What is the proportion of banana pound cake materials? How to make it?

Banana meat 175g low-gluten flour 175g baking powder 4g baking powder 3g fine sugar 60g whole egg liquid 90g corn oil 45g concentrated yogurt 85g salt 2g.

Method for making banana pound cake

Save the exercise to your mobile phone.

1. Inner wall of cake mold 1 1 times 2 1 times 6 cm.

2. Pad with silicone oil paper

3. Use tin foil for baking tray, be sure to pad it! Bananas are best cooked bananas with black spots, because the aroma of cooked bananas is stronger and the cakes made will taste better.

4. Bake in the oven 180 degrees for about 15 minutes, and run in the oven. Banana110g, which is longer than this big banana.

Bananas are all black, bubbling and well baked. Remember one thing: bananas can't be cracked. Cracked bananas are roasted and eaten, and the water ratio will be insufficient.

6. The back is a little yellow, and the whole does not crack just right. Now you can see the importance of tin foil. The tin foil is covered with mushy liquid, which is very sticky and difficult to wash.

7. Be careful not to burn! Take out the banana meat, there are really ripe bananas that feel a little rotten and can't be eaten. You can wrap them in the refrigerator and freeze them. Take it out and warm it back and forth when cooking, but don't eat frozen bananas directly, because people with bad stomachs will have diarrhea.

8. Stir the whole egg evenly, and stir evenly, don't overdo it.

9. Mix baking powder, baking soda powder and low-gluten flour.

10. All materials should be prepared, and the same amount should be added when starting to play. It is impossible to increase the scale a little.

1 1. Total banana meat 175g, plus fine sugar and salt.

12. preheat the oven up and down 180 degrees for at least 15 minutes, and mix bananas and fine sugar evenly with an egg beater.

13 Start beating at low speed.

14. Beat until the fine sugar is completely melted and the banana becomes muddy.

15 Add 1/2 whole egg liquid and beat the egg liquid at low speed until it melts in the banana.

16 continue to add the remaining egg liquid, medium speed! Medium speed whipping

17 banana puree looks pale and swollen.

18 Add corn oil

19 stir at medium speed until corn oil is mixed.

20 Add yogurt and stir evenly at low speed.

2 1 This was done, and the uneven edge was scraped off. Beat it twice with an eggbeater.

Sift the mixed three powders into the banana paste.

First, mix the liquid and flour with a blender.

Then stop beating at low speed until no obvious dry powder can be seen. Don't stir too much, or the flour will thicken.

Scrape off the uneven edges and hit the eggbeater twice.

The batter hangs on the scraper and drips slowly. This batter is correct. If it is too thin, it means that the banana is not baked enough, or the flour has different water absorption.

If it is too thin, sieve in 5 to 10g of low-gluten flour until it is as thick as video.

Pour the batter into the mold and shake it a few times until the mold is seven or eight minutes full.

29 put it in the oven 180 degrees for 35 minutes, and the oven will run in by itself. The bottom fire of the oven is too big, or the mold is too close to the bottom fire, so be sure to lower it, or cover the mold with several layers of tin foil, because the top can be covered with tin foil, but there is no way to do it below.

There is a beautiful crack at the top. If the color of the cake is too dark, it is because the ignition temperature of the oven is too high. If the color is too light and the overall temperature of the oven is too low, the oven should run in by itself.

3 1 Take the silicone paper out of the oven immediately and put the cake on the baking net to cool. A perfect pound cake, slightly inflated in the middle, flat or with perfect cracks, thin skin and even golden yellow.

The delicious banana pound cake is finished. This banana pound cake is rich in banana flavor, rare and exquisite, with uniform internal organization and soft taste. What a delicious banana pound cake.