Chinese Food
Sweet banana kori cake cook story
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A lot of people leave messages to me. They say they don't have an oven or a complete set of baking tools. What do you want to do with dessert? Kori cake is such a French dessert with zero threshold and zero foundation. Crepes are as popular in France as French bread. They are loved by people. They are also common food. I think the kori cake is similar to our pancakes. It can have sweet and salty flavors. (it's really a casual cake) salty can be served as breakfast staple with eggs and ham. Sweet can be made with a variety of fruit ice cream and jam. In this period, we will make a convenient and simple sweet banana cake. Enrich your afternoon tea~
Cooking ingredients
Cooking Steps
Step1:Prepare 120g low gluten flour and 45g sugar powder with electronic scale. Sift the flour and sugar powder with a sieve. Separate the agglomerated powder and leave the fine powder.
Step2:Add 1-2g salt. (the amount of salt need not be too precise. Just hold a pinch of salt with your fingers. Why add salt? Because a little salt will make the sweetness more obvious.
Step3:Mix all the dry powder with the eggbeater.
Step4:Break up the two eggs at normal temperature. Add them into the flour. Mix them with the eggbeater for a while.
Step5:Take 25g of butter and heat to soften it. Slowly pour into the batter and stir until smooth. (be sure to stir until the dough is completely blended. Otherwise, there will be a lot of small lumps of dry flour when milk is added later.
Step6:320G of milk is evenly added to the batter in fractions and stirred evenly. (the fawn is added four times. Each time, it needs to be stirred until it is fully integrated and then added.
Step7:Filter the mixed batter. Remove the dough particles that are too thick in the batter. (filter again to make the batter more delicate. Make sure the dough is smooth and q-shaped. Don't omit this step.)
Step8:Leave the batter in the fridge for an hour.
Step9:The next step is to make the crust. The key to making crust is to use a non stick pot. If you don't have to stick to the pot, the consequences are very serious.
Step10:Set to a minimum. Spoon the batter and spread it on the bottom of the pot. (the batter should be stirred first after it is still. Make the consistency of the batter consistent. The best dosage is to cover the bottom of the pot with a thin layer. It's hard to avoid not mastering the quantity and the weather very well for the first time. You can master it by trying several times.)
Step11:Turn the pan quickly in the same direction. Cover the bottom of the pan completely. The crust will be round.
Step12:When there are bubbles in the crust, it means that the crust is ripe. No need to turn over. Wait for bubbles to grow. You can get out of the fire. (emphasize the whole process again. Be sure to use a small fire. Light fire. Small fire.)
Step13:When the temperature drops, the hands can be touched without scalding. Slowly pull it up along one side of the crust. Put it on a large plate to cool.
Step14:Cut the banana into 23mm slices. You can also use other fruits you have or like, such as strawberries, mangoes and kiwifruit
Step15:Cream one side of the crust. (actually, cream ca
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Step18:
Cooking tips:Let's teach you a little skill - put a wet cloth on the edge when making the crust. After making the crust, put it on the wet cloth together with the pot. It can not only stop the temperature rise, but also prevent the crust from zooming. It can effectively cool down the temperature quickly and take out the crust faster. Wait for the temperature to drop. The hands can touch when it is not hot. Slowly pull it up along one side of the crust. Put it on a large plate to cool. There are skills in making delicious dishes.
