Chinese Food
Novice baking - healthy banana and walnut pound cake (no eggs, no oil and low sugar)
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Pound cake is a kind of cake with simple ingredients and solid taste, because there is no need to send eggs. The primary roaster can also use it. Banana is a natural improver. It can make cake soft. Traditional pound cakes are high in sugar and oil. This cake uses banana instead of butter. It also reduces sugar content, increases walnut chips, and tastes healthier.
Cooking ingredients
Cooking Steps
Step1:Prepare 2 bananas and mash them.
Step2:Sift the flour and put in the banana puree. Add other materials and mix them together to make a cake paste.
Step3:Brush a layer of oil in the cake mould to prevent sticking. This step can be omitted for non stick mould. If there is no special cake mold, you can use toast mold, shallow baking plate, egg tart mold, etc. the shape of the mold is just different. The taste does not affect.
Step4:Pour the cake paste into the mold 8 minutes. Preheat the oven. Heat the middle and lower layers up and down for about 180 ° 40 minutes. Use a toothpick to stick into the cake without any slime.
Step5:If you reserve several pieces of banana on the top of the cake, the baked product will be more beautiful.
Step6:Cut and enjoy.
Cooking tips:Pound cake is not as soft as Qifeng or sponge cake because it doesn't send eggs. In fact, the authentic pound cake is generally called heavy oil cake in the bakery. The texture is like a brick. Banana and baking powder are added to the cake, which improves the taste to some extent, but the taste is still solid. Paoda powder is a kind of compound loose agent. It is also called instant powder and paoda powder. It is mainly used as fast loose agent of flour food. The best choice of foam powder is non aluminum formula. It is healthy and harmless to human body. A little knowledge about Pound Cake - pound cake is made of butter, sugar, eggs and flour. Its English name is quarters. There are four different ways to make a professional Pound Cake - egg splitting - to separate the yolk and the egg white (Opal) into the butter
