Dip the surface with flour. This can better mix with the batter. Leave no space. Sift the excess flour back into the flour bowl
Step4:Beat the butter softened at room temperature into a smooth shape like mayonnaise with a hand beater. Pour in 30g of sugar and beat well
Step5:The butter with added sugar is lighter in color, slightly larger in volume and fluffy in state; the yolk is added twice
Step6:The butter paste with egg yolk is lemon yellow, fluffy and sticky; put aside after beating
Step7:Whisk the egg white with an electric beater at medium speed. Add sugar twice until it is straight and sharp
Step8:Take 1 / 3 of the albumen paste and put it into the yolk paste. Stir well
Step9:Sift in 1 / 3 powder. Mix evenly with scraper
Step10:Pour the mixed batter back into the albumen paste basin, mix well, then sift in the remaining flour, and mix well
Step11:Take a scraper batter and put it into the banana batter. Stir well, then pour it back into the large batter basin. Stir well
Step12:Pour nuts and dried fruits into banana batter. Stir well
Step13:Clean the nonstick cake mould in advance. Pour the cake paste into the mould. 8 points full. After the surface is flattened, pull the middle part towards both sides. Slightly concave
Step14:Put the batter into the middle and lower layers of the preheated oven. My oven is a hidden down heating tube. So I put it in the middle and lower layers. If it is an open tube, it can be placed in the middle layer of the oven. Calculate the preheating time according to the situation of the oven. Don't let the batter and other ovens. Heat up 180 degrees and heat down 210 degree
Step15:
Step16:
Cooking tips:1. There are differences in size and length of banana. The dosage can be slightly adjusted. It is appropriate to use about 220g; the sugar consumption of this pound cake is 10 g less than the original recipe. But the finished product is still very sweet. Adjust the amount of fine sugar according to the maturity of banana and the taste you like; if you want to reduce the amount of fine sugar, you can reduce the sugar content in the butter and egg yolk paste; 2. The method of sending protein and Qifeng egg The protein method of cake is the same; 3. If you brush a layer of sugar water after baking, the taste of cake will be wetter; there is no problem if you do not brush it; 4. You need to choose a special mold for pound cake, or brush a layer of butter and flour in the mold, which is conducive to demoulding; 5. Pound cake will not be bad if it is kept in refrigerator for several days, and the longer it is put, the better flavor; 6. The baking time and temperature depends on your oven The actual situation and the use of mold size depth to adjust. There are skills in making delicious dishes.
