Hello everyone, I am Heying. Today, with 1 banana, 1 bowl of flour, and 2 eggs, I made a rice cooker version of banana cake, which is sweet and soft, and especially delicious. Let's take a look at how it's made.
Ingredients: 1 banana (a little cooked), 1 bowl of low gluten flour 50 g, 2 eggs 120 g, sugar 12 g.
Preparation steps:
1: Peel the banana, cut into thin slices and use one end of the rolling pin to mash the banana slices.
2, beat two eggs into the basin, drop two drops of white vinegar, use an electric whisk to beat at medium speed, send to the fish eye bubble, add one-third of the white sugar; whisk until the foam becomes less, the egg liquid color becomes a little whiter, the volume becomes larger, add the second white sugar; beat until the egg liquid becomes thinner, almost no fish eye bubbles add the last white sugar, send until the texture is not easy to disappear.
Add sugar for the first time
Add sugar for the second time
Add sugar for the third time
3, use a filter to filter half of the flour into the beaten egg cream basin, use the ZigZag technique to mix evenly, and then filter the last half of the flour into the basin and mix well, pour banana puree, stir up and down evenly.
4: Brush the inner tank of the rice cooker with a layer of oil, pour the banana egg paste into the pot, shake out the bubbles, cover the lid, press the cook button, cook well and jump to the insulation, turn off the heat preservation, simmer for 5 minutes and then open the lid. Remove, let cool slightly, then buckle out the film upside down and cut into your favorite shape.
The bottom and sides of the rice cooker banana cake are like bread baked in the oven, golden with red in the middle, but not burnt, soft and sweet, and delicious.
There are bananas at home, can't eat it for a while, put it for two days and it's too ripe, thrown away and wasted, used to make banana cake is very good, as an afternoon tea snack or when breakfast to eat very good Oh.
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